Porterhouse Steak Recipes

Certified Angus Beef ® Porterhouse Steak

Ingredients

• 3 tablespoons hearty red wine
• 2 tablespoons minced shallot
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tablespoon minced fresh Italian parsley
• 1 tablespoon minced fresh tarragon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 porterhouse steaks, about one inch thick
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper.

Directions

1. In a small, heavy-bottomed saucepan over high heat, bring the wine and shallot to a boil. Boil until the wine is reduced to a glaze and is absorbed mostly by the shallots, 3-5 minutes. Transfer to a bowl and let cool completely.
2. Add the butter, parsley, tarragon, salt, and pepper to the shallot wine reduction and mix to combine. Scoop the mixture out of the bowl onto a sheet of parchment or wax paper. Loosely shape the mixture into a log about 1 inch in diameter. Roll the log in the paper and twist the ends in opposite directions to form an even cylinder. Refrigerate until about 1 hour before serving.
3. Allow the steaks to stand at room temp. for 20-30 minutes before grilling. Prepare the grill for direct cooking over high heat.
4. Lightly brush the steaks with the oil and season evenly with salt and pepper. Grill steaks over high heat until desired doneness.