This restaurant quality porterhouse steak The recipe is super juicy and tender and cooks up in no time. It’s one of the most impressive steak recipes that you can serve to a crowd!
Porterhouse steak is called “the king of steaks” for good reason: it’s a huge piece of meat that combines filet mignon and New York tenderloin on the same bone!
Every bite is incredibly flavorful, meaty and tender and melts in your mouth. Dressed in a red wine reduction sauce and served with vegetables and potatoes on the side, this is a restaurant-quality meal that’s easy to prepare in the comfort of your kitchen!
table of Contents
- What is porterhouse steak?
- Why You’ll Love This Porterhouse Steak Recipe
- Ingredients needed
- How to cook porterhouse steak
- Steak Cooking Temperatures
- Tips to make the best recipe.
- What to serve with this dish
- storage instructions
- Recommended tools to make this recipe.
- Most Awesome Meat and Steak Recipes
- Frequent questions
- Porterhouse steak
What is porterhouse steak?
A sirloin, or ribeye, is a large cut of beef that is great for sharing. It contains two different cuts of meat on one large bone: the tenderloin (filet mignon) and the top tenderloin (New York strip), making it a great option to serve whole or sliced to a crowd.
Why You’ll Love This Porterhouse Steak Recipe
These impressive steaks are cooked in a hot skillet and then dressed in a red wine reduction. It’s an elegant meal that’s perfect for special events and date nights.
- An awesome steak! In both flavor and serving size, porterhouse steak is an impressive cut of meat that is always a crowd pleaser.
- A meaty red wine reduction. The steaks are served with a homemade red wine reduction sauce made with red wine, beef broth, dijon, thyme, and butter.
- Restaurant-quality food. A porterhouse steak is impressive enough, with its large size and rich, meaty flavors. But once it’s drizzled with red wine reduction sauce and served with cooked vegetables and potatoes, you’ll be instantly transported to your favorite steakhouse!
- Fast! Just like Garlic Butter Steak Bites or Air Fryer Steak, this cooks up in no time!
Lastly, porterhouse steak is very easy to cook. There is very little preparation involved and its rich flavor does not require a marinade or dry rub, just like a sirloin tip roast, Denver steak, and tomahawk steak.
Ingredients needed
This is an elegant yet simple meal made with a handful of fresh and flavorful ingredients. This is what you need:
- Olive oil. To brown the fillets.
- sirloin steaks. This outrageously meaty and tender piece of meat is one of the most impressive cuts money can buy! Both bone-in and bone-in steaks can be used.
- shallots and garlic. These two deepen the savory flavors in the red wine reduction.
- Red wine. When making a reduction sauce, it’s best to use a rich, full-bodied red wine, such as Cabernet Sauvignon or Merlot.
- Meat broth. This gives the red wine sauce an irresistibly savory and meaty flavor.
- dijon mustard. For a nice sour taste in the sauce.
- Thyme twigs. Thyme is best, or you can use fresh rosemary.
- Butter. Stirring a knob of butter into the red wine reduction gives the sauce a silky smooth mouthfeel.
- Salt and pepper. Flavor.
How to cook porterhouse steak
Porterhouse steaks are seared in a hot pan before dressing with a red wine reduction. Here’s how to do it, step by step:
- Season the steaks. Pat the steaks dry, then season both sides with salt and pepper.
- Withered. Heat the oil in a nonstick skillet. Once hot, add steaks and sear on both sides. Transfer to a plate and cover loosely with aluminum foil.
- Make the red wine reduction.. Add more oil to the now empty pan. Sauté the shallots and garlic until fragrant, then deglaze the pan with red wine. Once reduced, add the beef broth, mustard and fresh thyme and bring to a boil. Reduce heat and allow sauce to simmer until thickened. Add the butter to finish, then remove and discard the thyme sprigs.
- Attend. Arrange the fillets on the plate, then drizzle some of the red wine sauce over each. Enjoy!
Steak Cooking Temperatures
Use these temperatures and a meat thermometer to cook your steaks to your desired doneness:
- Strange – 120ºF
- medium rare – 130ºF
- Half – 135ºF
- Half well – 140ºF
- Well done – 150ºF
Remember that the steaks will continue to heat up when you remove them from the heat. That is why it is better to take them out of the pan when they are 5 degrees from their ideal temperature.
Tips to make the best recipe.
- Let steaks come to room temperature before cooking. To do this, take them out of the fridge at least 30 minutes in advance.
- Serve whole or sliced. Each steak can be served whole or sliced into smaller pieces, depending on how hungry you and your guests are.
- Porterhouse steak is best cooked medium rare.. Anything above medium, and you’ll miss out on its signature textures and flavors.
- Let steaks rest for at least 10 minutes after cooking! This gives the natural juices time to soak back into the meat, giving you a better flavor and juicier steak.
What to serve with this dish
Porterhouse steak is particularly fantastic when served with potatoes, French fries, and/or vegetables. Check out these recipes for ideas:
storage instructions
Store: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Freeze: Cooled, cooked steak can be frozen in a freezer-safe container or ziplock bag for up to 6 months. Let thaw overnight in the refrigerator before heating.
to reheat: Reheat steak in baking dish in 275ºF oven until internal temperature reaches 130ºF.
Most Awesome Meat and Steak Recipes
Frequent questions
Porterhouse and t-bone steaks come from the same cut, but porterhouse steaks are much thicker and contain more loin than t-bone steak.
The thickness of the porterhouse steak makes it ideal for cooking on the stove, grill or broiler. And always cook it between rare and medium!
The cooking time of the fillets will depend on the thickness. In general, a porterhouse steak should take 8-10 minutes (3-4 minutes per side) to cook in a hot skillet on the stove.
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Season the fillets with salt and pepper.
Add a tablespoon of oil to a nonstick skillet and place over medium heat. Once hot, add the fillets and cook for 3-4 minutes per side. Remove from pan and cover with foil to rest.
Add the second tablespoon of oil to the pan. Add shallots and garlic and cook until fragrant. Add wine and simmer until reduced by half. Add beef broth, mustard, and thyme sprigs. Bring to a boil.
Reduce heat to low and simmer for 8-9 minutes, until slightly thickened. Add the butter.
Discard the thyme sprigs and serve immediately.
Service: 1serviceCalories: 395kcalCarbohydrates: 5gramProtein: 36gramFat: 25gramSodium: 761milligramsPotassium: 1220milligramsFiber: 1gramSugar: 1gramVitamin A: 250UIVitamin C: 4milligramsCalcium: Four. FivemilligramsIron: 8milligramsNET CARBS: 4gram
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