Rosemary Crusted Porterhouse Steaks With Red Wine Sauce Recipes

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Steps:

• After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
• Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.

Steps:

• Coat the steaks on both sides with the olive oil and season evenly with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
• Prepare a charcoal fire covering one-half or two-thirds of the charcoal grate (a "two-zone" fire; if using a gas grill, turn flame to high heat).
• Sear the steaks over the fire, with the lid closed as much as possible, for 6 minutes, turning once and swapping their places as needed for even cooking. Then move the steaks away from the fire ("indirect heat"; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare. Remove the steaks from the grill and let rest for 3 to 5 minutes.
• Bring the sauce ingredients (except the butter) to a simmer and whisk in the butter until emulsified. Remove from heat.
• Carve the steaks and serve warm with the red wine sauce.

Steps:

• Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.

Steps:

• Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
• Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
• Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110°F for medium-rare, about 5 minutes (or 120°F for medium, about 10 minutes).
• Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
• While steak rests, pour off oil from skillet, leaving garlic and herbs in skillet. Add wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.
• To carve: Transfer the steak to a cutting board and cut meat off both sides of the bone (you should have two solid pieces of steak). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus.