Porterhouse Steak with Sauce Rouille
Elevate your steak night with this indulgent Porterhouse Steak with Sauce Rouille recipe—a perfect blend of rich, bold flavors and fine dining flair. Thick, juicy porterhouse steaks are expertly seared in a cast iron skillet for a golden-brown crust, then basted with garlic-infused butter before being finished in the oven to your preferred doneness. The star of the dish, however, is the creamy and smoky sauce rouille, made with roasted red bell peppers, Dijon mustard, and a hint of cayenne for just the right amount of kick. This simple yet sophisticated sauce pairs beautifully with the steak, adding vibrant color and a burst of flavor. Perfect for date night or a gourmet dinner party, this recipe is ready in under an hour and best served with hearty roasted vegetables or a crisp green salad. With its combination of high-quality ingredients and classic French-inspired techniques, this dish is sure to impress every steak lover at your table.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pieces (approximately 1.5 inches thick) Porterhouse steak
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic
- 1 large (roasted, peeled, and seeded) Red bell pepper
- 1 piece Egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 1 teaspoon Paprika
- 0.25 teaspoons Cayenne pepper
- 0.25 cups Olive oil (for sauce)
Instructions
Take the porterhouse steaks out of the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels.
Season both sides of the steaks generously with salt and black pepper.
Heat a large cast iron skillet over medium-high heat. Once hot, add 2 tablespoons of olive oil.
Place the steaks in the skillet and sear for 3-4 minutes on each side, until a golden-brown crust forms.
Add 2 tablespoons of unsalted butter and smashed garlic cloves to the skillet. Tilt the skillet slightly and baste the steaks with the melted butter using a spoon.
Transfer the skillet to a preheated oven at 400°F (200°C) to finish cooking. Cook for an additional 5-7 minutes for medium-rare or adjust timing to your desired doneness.
Remove the steaks from the skillet and let them rest on a cutting board, covered loosely with foil, for 5-10 minutes to retain their juices.
While the steaks rest, prepare the sauce rouille. In a blender or food processor, combine the roasted bell pepper, garlic, egg yolk, Dijon mustard, lemon juice, paprika, and cayenne pepper.
Blend until smooth, then slowly drizzle in 1/4 cup of olive oil while blending to emulsify. Taste and adjust seasoning with salt, if needed.
Serve the porterhouse steaks drizzled with sauce rouille on top or on the side. Pair with your favorite sides such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
