Porterhouse Steaks with Sun Dried Tomato Pesto
Elevate your steak night with these succulent Porterhouse Steaks with Sun-Dried Tomato Pesto, a recipe that combines bold, savory flavors with elegant simplicity. Perfectly seared porterhouse steaks, seasoned to perfection, are topped with a vibrant, homemade pesto made from sun-dried tomatoes, fresh basil, pine nuts, garlic, and Parmesan cheese. This effortless yet gourmet sauce adds layers of deep, tangy richness and a fresh, herbaceous kick to the hearty beef. Ready in just 25 minutes, this recipe is ideal for date nights or special occasions, serving up restaurant-quality flavor from the comfort of your kitchen. Serve with a glass of red wine and roasted vegetables for a luxurious, unforgettable meal. Keywords: porterhouse steaks, sun-dried tomato pesto recipe, steak topping ideas, homemade pesto, gourmet steak dinner.
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Recipe Information
Ingredients
- 2 pieces Porterhouse steaks
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil (for steaks)
- 1 cup Sun-dried tomatoes (in oil, drained)
- 2 pieces Garlic cloves
- 2 tablespoons Pine nuts
- 1 cup Parmesan cheese (grated)
- 1 cup Fresh basil leaves
- 1 cup Olive oil (for pesto)
- 2 teaspoons Lemon juice
Instructions
Remove the porterhouse steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
Pat the steaks dry with paper towels, then season both sides generously with salt and black pepper.
Heat a large cast-iron skillet or grill pan over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering.
Sear the porterhouse steaks for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
Remove the steaks from the heat and transfer them to a plate. Cover loosely with foil and let rest for 5-10 minutes to retain juices.
While the steaks are resting, make the sun-dried tomato pesto. In a food processor, combine the sun-dried tomatoes, garlic, pine nuts, Parmesan cheese, and basil leaves.
Pulse the mixture until coarse, then slowly drizzle in 1 cup of olive oil while the processor is running. Blend until smooth.
Add the lemon juice to the pesto and pulse a few more times. Taste and adjust seasoning if needed.
Spoon the sun-dried tomato pesto over the rested porterhouse steaks and serve immediately.
Nutrition Facts
Calories |
5078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.4 g | 577% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 8316 mg | 362% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 34.8 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2849 mg | 219% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5347 mg | 114% | |
*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.
