Rosemary Crusted Porterhouse Steaks with Red Wine Sauce
Indulge in the perfect blend of elegance and flavor with these Rosemary Crusted Porterhouse Steaks with Red Wine Sauce. This recipe transforms tender, 1.5-inch thick porterhouse steaks into a restaurant-quality meal, featuring a savory crust of fresh rosemary, garlic, kosher salt, and coarsely ground black pepper. Expertly seared in a cast-iron skillet, these robust steaks are paired with a silky, wine-infused sauce made from dry red wine, beef stock, and aromatic shallots, with a hint of fresh thyme for depth. The luxurious red wine reduction adds a rich, glossy finish, making each bite an irresistible harmony of flavors. Perfect for a special date night or an elegant dinner party, serve these steaks alongside roasted potatoes or sautéed vegetables for a dish that’s both sophisticated and satisfying. Whether you're a steak lover or a culinary enthusiast, this recipe promises to impress!
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Recipe Information
Ingredients
- 2 pieces (1.5-inch thick) Porterhouse steaks
- 2 tablespoons (finely chopped) Fresh rosemary
- 4 cloves (minced) Garlic cloves
- 2 teaspoons Kosher salt
- 2 teaspoons Coarsely ground black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Red wine (dry variety, such as Cabernet Sauvignon or Merlot)
- 1 cup Beef stock
- 2 medium (finely diced) Shallots
- 4 sprigs Fresh thyme
- 1 teaspoon All-purpose flour
Instructions
1. Remove the porterhouse steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking. This ensures even cooking.
2. In a small bowl, mix together the finely chopped rosemary, minced garlic, kosher salt, and coarsely ground black pepper.
3. Pat the steaks dry with paper towels. Drizzle each steak with 1 tablespoon of olive oil and rub the rosemary mixture evenly onto both sides of the steaks. Set aside.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the remaining tablespoon of olive oil and 1 tablespoon of butter to the pan.
5. Once the butter has melted and the pan is hot, add the steaks. Sear each side for 3-4 minutes until a golden-brown crust forms. Use tongs to also sear the edges of the steaks for about 1 minute per edge.
6. Reduce heat to medium, and cook the steaks to your desired level of doneness (4-5 minutes for medium-rare, or use a meat thermometer to check for 130°F/54°C at the center). Remove the steaks from the pan and transfer them to a plate. Tent the steaks loosely with foil and let them rest while you make the sauce.
7. In the same skillet (do not clean it), add the finely diced shallots and sauté for 2 minutes until soft and translucent. Add the teaspoon of flour and stir to combine, cooking for an additional 30 seconds.
8. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the wine to a simmer and let it reduce by half, about 4-5 minutes.
9. Add the beef stock and thyme sprigs to the skillet. Simmer for another 5-7 minutes until the sauce has thickened slightly. Remove the thyme sprigs and discard.
10. Stir in the remaining tablespoon of butter to give the sauce a rich and glossy finish. Taste and adjust seasoning with additional salt and pepper, if needed.
11. Plate the rested porterhouse steaks and spoon the red wine sauce generously over the top. Serve immediately with your favorite sides, such as roasted potatoes or sautéed vegetables.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.0 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 172 mg | 13% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2094 mg | 45% | |
*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.
