Tuscan Porterhouse Steak. Here in Michigan cloudy blue skies are appearing more often. You can smell the grilling of some great food in the air. We may be old fashioned but still use a charcoal grill. Somehow that deep savory flavor charcoal sears into the foods grilled on it just tastes so much better! The veggies get that crispy crunch when grilled lightly. The sautéed mushrooms and onions swim in that layer of butter and the corn… Well anything in season can’t go wrong on a grill. I am a meat eater. I said it. I have come forth and am shouting it to the heavens! I like my hot dogs burned until the casings crack open and the skin is black. Salmon needs to be juicy and flake away from the skin. And steak and burgers should be blackened on the outside with a little bit marbling, but rare and pink in the middle with the juice dripping on the plate. Let’s face it. Never blog when you are hungry, now for those baked potatoes swimming in butter and sour cream with a few fresh chives sprinkled on the top. This meal is calling my name!
Tuscan Porterhouse Steak
- 1 1 1/2-pound porterhouse steak (1- to 1 1/4-inches thick)
- 2 teaspoons black peppercorns coarsely crushed (see Cooks' Notes)
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter cut into tablespoon pieces, divided
- 3 garlic cloves crushed
- 2 4-inch sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1/2 cup medium-bodied dry red wine such as Chianti, Rioja, or merlot
- 1 cup low-sodium chicken broth
- 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.
- Cooks' Notes: •Coarsely crush the peppercorns with a mortar and pestle or put the peppercorns in a sealable plastic bag and coarsely crush them with the bottom of a heavy skillet, meat pounder or rolling pin.
- •When browning the steak, don't move it around. Let it cook undisturbed (only flip it once), so that a nice crust forms.