This classic French-inspired dish features a thick-cut porterhouse steak, delivering both tenderloin and strip steak in one generous portion. The key to this recipe is achieving a deep, caramelized crust on the meat before resting it to retain its juices. While the steak rests, a luxurious pan sauce is crafted using burgundy wine, shallots, and brown gravy, resulting in a glossy, robust topping that complements the beef’s richness. Ideal for date nights or special weekend dinners, this meal offers an elegant yet approachable dining experience that feels indulgent without being overly complicated.
Porterhouse Steak With Red Wine Sauce
Description
This classic French-inspired dish features a thick-cut porterhouse steak, delivering both tenderloin and strip steak in one generous portion. The key to this recipe is achieving a deep, caramelized crust on the meat before resting it to retain its juices. While the steak rests, a luxurious pan sauce is crafted using burgundy wine, shallots, and brown gravy, resulting in a glossy, robust topping that complements the beef&# 226;ÂÂs richness. Ideal for date nights or special weekend dinners, this meal offers an elegant yet approachable dining experience that feels indulgent without being overly complicated.Ingredients
Directions
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Select a very heavy skillet, such as cast iron, for even heat distribution.
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Sprinkle the porterhouse steak generously with salt and black pepper on both sides.
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Pat the seasoning into the meat with your fingers to ensure it adheres.
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Heat vegetable oil in the skillet over moderately high heat until shimmering.
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Add the steak to the hot skillet and sear for 5-7 minutes without moving it.
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Flip the steak and cook for another 10 minutes until a dark crust forms.
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Reduce heat slightly and continue cooking, turning occasionally, for about 25-30 more minutes.
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Total cook time should be approximately 45 minutes for a well-done to medium-well finish.
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Remove steak from the skillet and cover loosely with foil to rest.
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Pour off excess fat from the skillet and wipe the bottom lightly with paper towels.
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Add 1 tablespoon of butter to the skillet over medium heat.
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Scrape up the browned bits (fond) from the bottom of the pan with the butter.
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Add chopped shallots and sauté briefly until softened.
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Pour in Burgundy or Cabernet wine and bring to a boil, reducing for 30 seconds.
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Stir in brown sauce or canned brown beef gravy and simmer until reduced by one-third.
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Remove from heat and swirl in the remaining 2 tablespoons of butter until glossy.
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Spoon a small amount of sauce onto each of four hot plates.
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Slice the rested steak and arrange slices on top of the sauce to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 922.8kcal
- % Daily Value *
- Total Fat 54.5g84%
- Saturated Fat 22.8g115%
- Cholesterol 279.2mg94%
- Sodium 245.2mg11%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 98.7g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a heavy-bottomed pan like cast iron or stainless steel for the best sear.
Let the steak rest for at least 10 minutes after cooking to allow juices to redistribute.
For the sauce, deglaze the pan thoroughly to incorporate all the flavorful browned bits.
Adjust cooking time based on desired doneness and thickness of the steak.
Serve immediately with the warm sauce spooned over the sliced steak.
