This is the main content.
Pan-Roasted Porterhouse with Cabernet Reduction
Recipes
Pan-Roasted Porterhouse with Cabernet Reduction
4 servings
13 hours, 30 minutes total (Active 1 hour)

Ingredients

  • 1 (2-inch-thick) porterhouse steak (about 2 lb)
  • 1 tablespoon + 1 teaspoon kosher salt, divided
  • 3 oz shallots
  • 1 head garlic
  • 3 cups unsalted beef stock (or broth)
  • 3 cups cabernet sauvignon
  • 0.5 oz fresh thyme
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup grapeseed oil
  • 8 tablespoons unsalted butter, divided

Steps

    1. Rub steak with 1 tablespoon salt and place on wire rack–lined baking sheet (wash hands). Chill 12 hours (or overnight).
    2. Set steak at room temperature 30 minutes. Preheat oven to 425°F. Slice shallots in half lengthwise; slice garlic head in half horizontally. Place in medium saucepan: shallots, garlic (including skin), stock, wine, and thyme. Bring to a boil on medium-high; cook 25–30 minutes, stirring occasionally, until liquid is reduced to 1 cup. Strain sauce into small saucepan, discarding solids; set aside.
    3. Preheat large cast-iron skillet on medium-high 4–5 minutes. Pat steak dry with paper towels and rub with pepper and remaining 1 teaspoon salt. Add oil to skillet, then add steak; cook 3–4 minutes on each side until browned. Add 4 tablespoons butter to skillet; transfer skillet to oven and bake 15 minutes until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Meanwhile, heat sauce to a simmer on medium. Whisk remaining 4 tablespoons butter into sauce, 1 tablespoon at a time, until smooth and combined. Cut steak from bone and slice. Drizzle with sauce; serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 900, Total Fat 65g, Sat Fat 26g, Trans Fat 0g, Chol 160mg, Sodium 1570mg, Total Carb 5g, Fiber 0g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 36g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 15%