Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus
Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus
  • prep: 20 min
  • cook: 35 min
  • total: 55 min
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  • servings:
  • Summary

    A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located on either side of the center bone. The top loin, the larger of the two, is the same piece of gorgeous meat as that steakhouse staple, the New York strip. The tenderloin, attached to the other side of the bone, may be smaller, but it's a much larger portion (technically, it has to be 1 1/4-inches in diameter) than you get in a T-bone steak. If you can find dry aged, try it. It's a bit more expensive but yields more tender and flavorful meat. We pan-roast the steak with the Tuscan stalwarts of garlic, rosemary, and thyme, then serve it with a velvety red wine reduction.

    Ingredients

    • 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
    • ovenproof 12-inch heavy skillet

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 432 % Daily Value *
    • Total Fat: 28 g 42.88%
    • Saturated Fat: 14 g 69.83%
    • Trans Fat: 1 g %
    • Cholesterol: 63 mg 20.93%
    • Sodium: 2179 mg 90.81%
    • Calcium: 480 mg 47.98%
    • Potassium: 672 mg 19.2%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 23 g %
    • Dietary Fiber: 1 g 5.82%
    • Sugar: 17 g
    • Protein: 13 g
    • Alcohol: 6 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 31.27%
    • Vitamin C 19.11%
    • Vitamin D 40.82%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk1
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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