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Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus

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Introduction

Embark on a culinary journey with our Tuscan Porterhouse Steak, expertly paired with Red Wine-Peppercorn Jus. This recipe pays homage to traditional Italian flavors while offering the perfect balance of tenderness and robust taste.

Tips for this Recipe

For best results, ensure your steak is at room temperature before cooking. Avoid moving the steak once it’s in the Dutch Oven to allow a crust to form. Utilize fresh peppercorns and high-quality red wine for an authentic taste.

Why You Will Love This Recipe

The Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus is more than a meal; it’s an experience. The rich, succulent steak paired with the zesty jus creates a harmony of flavors that will captivate your palate and leave you yearning for more.

Ingredients

  • 1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)

Adviced Equipments

  • Dutch Oven – Perfect for searing and making the jus with even heat distribution.
  • Meat Tenderizer (optional) – For tenderizing steaks if using average cuts, though not necessary with high-quality meat.
  • Red Wine – A full-bodied choice like Chianti or Merlot to enrich the jus flavor.
  • Fresh Peppercorns (Black and Green) – Essential for a vibrant peppercorn infusion in the jus.
  • Large Skillet with Lid – A versatile tool if you don’t have a Dutch Oven.
  • Meat Thermometer – Ensuring your steak reaches its ideal temperature for perfect doneness.
  • Strainer (Fine Mesh) – For straining out peppercorns and herbs from the jus, giving a smooth texture.
  • Carving Knife – Though not used directly in this recipe preparation, it’s perfect for slicing post-cooking.
  • Tongs – Handy for safely handling hot meat or ingredients during the cooking process.

History of the Recipe

The Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus draws inspiration from the rustic, hearty cuisine of Tuscany. Historically, this region is celebrated for its fine dining and love for robust flavors. The recipe amalgamates traditional steak preparation methods with a modern twist by incorporating the rich tannins of red wine into the jus.

Fun Facts About This Recipe

Did you know? Porterhouse Steaks are named after the British town where they were first popularized. The inclusion of peppercorns in this recipe is reminiscent of ancient practices where peppers, which include black and green peppercorns, were believed to ward off evil spirits. This steak dish not only tantalizes your taste buds but also connects you with centuries-old culinary traditions.

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Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus

Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus

amanda

Equipment

  • Dutch Oven - A heavy-duty oven suitable for searing steaks and making jus with controlled heat distribution

  • Meat Tenderizer (optional) - For evenly tenderizing a steak, though not essential if using high-quality meat cuts

  • Red Wine - To enhance the flavor of the juice; specifically, a full-bodied red like Chianti or Merlot can be used

  • Fresh Peppercorns (Black and Green) - For making fresh peppercorn infusion in jus

  • Large Skillet with Lid - Useful for searing the steak before transferring it to the Dutch oven, if not using one

  • Meat Thermometer - To ensure precise cooking of the steak to desired doneness

  • Strainer (Fine Mesh) - For filtering out peppercorns and herbs from the jus

  • Carving Knife - For slicing the steak post-cooking, though not directly used in recipe preparation

  • Tongs - Useful for handling hot meat or ingredients while cooking

Ingredients

  • 1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)

Instructions

1

Instruction 1

Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
2

Instruction 2

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.
3

Instruction 3

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).
4

Instruction 4

Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
5

Instruction 5

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.
6

Instruction 6

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.
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