Recipe Tip: Porterhouse Steak with Rosemary Herb Crust
Top Recipe for 4 Persons. All ingredients and tips for getting it right. BBQ fans take note and read how to prepare a succulent porterhouse steak.
- 2Porterhouse steaks, each 450 - 550 g and 3 cm thick, excess fat removed
- 500 mlbeef stock
- 250 mldry red wine
- 125 mlketchup (tomato sauce)
- ¼ teaspoon(s)dried thyme
- ¼ teaspoon(s)freshly ground black pepper
- 2 tablespoonbutter
Step 1On the stove in a medium sized saucepan, mix the beef stock with the red wine, ketchup (tomato sauce), thyme and pepper. Bring to the boil over medium heat, then reduce the heat and simmer the sauce for 20-30 min. to reduce the liquid down to approx. 250 ml, stir occasionally.
Step 2Remove the pot from the heat and set aside. Preheat the grill (230° degrees). Grill the steaks for approx. 2-3 minutes on either side. Turn the grill down and continue to grill the steaks over lower heat until you have reached the desired degree of cooking (core temperature 54°-56°C for medium).
Step 3If necessary, move the steaks around during this time to ensure even cooking. Remove the steaks from the grill and let them rest for 3-5 minutes.
Step 4Bring the sauce back to the boil, remove from the heat and add the butter to the sauce in batches, stirring constantly.
Step 5Season to taste. Carve the steaks and serve warm with the sauce.
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