- Course: Main Course
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 3 Times
This is the perfect choice for a big-deal dinner involving intimate friends. Beautiful slices of meaty porterhouse (be sure everyone gets slices of both tenderloin and top loin) are presented on a silken pillow of a garlic-scented butter sauce I learned from Chicago bakery owner and cooking teacher, Nicole Bergere. The combination is both robust and sophisticated. Garnish the plate with zucchini or another green vegetable that can be coated easily with the butter sauce, then shoot the moon by pouring a wine from Pomerol or a Napa Valley Cabernet Sauvignon, such as Robert Mondavi Reserve or Opus One.
- 2 porterhouse steaks (about 1½ pounds each), cut 1 inch thick
- 2 tablespoons vegetable oil
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika, preferably sweet Hungarian
- ½ teaspoon dry mustard
- 2 teaspoons cider vinegar
- 3 medium cloves garlic, pushed through a garlic press
- Salt and freshly ground black pepper, to taste
- 8 tablespoons (1 stick) unsalted butter, chilled, cut into 8 pieces
1. Pat the steaks dry. Lightly coat both steaks with oil and set aside at room temperature for 30 minutes.
2. Combine the ketchup, Worcestershire, paprika, mustard, and vinegar in a medium-size heavy skillet and whisk to blend. Place the skillet on a turned-off burner. Put the garlic in a small dish and cover with plastic wrap. (The recipe may be prepared ahead to this point.)
3. Preheat the broiler.
4. Broil the steaks until seared and well-crusted on one side, about 5 minutes. Turn the steaks, season with salt and pepper, and broil 3 minutes more for rare or 4 minutes more for medium. Transfer the steaks to a cutting board and let rest for 5 minutes.
5. While the steaks are cooking, warm the ketchup mixture over very low heat. When the steaks are resting, add the butter to the warm sauce, 1 or 2 pieces at a time, whisking constantly. The butter should melt but not liquefy. If it is melting too fast, remove the pan from the heat and continue to whisk. Once all the butter has been incorporated, stir in the garlic and season with salt.
6. Carve the steaks into ½-inch-thick slices and divide among 4 to 6 warm plates. Spoon 2 tablespoons of the sauce over each portion and serve immediately.
© 1997 William Rice
Note from Cookstr's Editors
Nutritional information is based on 6 servings and includes 1/8 teaspoon of added salt per serving.