Porterhouse Steak with Rosemary Herb Crust

Porterhouse Steak with Rosemary Herb Crust

©Stephen Weber GmbH

Porterhouse Steak with Rosemary Herb Crust

Porterhouse Steak with Rosemary Herb Crust

©Stephen Weber GmbH

Ingredients (Serves 4)

2
Porterhouse steaks, each 450 - 550 g and 3 cm thick, excess fat removed
500
ml
beef stock
250
ml
dry red wine
125
ml
ketchup (tomato sauce)
1/4
teaspoon
dried thyme
1/4
teaspoon
freshly ground black pepper
2
tablespoon
butter
  • On 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.
  • Remove 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).
  • If 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.
  • Bring the sauce back to the boil, remove from the heat and add the butter to the sauce in batches, stirring constantly.
  • Season to taste. Carve the steaks and serve warm with the sauce.