Grilled porterhouse steak with pepper sauce
This is a large steak from the very beginning of the thin edge with part of the tenderloin and a T-shaped bone. It is very soft and juicy.
Ingredients
Servings 6–8- 2 porterhouse steaks, 700g each
- olive oil
- medium sea salt
- freshly ground black pepper
- 4 tbsp. l. mixture of peppercorns
- 1 st. l. pickled peppercorns
- 2 shallots
- 100 g butter
- 120 ml of the heaviest cream
- 30 ml brandy
- salt
Cooking
Step 1
It is best to buy steaks in advance. Wrap them individually in parchment paper and refrigerate for 24-48 hours.
Step 2
Remove steaks from refrigerator 2 hours before grilling. Pat dry with paper towels, rub with olive oil and cover with cling film.
Step 3
For the sauce, lightly crush the peppercorns in a mortar and mortar. Peel the onion, chop and fry in oil for 5 minutes. Add pepper and brandy; cook over high heat for 3 minutes. Pour in the cream, reduce heat to medium, bring almost to a boil, but do not boil. Keep the sauce warm.
Step 4
Kindle the coals in the brazier - they should burn out well and be covered with gray ash. Heat the grate, grease. Put the steaks, set the grate on the grill. Fry for 2 min. from each side. Transfer the steaks to a platter and let rest 7-10 minutes.
Step 5
Return the steaks to the coals and grill for 1 minute. from each side. Let rest 5 min. Fry until cooked medium rare - 55 ° C or medium - 60 ° C (determine with an electronic thermometer). Remove from the coals at 3°C until done (52 and 57°C) and let the steaks rest on a plate, covered with foil, for 10 minutes. - they will reach the right temperature. Salt, pepper and serve with sauce.