Grilled porterhouse steak with pepper sauce

Name: Grilled porterhouse steak with pepper sauce
Total time: 40 min
Yield: 6–8
Ingredients: 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

Cookinero 17 November 2022

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.

How to cook Grilled porterhouse steak with pepper sauce

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.

Grilled porterhouse steak with pepper sauce - FAQ About Ingredients, Baking Time and Storage

Can I use a different cut of steak?

Yes, while the recipe calls for porterhouse, you can use other thick-cut steaks like ribeye or New York strip. Adjust cooking time based on thickness.

What's a good substitute for brandy in the pepper sauce?

If you don't have brandy, you can use cognac, whiskey, or even dry sherry. In a pinch, beef broth can be used, but it will lack the depth of flavor from the alcohol.

How can I adjust the recipe for more servings?

Simply double or triple the ingredient quantities proportionally, depending on how many more servings you need. Keep in mind that you may need a larger pan for the sauce and may need to grill the steaks in batches.

Can I make the pepper sauce ahead of time?

Yes, the pepper sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Gently reheat over low heat before serving, stirring occasionally.

Is there a way to make this recipe low-carb?

Yes, to make it low-carb, skip the cream in the pepper sauce or replace it with unsweetened almond cream. Ensure your cooking oil is keto-friendly (like olive oil or avocado oil).

What are some good side dishes to serve with this steak?

Grilled asparagus, roasted vegetables, a simple salad, or mashed cauliflower are all great choices to complement the rich flavor of the steak and pepper sauce.

How do I store leftover grilled steak?

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, being careful not to overcook it.

Can I freeze leftover steak?

Yes, you can freeze leftover steak. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw completely in the refrigerator before reheating.

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