- 1 large Porterhouse Steakor T-bone steak, 2½ to 3 pounds, and at least 2 inches thick.
- 2 tablespoons of Olive oil
- 2 tablespoons of Mixed peppercorns(such as black, green, red, and white), utterly crushed.
- 1 teaspoon of Kosher salt
- 3 tablespoons of Butter
- 1 large Shallotsor scallion, (minced)
- 1/2 cup Cognac
- 1/2 cup Heavy cream
- Oilfor the grill grate
Porterhouse au Poivre is ideal for a family gathering. This dish is a classic, and it’s effortless. This recipe allows you to build up a better flavor. It’s a comforting family meal that can be served at any time. It is indeed very delicious!
by Brian Delk @ flickr
Coat the steak with some oil. Start pressing pepper into both sides of meat, and then set it aside for 1 hour at room temperature.
Heat your grill, and paint the grill with oil. Don’t forget to sprinkle the salt over the steak. You can grill over high heat until darkly crusted; that’s about 4 to 6 minutes per side. Reduce heat to medium-low (concerning the gas grill), or you can move steaks to a low-heat area (if you are grilling on charcoal or wood grill), cover, and grill 10 to 15 minutes for medium-rare to medium-done (135° to 140°F). Afterward, you should transfer it to a platter and leave it for 5 to 8 minutes.
The next thing to do is melting the butter in a skillet over medium-low heat. Add shallot and keep cooking until softened (1 to 2 minutes). Add Cognac and let it boil over high heat until it becomes about ¼ cup. Mix in cream and juices from the steak platter. Finally, boil until slightly thickened, 2 to 3 minutes.