Cooking at the Cottage
King of Steaks

King of Steaks: The Porterhouse with a Homemade Steak Sauce
4 Servings

I consider the porterhouse to be the king of steaks. It’s a big manly steak that’s always cooked on the bone. Cooking a steak on the bone not only gives it big flavor but a great look as well. And, of course, the bone makes for a nice doggy bag. On one side of the porterhouse is the wonderful full-bodied taste of a New York strip steak and on the other side is the luxurious tenderness of a filet mignon – the best of both worlds. The steak sauce in this recipe is a great match for the porterhouse, but can also go well with any other cut of steak. These would go very well served with a baked potato and creamed corn. 

4 porterhouse steaks, about 1 1/4 inches thick
Big Bold Steak Spice (below), as needed
Homemade Steak Sauce (below)

Big Bold Steak Spice
Makes about 1/2 cup
3 tablespoons salt
1 tablespoon onion powder
1 tablespoon finely ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon good quality chili powder
1 teaspoon Sugar in the Raw
1/2 teaspoon dry mustard
Mix together and keep in an airtight container.

Homemade Steak Sauce
2 cups low-sodium beef broth
2 tablespoons butter
2 tablespoons finely chopped onion
1 clove garlic, crushed
2 teaspoons flour
1-1/2 teaspoons prepared horseradish
1 teaspoon prepared chill sauce
1/2 teaspoon black pepper 

1. Season the steaks liberally on both sides with the Big Bold Steak Spice. Refrigerate. 

2. To make the sauce: Pour the beef broth into a medium saucepan over medium heat and cook for about 15 minutes, until reduced by half. Set aside. In a medium skillet, over medium heat, melt the butter. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion is soft. Add the flour and mix well. Cook for 2 minutes, stirring once. Add the reduced beef broth and mix well. Add the horseradish, chili sauce, and pepper and mix well. Bring to a boil, reduce to a simmer, and cook for 3 minutes. Transfer to a bowl or a gravy boat and set aside.

3. Prepare the grill for cooking over direct heat. Place the steaks directly on the cooking grate. Cook for 4 minutes. Flip and cook for another 3 to 4 minutes for medium-rare, or to your desired degree of doneness. Remove to a platter and let rest for 4 minutes. Serve with the steak sauce on the side.

 

Big Bold Steak Spice Ingredients

Steaks with Spice

Steak Sauce Ingredients

Chopped Onions

Sauteing Aromatics

Sauce

Steaks Raw on Grill

Steaks on Grill

Cookbook
Cooking at the Cottage | 3739 Lexington Rd. | Louisville | KY | (502) 893-6700 | Copyright 2013 - Acorn Advisors