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Ingredients
- 2 2-inch Porterhouse Steaks
- 1/2 cup Red Wine
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Butter (softened)
- 1/4 cup fresh Parsley (leaves torn)
- Vegetable Oil
- Salt and Pepper
Details
Servings 8
Preparation time 10mins
Cooking time 40mins
Adapted from beta.abc.go.com
Preparation
Step 1
For Traditional Method:
Season steak with salt the night before and place on a rimmed baking sheet in the fridge. Remove the steak 30 minutes prior to cooking and season with freshly cracked pepper.
Preheat oven to 450 degrees F.
Heat a cast iron pan over high heat and add a few tablespoons of vegetable oil. Sear the steak on one side for about 5 minutes, or until dark golden brown. Flip the steak and transfer the pan to the preheated oven. Cook for about 20 minutes or until an instant read thermometer is inserted and register 130 degrees F. Remove the steak from the oven and allow to rest on a platter for 10 to 12 minutes before serving. Use the steak drippings to create a pan sauce.
Sauce
1/2 cup Red Wine
1 tablespoon Whole Grain Mustard
3 tablespoons Butter (softened)
1/4 cup fresh Parsley (leaves torn)
Use the same cast iron pan from the traditional method steak to make the sauce. Over medium-high heat - Deglaze with red wine and whisk in the mustard. Add the butter to emulsify and finish with parsley.
Slice the steak and plate with a drizzle of red wine sauce.
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