Porterhouse with Bourbon Pan Sauce

This recipe is as decadent as it sounds. We’re not including prices for this one, because as you can probably guess, this isn’t the most frugal thing we’ve cooked in the last few months. Nonetheless, the steak was wonderful and the pan sauce was delicious. Yet another case where homemade veal stock proves to be worth the time and the effort.


1 porterhouse steak*

Cracked black peppercorns

Cracked white peppercorns^

Good quality sea salt

Small drizzle of olive oil

1/2 cup bourbon

3/4 cup dark veal stock

1/2 cup milk

2 tablespoons butter

You’ll want to get your porterhouse steak out of the fridge about 30 minutes ahead of time so you’re not cooking it cold. While it’s de-cooling to room temperature, go ahead and rub the salt and pepper on each side of the steak.

Preheat the oven to broil (500 degrees). Heat a cast-iron skillet over medium heat on of your stove eyes. Drizzle some olive oil over a glass baking dish.

Once the skillet is hot, add the steak – it should sizzle. Sear on this side for 3-4 minutes, and then flip it. After the other side is equally seared, transfer to glass baking dish. Put in the broiler for 8-10 minutes, or until it reaches your desired temperature.**

Meanwhile, de-glaze the pan with the bourbon – you can remove it from the heat for this step if you would like to in order to avoid fire risks. As the bourbon sizzles away, take a wooden spoon and scrape up all the fond (brown bits) from the bottom of the pan. Let this cook for about 1 minute before adding the veal stock. After 2 minutes or so, add the milk and butter. Reduce the heat and let this mixture slowly reduce and thicken as the steak finishes. When the steak is done, let it rest for 10 minutes. (You may want to stop reducing the sauce when it’s resting and just keep it warm.)

If you’re really hungry, eat the whole porterhouse yourself! If you’re like us, we split it – one of us got the filet mignon portion, and the other got the New York Strip portion. Serve with the sauce poured over the steak and ENJOY!


(The whole porterhouse before the pan sauce was added.)

*Porterhouse is also known as a T-bone steak, because of the bone running up the middle. The small portion, pictured above on the left, is beef tenderloin, and on the right, the bigger portion is New York Strip steak.

^Good quality peppercorns really do matter here- and we think they should definitely be cracked, not ground up, because you want them more coarse instead of fine.

**The porterhouse will cook unevenly between the sides, and the least well done part will be closest to the bone. If you want to err on the rare side, measure your temperature by the tenderloin, because this gets done more quickly.

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