Name: Curtis Stone's Pan-Seared Porterhouse Steaks with Red Wine Sauce recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: australian
Ingredients: 4 x beef porterhouse steaks; 1 1/2 tbs olive oil; 3/4 cup Australian dry red wine; 1/2 cup good-quality beef stock; 1 sprig thyme; 30g butter; 4 serves mashed potato; 4 serves green beans; 4 serves roasted baby carrots; 1 pinch salt and pepper to taste

by Curtis Stone/Australian Beef Last updated on 07/15/2019

Forget the steakhouse and serve a no-fuss meal at home with this easy dinner. - Curtis Stone/Australian Beef

Ingredients

4 x beef porterhouse steaks
1 1/2 tbs olive oil
3/4 cup Australian dry red wine
1/2 cup good-quality beef stock
1 sprig thyme
30g butter
4 serves mashed potato
4 serves green beans
4 serves roasted baby carrots
1 pinch salt and pepper to taste

Method

Step 1

Season steaks generously with salt and black pepper. Heat a large chargrill or frying pan over high heat. Add oil then steaks and cook for 3 minutes per side or until browned on both sides and internal temperature is 50C for medium-rare. Transfer steaks to carving board to rest.
Step 2

Place non-stick frying pan over medium-high heat. Add wine and simmer for 4 minutes or until reduced by half. Add beef stock and thyme, and simmer for a further 4 minutes or until reduced by half. Remove pan from heat and whisk in butter to blend. Season sauce with salt and pepper.
Step 3

Slice steaks against grain and divide among 4 plates. Drizzle with pan sauce and serve with mash, carrots and beans.