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Porterhouse Steak With Bearnaise Sauce

By Pierre Franey

Total Time
45 minutes
Rating
4(51)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 to 6 servings
  • 1porterhouse steak, 3½ pounds and about 2 inches thick
  • Salt to taste if desired
  • 2teaspoons freshly ground black pepper
  • 1tablespoon corn, peanut or vegetable oil
  • Bearnaise sauce (see recipe)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat a charcoal grill or oven broiler to high.

  2. Step 2

    Rub the steak on both sides with salt to taste and the pepper. Brush on both sides with oil.

  3. Step 3

    If the charcoal grill is used, reduce the heat to low. Place the steak on the grill, or place it on a rack, under the broiler about 4 inches from the heat source.

  4. Step 4

    Let cook with door partly open for 5 to 6 minutes. Turn meat over and let cook 25 minutes for medium rare, 30 minutes for medium. Remove steak from grill or broiler and let stand 10 minutes so juices will be redistributed. Serve sliced with bearnaise sauce on the side.

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Ratings

4 out of 5
51 user ratings
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Comments

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Eric Priceman

This recipe will way overcook your steaks.

Bill Fischer

Step 3 "If the charcoal grill is used, reduce the heat to low." How does one "reduce the heat to low" on a charcoal grill, please?

Don

Turn the charcoal grill to low? But leave broiler on high for a half hour for medium?

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