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Porterhouse Steak and Asparagus with Garlic Bechamel

This grilled porterhouse steak with tender garlic parmesan asparagus is a definite show stopper. The tender asparagus topped with creamy garlic parmesan sauce makes the perfect bed for juicy porterhouse steak. Cooking this recipe is a guaranteed win.


  • 2 Braveheart Porterhouse Steaks

  • 1 bunch asparagus

  • 2 tbsp butter

  • 2 tbsp flour

  • 6 garlic cloves

  • 2 cups whole milk

  • ¼ tsp nutmeg

  • Salt and pepper to taste

  • Olive oil


  1. Spread a small amount of olive oil on all sides of porterhouse steak and season with salt and pepper. Add to a grill at medium heat and cook until the internal temperature is 130F. Remove from the grill and let rest for about 10 minutes.

  2. Wrap garlic cloves and a drizzle of olive oil in foil and place in the oven at 400F for 25-35 minutes. Once garlic is roasted, remove from foil and mash until garlic makes a paste.

  3. Add asparagus to a lined baking sheet and top with a drizzle of olive oil, salt, and pepper. Roast in the oven at 400F for 20 minutes

  4. Melt butter in a medium size pan and then add flour. Mix until butter and flour form a paste. Add garlic paste and let the mixture brown slightly.

  5. Next, add milk and whisk well until the paste fully dissolves into the milk. Season with salt, pepper, and nutmeg. Continue to mix frequently until the sauce thickens and then remove from heat.

  6. Serve sauce over asparagus and steak and enjoy!

Looking for more recipe inspiration? Try Braveheart Steak and Mushroom Pie, or check out our beef cut guide.