This Porterhouse steak recipe is one that will become a go to for your family dinners. Braveheart’s “king of the T-bones” porterhouse steak offers the rich flavor of a strip steak on one side, and the delicate bite of filet on the other. The creamy leek sauce in this recipe adds exceptional flavor to the porterhouse steak.
- 2 Braveheart porterhouse steaks
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 leeks, dark green parts discarded, white and light green parts halved lengthwise and soaked in cold water to remove grit, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 6 tablespoons canola oil
Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.
Heat the butter and olive oil in a large saute pan over medium heat.
Add the leeks and saute until soft, 3 minutes.
Add the garlic and saute for another 2 minutes.
Reduce the heat, add the chicken broth and season with salt and pepper.
Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes.
Stir in the heavy cream and continue to cook for 3 to 4 minutes.
Preheat the oven to 325 degrees F.
Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of the canola oil to each skillet.
Place a steak in each pan and sear 2 to 3 minutes per side.
Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes.
Rest the meat for 10 minutes. Slice the steaks and serve with the leek sauce.
If you enjoyed this recipe try Braveheart’s Braveheart Tournedos! This recipe provides a combination of rich flavors from the parmesan cheese, hollandaise sauce, and mouthwatering crabmeat all on top of our mouthwatering Braveheart steaks.