With Valentine’s Day fast approaching, you may be thinking about making a special dinner. I have the solution, not only for Valentine’s but any time a very special meal is called for- porterhouse steak. And not just any porterhouse, but an amazing American
wagyu porterhouse from my friends at Mishimareserve! (Don’t forget, if you order from Mishima use the code Melissa at check out for a 15% discount!) Porterhouse steaks contain both the filet and a NY strip, so there are two different textures and flavors in one steak. This recipe for a wagyu porterhouse with pink peppercorn sauce will ensure that you will have an amazing dinner. And, if you think you might need more than one steak, think again- this bad boy is 40 ounces of sheer beefy goodness.
About Porterhouses and T-bones
Porterhouses and t-bones are names that are used somewhat interchangeably, but really shouldn’t be. Both types of steaks are cut from the short loin of beef and contain NY Steak and Filets. Porterhouses are cut from the rear of the short loin and therefore contain a larger piece of filet than t-bones. Regulations state that a porterhouse must be at least 1.5″ thick, and t-bones at least 1/2 an inch thick. The porterhouses from Mishima could be called powerhouses, as these bad boys were 2″ thick and had marbling for days!
Reverse sear for a perfect steak
When you have a steak this big, you don’t want to just toss it on a hot grill and hope it comes out right. Nope, you are going to baby this beef. I cooked mine on my Argentinian Brasero grill, but you can get the same effect by simply doing a reverse sear method on any grill. Simply put all of your coals on one side of the grill, and your steak on the other. Allow the steak to cook like this until it reaches an internal temperature of 100 to 110 degrees. Pull the steak off the grill and let rest for 10 minutes. While resting, stoke your fire on the hot side of the grill. Now, place the steak back over the coals and get a nice sear on each side while monitoring the internal temperature. Pull it when it reaches your desired temp and serve. The great thing about this method is that it allows you to really hit your favorite level of doneness. Also, when you hit it there is no reason to rest the steak, you can serve immediately. I use the resting time to finish up any sides I may have, then finish the steak and enjoy a great meal. For another delicious reverse-seared steak, check out my recipe for wagyu ribeye caps!
Season it up!
With a steak this massive and thick, don’t be bashful with the seasoning. Sure, salt and pepper work, but I’ve never been one for simple. I seasoned these with a layer of my Bold Rub and a layer of my Grillin’ Shake and it really came out flavorful (the insane marbling also carries a lot of flavor!)
The finishing touch- pink peppercorn sauce
I love pink peppercorns. They give you that sprightly peppery taste but aren’t too hot or long-lasting on the palate. This very quick pink peppercorn sauce combines shallots, dijon, pink peppercorns, and heavy cream to give you a rich, complementary flavor. (Hint, it’s a great sauce for chicken or pork as well, just change out the beef stock for chicken stock.) You can make the sauce while your steak is cooking, or even make the day before and reheat for serving.
As always, I hope you enjoy!
