Get the ultimate steakhouse experience at home!
This dish brings together the porterhouse aka the "king of steaks"—boasting both the tender filet mignon and the robust strip—searedto perfection and finished with a homemade, luxurious pan sauce.
The combination of the sweet, nutty notes of ourhomemade marsala sauce and the deep, dark fruit profile of Angelo Caputo Cabernet Sauvignon, this recipe elevates a classic Italian-American favoriteinto something truly sophisticated.
Ingredients: 1lb Porterhouse Steak
1 qt LBR Marsala Sauce
8 oz assorted Wild Mushrooms
1 Cup Caputo’s Cabernet Sauvignon
1 small Shallot Diced
1 tsp Chopped Fresh Rosemary
1 tsp Fresh Parsley
1 Tbsp Olive Oil
2 Tbsp Butter
Salt & Black Pepper To Taste
Instructions: Heat Grill to High Temp and preheat oven to 350°F
Rub steak with olive oil, salt, pepper and fresh rosemary.
Sear steak on grill top or skillet, flipping until seared on both sides.
Finish in a 350°F oven to an internal temperature of 125°F for medium rare or 140°F for medium depending on preference.
Once finished, Set the steak aside and rest.
While steak is in the oven, heat a sauce pan on medium high heat, add butter and swirl to melt.
Add shallot and saute ́about 30 secs, add mushrooms and saute ́ an additional minute until they are starting to lightly caramelize.
Add red wine, bring to a simmer, and allow to reduce for about 2-4 mins.
Add 2 cups Marsala Sauce and whisk to combine.
Let simmer for 1 minute.
Finish sauce with fresh parsley and adjust with salt and pepper.
Serve sauce over carved porterhouse for a perfect date night dinner
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