Recipe: Porterhouse with Marrow Bones and Bearnaise


Porterhouse steaks are especially prized because each one includes both a piece of the strip, or short loin, and the tenderloin, all richly marbled, which translates to heavy-duty flavor.

I use dry-aged steaks (the loss of moisture concentrates the flavor even further) that are about 2” thick. This recipe intentionally makes only a small amount of sauce – it’s so rich you won’t need more than about 2-3 tablespoons per person.



For the sauce:

¾ cup plus 2 tablespoons dry white wine

¾ cup white wine vinegar

3 shallots, peeled and thinly sliced

1 piece bone marrow (optional)

4 sprigs tarragon

2 egg yolks

½ cup clarified butter, warm

¼ cup cream, whipped

Kosher salt and freshly ground black pepper

1 tablespoon freshly chopped tarragon

For the steaks:

4 tablespoons peanut oil

Kosher salt and freshly ground pepper

2 porterhouse steaks

4 tablespoons butter

3 sprigs thyme

3 sprigs rosemary

For the bones:

6 marrow bones


Start the sauce by combining the wine, vinegar, shallots, bone (if using) and tarragon sprigs in a saucepan. Bring to a boil over high heat and reduce until only 2 to 3 tablespoons of liquid remain, about 15 minutes. Press the reduction through a fine sieve into a bowl and set aside.

Heat the oven to 200. Divide the oil between 2 large skillets and heat over medium. Salt and pepper the steaks on both sides and add them to the pans. Cook the steaks until the first sides are nicely browned, 5 to 7 minutes.

Turn the steaks and add the butter, thyme, rosemary and marrow bones. Cook basting the steaks with the herb butter and turning the marrow bones so they color on all sides, 5 to 7 minutes more for medium-rare.

Transfer the steaks to a platter and the bones to the oven. Pour the pan-juices over the steaks and let rest in a warm place for about 10 minutes. Cook the bones just until heated through, about 10 minutes.


While the bones cook finish the sauce. Whisk the egg yolks in a metal bowl until they froth and begin to have some body. Set the bowl over a pot filled with water that is so hot it is about to simmer. Add the reduction to the yolks and beat with a wooden spoon until the mixture thickens enough so the spoon leaves a trail. Remove the bowl from the heat and gradually beat in the warm clarified butter. While stirring, warm the sauce over the pan of hot water then fold in the whipped cream. Add the chopped tarragon and season with salt and pepper.

Slice the steaks and serve with the bones and sauce