Porterhouse au PoivreThe flames of French cognac impart a smokey finish to a Classic dish
- Prep Time 5 minutes
- Cook Time 15-17 minutes
- 36 oz Porterhouse
- Kosher Salt and Fresh Ground Pepper
- Kosher Salt and Fresh Ground Black Pepper
For the sauce:
- 4 T Butter, divided
- ¼ c Finely minced Shallots
- 6 T chopped Italian Parsley
- 1 T Whole Black Peppercorns, coarsely chopped
- ½ t Kosher Salt
- 1 c Cognac
- 1.5 c Glace de Veau
- 6 T Crème Fraiche (make it easily: 2 c Heavy Cream, 4 T Cultured Buttermilk – sit at room temp for at least 12 hours)
- Bring steak to room temperature for one hour before cooking.
- Kosher salt and black pepper the steak on all sides.
- Heat a cast iron skillet until smoking.
- Sear steak on one side without moving it around for 8 minutes on high. Flip steak and sear another 8 minutes or so and then temp it.
- It should read 128° in the thickest part of the steak away from the bone. Remove the steak and let it rest for 5-7 minutes.
In the meantime, make your sauce:
Melt 2T butter in a skillet over low heat and add your shallots, sauteing for about 5 minutes, season with salt. Add parsley and peppercorns, sauteing for a minute. Carefully add the cognac and let it flame out before you add the glace de veau.
Add your crème fraiche and whisk thoroughly into the sauce. Let simmer 4 minutes, and finish by whisking in the remaining 2 T of butter to gloss up the sauce.