Porterhouse au Poivre

Porterhouse au Poivre

The 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

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)


      1. Bring steak to room temperature for one hour before cooking.
      2. Kosher salt and black pepper the steak on all sides.

      3. Heat a cast iron skillet until smoking.
      4. 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.
      5. 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.
      6. In the meantime, make your sauce:

      7. 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.
      8. 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.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen