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Sliced Porterhouse Steak With Bourbon Sauce
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While a porterhouse steak is great on its own, nothing beats the bourbon sauce served alongside this one.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
Marinade
5 cloves garlic, minced
3/4 cup olive oil
6 tablespoons steak sauce
3 teaspoons Tabasco sauce
3 teaspoons Worcestershire sauce
4 tablespoons coarsely crushed peppercorns
2 porterhouse steaks, cut 2 inches thick
Savory Bourbon Sauce
1/4 cup Dijon mustard
1/4 cup steak sauce
1/4 cup bourbon
1/4 cup honey
1 lemon, juiced
directions
Combine the garlic, olive oil, steak sauce, Tabasco, Worcestershire, and peppercorns in a zip-top plastic bag. Add the steaks. Seal the bag, turn it over a few times to completely coat the steaks in the marinade. Let sit in the marinade for 1 hour at room temperature or 3-4 hours in the refrigerator. If marinating in the refrigerator, let the steaks come to room temperature before grilling.
Preheat the grill to high heat. Add the steaks and cook for 4-5 minutes per side for rare, 6-7 minutes for medium rare.
Remove the steaks from the grill and let sit on a warm platter before slicing and serving.
Meanwhile, prepare the sauce by combining the Dijon, steak sauce, bourbon, honey, and lemon juice in a small saucepan over medium heat. Heat through then serve warm with the steak.
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more on the grill - steak recipes
reviews & comments
July 22, 2013
The bourbon sauce is the best but the marinade was a bit strong for me. It had too much tabasco I think. I would tone that down if you don't like it. Good recipe.
July 10, 2013
This has got to be, hands down, one of the best steaks I've ever had. The marinade is incredible to begin with. It imparts a ton of flavor onto the meat. Then, the bourbon sauce? WOW! No realy, WOW! It's got the right balance of smoky bourbon, sweet honey, tangy mustard... unbelievable. If I could eat a porterhouse every day this is how I'd eat it
April 24, 2007
With really good quality steak, the marinade does it's job quite well but this recipe is ALL about the bourbon sauce, it's "to-DIE-for" yummy!