Porterhouse Steak

INGREDIENTS:

One 36-ounce porterhouse steak, cut 2 inches thick

Kosher salt
Freshly ground black pepper

1 tablespoon unsalted butter

HOW TO MAKE THIS RECIPE:

1.Set a rack in a rimmed baking sheet. Season the steak with 
1 tablespoon of salt and transfer to the rack. Refrigerate, uncovered, overnight. Let the steak come to room temperature 
30 minutes before cooking.


2.Preheat the oven to 400°. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3 minutes. Add the butter, turn the meat and transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 120° for medium-rare, 12 to 15 minutes. Transfer the steak to 
a work surface and let rest for 
10 minutes before serving. 


SERVE WITH:

Green Peppercorn Jus


INGREDIENTS:

4 tablespoons unsalted butter

1 shallot, finely chopped

1/3 cup drained brined 
green peppercorns

1/4 cup Cognac

1/2 cup beef stock or 
low-sodium broth

1 cup heavy cream

2 tablespoons whole-grain mustard

1 tablespoon tamari
2 tablespoons minced chives

Kosher salt
Pepper



HOW TO MAKE THIS RECIPE:

1.In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat, 
stirring occasionally, until softened, 2 to 3 minutes. Add the peppercorns and Cognac and cook until the liquid is reduced by half, 2 to 3 minutes. Add 
the beef stock and cook until reduced by half, about 5 minutes. Whisk in the cream, mustard and tamari and simmer until the sauce is thickened and reduced by one-third, about 
3 minutes more. Stir in the chives, season with salt and pepper and serve immediately.



Curry-Mustard Mayonnaise


INGREDIENTS:

1 cup mayonnaise

1/2 cup Dijon mustard

2 tablespoons yellow mustard

2 teaspoons soy sauce

2 teaspoons curry powder 


HOW TO MAKE THIS RECIPE:

1.In a medium bowl, whisk all 
of the ingredients together until smooth. 




House Steak Sauce


INGREDIENTS:

3 tablespoons extra-virgin olive oil

1 onion, finely chopped
2 garlic cloves, finely chopped

2 tablespoons raisins

1 tablespoon gochujang (Korean red pepper paste) 

3/4 teaspoon smoked paprika

1/2 teaspoon black peppercorns

1/8 teaspoon celery seeds

2 tablespoons fresh orange juice

1/3 cup balsamic vinegar

1/4 cup Worcestershire

3 tablespoons ketchup

2 tablespoons Dijon mustard

2 tablespoons soy sauce

1 tablespoon light brown sugar

Kosher salt



HOW TO MAKE THIS RECIPE:

1.In a medium saucepan, heat the olive oil. Add the onion, 
garlic and raisins and cook over moderate heat, stirring occasionally, until the onion is softened, 6 to 8 minutes. Add 
the gochujang, paprika, peppercorns and celery seeds and cook, stirring, until the gochujang deepens in color, about 
1 minute. Add the orange juice and scrape up any browned bits from the bottom of the pan. Add all of the remaining ingredients, except the salt, along with 3/4 cup of water and simmer over moderate heat, 
stirring occasionally, until thickened slightly, about 30 minutes. Season with salt and scrape 
the sauce into a blender; let cool slightly. Wipe out the saucepan.


2.Puree the steak sauce until very smooth, about 2 minutes. Pass it through a mesh sieve set over the saucepan, pressing on the solids. Simmer the 
steak sauce over moderately low heat, stirring occasionally, 
until thickened, about 30 minutes. Let cool to room temperature before serving.