Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus Recipe | Epicurious.com
"A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located on either side of the center bone. The top loin, the larger of the two, is the same piece of gorgeous meat as that steakhouse staple, the New York strip. The tenderloin, attached to the other side of the bone, may be smaller, but it's a much larger portion (technically, it has to be 1 1/4-inches in diameter) than you get in a T-bone steak. If you can find dry aged, try it. It's a bit more expensive but yields more tender and flavorful meat. We pan-roast the steak with the Tuscan stalwarts of garlic, rosemary, and thyme, then serve it with a velvety red wine reduction...."
INGREDIENTS
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1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)
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2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
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2 teaspoons kosher salt
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1 tablespoon vegetable oil
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3 tablespoons unsalted butter, cut into tablespoon pieces, divided
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3 garlic cloves, crushed
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2 (4-inch) sprigs fresh rosemary
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5 sprigs fresh thyme
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1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
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1 cup low-sodium chicken broth
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