Wow your guests at your next dinner party with a steakhouse-quality reverse seared steak full of flavour. Sliced thickly and served with a delicious red wine sauce, this impressive steak recipe is sure to become a favorite for special occasions.
Tip: Porterhouse steak is ideal for reverse searing, but other high quality thick cuts like rib eye also work very well.
Ingredients
- 2 high quality Porterhouse (sirloin) steaks with good marbling, weighing .45 – .68 kg each. Choose thick cuts – at least 4 cm.
- 1 TBS extra virgin olive oil
- 1 1/2 tsp Kosher salt
- 1 tsp fresh ground black pepper
- Pats of butter (optional)
Sauce
- 1 tsp extra virgin olive oil
- 1 small shallot, finely chopped
- 375 ml full-bodied red wine (Red Zinfandel, Cabernet Sauvignon, Shiraz, etc.)
- 125 ml beef stock
- 1 sprig fresh rosemary
- 1 TBS balsamic vinegar
- 1/2 tsp sugar
- 3 TBS cold unsalted butter
- 1/4 tsp Kosher salt
- 1/4 tsp fresh ground black pepper
Instructions
- Heat up your gas BBQ for indirect cooking over low heat (140° – 150° C).
- Allow the steaks to stand at room temperature for 30 minutes before cooking.
- To prepare the sauce, start by heating the olive oil over medium heat in a sauce pan. Sauté the shallot for 2 – 3 minutes until it is translucent, then pour in the wine and beef stock and add the rosemary sprig. Heat to a boil and allow the sauce to boil about 15 minutes to reduce it by half. Briskly whisk in the vinegar and sugar before removing the pan from the heat. Use a fine mesh sieve to strain out the solids, keeping only the liquid. Then whisk the butter into the hot liquid until smooth, and finally add salt and pepper to taste.
- Prepare the steaks for the grill by brushing both sides with olive oil and adding salt and pepper.
- The steaks are first cooked on the BBQ over indirect low heat with the lid closed for about 15 to 18 minutes. Remove the steaks from the grill when the internal temperature reaches 38° C with an instant read thermometer inserted in the center of the meat (avoid touching the bone).
- Let the steaks rest off the BBQ while it is heated up for direct cooking over high heat (245 – 275° C). Now it’s time for reverse searing! Return the steaks to the BBQ over direct heat and cook for about 2 1/2 – 3 1/2 minutes on each side with the lid closed. Tip: rotate (without flipping over) the steaks halfway through grilling on each side to get the classic steakhouse crosshatch grill marks. The steaks will be done to rare – medium rare when the internal temperature reaches 52 – 57° C with an instant read thermometer inserted in the center of the meat (avoid touching the bone). Remove from the BBQ.
- Allow the steaks to stand for about 5 minutes then slice across the grain into thick slices. Arrange the meat on a platter, serve with the red wine sauce, and enjoy!
