Porterhouse Recipe
Garlic Panko Encrusted, Beurre Blanc
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Ingredients
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For the Porterhouse Steak
For the Garlic Panko Crust
For the Beurre Blanc Sauce
Method
Preparing the Porterhouse Steak
- 1
Season the Steak
Pat the porterhouse steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear them for about 4 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from the skillet and set aside to rest.
Preparing the Garlic Panko Crust
- 3
Mix the Panko Mixture
In a bowl, combine the panko breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, and melted butter. Mix well until the breadcrumbs are evenly coated.
- 4
Encrust the Steak
Preheat your oven to 400°F (200°C). After the steaks have rested, place them on a baking sheet. Press the panko mixture onto the top of each steak, ensuring an even layer.
- 5
Bake the Steak
Transfer the baking sheet to the preheated oven and bake for about 10 minutes, or until the crust is golden brown.
Preparing the Beurre Blanc Sauce
- 6
Cook the Shallots
In a saucepan, combine the white wine and finely chopped shallots. Bring to a gentle simmer over medium heat and reduce until the liquid is almost evaporated.
- 7
Finish the Sauce
Once reduced, lower the heat and whisk in the heavy cream. Gradually add the cold, cubed butter, whisking continuously until the sauce is smooth and emulsified. Season with salt and black pepper to taste.
