24oz Porterhouse* Recipe

Inspired by Garrison

Time1h

Serves2

Bordelaise, Pickled Ramp Butter

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Ingredients

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1
Prepare the Pickled Ramp Butter
In a bowl, mix softened butter, chopped ramp greens, pickling liquid, and salt until well combined. Shape into a log, wrap in parchment paper, and refrigerate until firm.
2
Make the Bordelaise Sauce
In a saucepan, combine red wine, chopped shallots, thyme, and bay leaf. Simmer until reduced by half. Add beef stock and simmer until thickened. Remove bay leaf and stir in butter until melted and smooth.
3
Cook the Porterhouse Steak
Preheat a grill or skillet over high heat. Season the porterhouse steak with salt and black pepper. Grill for about 5-7 minutes per side for medium-rare, or cook to your preferred doneness.
4
Serve
Let the steak rest for a few minutes after cooking. Slice and serve topped with Bordelaise sauce and a dollop of pickled ramp butter.