Cut Of The Day Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   In a large pot, bring water to a boil and add salt. Add the potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly. Slice the potatoes in half and heat olive oil in a skillet over medium heat. Add the potatoes cut side down and cook until crispy, about 5-7 minutes. Flip and cook for another 5 minutes until golden brown.

2. 2

   Grill the Asparagus

   While the potatoes are cooking, preheat the grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until tender and slightly charred.

3. 3

   Cook the Porterhouse Steak

   Season the porterhouse steak generously with salt and pepper. Preheat a grill or skillet over high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest for 5 minutes before slicing.

4. 4

   Make the Balsamic Reduction

   In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer until it thickens and reduces by half, about 10-15 minutes. Remove from heat and let cool.

5. 5

   Plate the Dish

   Slice the porterhouse steak and plate it alongside the crispy potatoes and grilled asparagus. Drizzle the balsamic reduction over the steak and serve immediately.