Grilled Porterhouse with Peppercorn Sauce

Grilled Porterhouse Steak with a peppercorn sauce plated.

5 from 1 vote

Grilled Porterhouse with Peppercorn Sauce

This Grilled Porterhouse with Peppercorn Sauce meal delivers in every way. It's a tender filet and juicy strip all in one impressive cut. Grilled over high heat and finished with a creamy, peppery sauce, it becomes a show stopping centerpiece.

Prep Time5

Cook Time40

Course: dinner, party food, barbecue, main

Cuisine: American, Steakhouse

Keyword: tender, grilled porterhouse with peppercorn sauce, steak, filet, strip, steak sauce, creamy sauce, grillin with dad recipes, grilled steak., peppercorn sauce, beef broth, heavy cream

Servings: People

Author: Maciek Zurawski

Ingredients

Steak Ingredients

1 Porterhouse steak
1 tbsp Olive oil
2 tbsp Steak seasoning
2 tbsp Chives (chopped)

Peppercorn Sauce Ingredients

1 tbsp Olive oil
1 Shallot - diced
1 tbsp Whole peppercorns
1/4 cup Whiskey
1 cup Beef broth
1/2 cup Heavy cream
1 tbsp Worcestershire sauce
1 tbsp Unsalted butter
salt and pepper for taste

Instructions

Coat the steak with olive oil and season with Dad's Steak seasoning.
Set aside at room temperature for 45 minutes to 1 hour.
Preheat the grill to a high heat or 400 degrees and set it for dual zone cooking.
Grill the steak on the indirect side first until the internal temperature reads 110 degrees. Flip it and rotate halfway through to ensure it cooks evenly.
Next, move it to the direct side and sear all sides of the steak not just the top and bottom. For a perfect medium rare, remove it from the grill between 120 and 125 degrees.
Let it rest for 10-15 minutes.
In a small skillet, add the olive oil, diced shallots and whole peppercorns. Saute until fragrent, about 2-3 minutes.
Addin the whiskey (optional) and cook for another minute before adding beef broth, heavy cream, Worcestershire sauce, salt and pepper to your taste.
Continue cooking over medium heat until the sauce reduced and thickens. Whisk in the cold butter at the very end.
Spread the sauce on a plate and top it with the sliced steak. Serve and enjoy!

Notes

Use a meat thermometer: It’s the most reliable way to avoid overcooking
Don’t skip resting: Keeps the steak juicy and tender
Reverse sear option: For thicker steaks, cook low first, then sear
Slice before serving: Cut along the bone and slice each section separately

Nutrition