Smoked Porter Marinated Porterhouse Steaks
Recipe for seared porterhouse steaks marinated in smoked porter and served with a black peppercorn smoked porter reduction sauce.
2 thick bone-in porterhouse steaks
8 oz. Smoked Porter
Fresh Ground Pepper
1 cup Basmati rice
Smoked Porter Reduction Sauce:
4 oz. Smoked Porter
20 fresh crushed black peppercorns (wrapped in wax paper and crushed with a meat hammer)
Season the steaks with salt and fresh ground pepper.
Marinate the steaks in 8 ounces of smoked porter for at least 4 hours.
Sear the steaks in a stainless steal frying pan lightly coated with olive oil. About 90 seconds per side over very high heat.
Lower the heat to medium and continue to cook the steaks to your preferred doneness.
Remove steaks and set aside.
Add 4 ounces of smoked porter and crushed black peppercorns to the pan. Turn heat up to medium high.
Stir the sauce until it starts to thicken, then reduce heat to medium low and continue stirring for another 3-4 minutes.
Serve the steaks over a bed of freshly cooked Basmati rice, and pour the reduction sauce over the top.