Sunday Roast

If there’s a local butcher shop near you, please stop by and show them some support! Their expertise and the quality of the meats they cut out will blow you away. I’ve been purchasing my steaks, briskets, holiday hams, turkeys, and wild game from Herman’s Quality Meats for a few years now and it’s been a phenomenal experience. We don’t eat steak often, but when we do it’s epic, and epic is exactly how I would describe the 2.5″ thick porterhouse I picked up from Herman’s. Admittedly, a 2.5″ thick steak was a little extra, even for me, but now I know. So, I’ll scale it back to 2″ next time, most likely. Trail, error, and research has persuaded me to purchase one large cut of beef, like a porterhouse, to share rather than buying multiple smaller steaks. It’s just so much easier to cook that way.


1 thick cut porterhouse steak, 1.5 to 2.5″

2 sprigs fresh rosemary

2 lg garlic cloves, peeled and left whole

1/2 stick butter

1/2 cup red wine

1/2 cup water

generous amount of salt and pepper, such as grey salt and fresh cracked Tellicherry


Bring the steak up to room temperature.

Preheat the oven to 350 degrees.

Grab a large cast iron skillet and preheat it over a high flame until it is very hot.

Generously season the steak on all sides with the grey salt and cracked black pepper. Sear the steak on all sides until golden brown. Add to the skillet the butter, rosemary, and garlic and baste the steak continuously while the butter melts. Place the rosemary and garlic on top of the steak and transfer to the oven. Roast off until the internal temperature reaches at least 125 degrees. Remove from the oven and rest the steak 15 to 20 minutes until it reaches at least 135 degrees for medium rare. Leave the steak in the oven longer, if desired, for medium to medium well.

Meanwhile, remove the rosemary and garlic. Remove the stem from the rosemary and discard. Rough chop the herb and garlic then transfer back to the same skillet. Turn the flame to med high and add in the half cup of wine and water, stirring up the fond as you do. Simmer until the sauce thickens.

Slice the steak, drizzle with the rosemary wine sauce, and serve immediately.

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