Balsamic Glazed Porterhouse Steaks with Traditional Black Olive Tapenade - Oliviers & Co.

Balsamic Glazed Porterhouse Steaks with Traditional Black Olive Tapenade

March 11, 2017
Balsamic Glazed Porterhouse Steaks with Traditional Black Olive Tapenade

The perfect porterhouse steak is seasoned generously and cooked to perfection in this recipe. We pan-roast the steak with a light grassy oil, rosemary, and tapenade, then serve it with our premium balsamic Vinegar.

Balsamic Glazed Porterhouse Steaks with Traditional Black Olive Tapenade

Instructions:

Preheat oven to 400°F.

Mix tapenade and rosemary in small bowl. Season steaks generously with salt and cracked black pepper. Divide olive oil between 2 heavy medium ovenproof skillets set over high heat. Add 1 steak to each skillet and cook until both are browned, about 3 minutes per side. Spread half of tapenade mixture atop each steak.

Transfer skillets with steaks to oven. Cook both steaks until a thermometer inserted into center of steaks registers 125°F for medium-rare, about 20 minutes. Transfer both steaks to platter.

Pour 2 tablespoons balsamic vinegar into each skillet and cook over medium heat until liquid is slightly reduced, scraping up browned bits, about 1 minute. Drizzle hot skillet juices over each steak and serve.

 

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