Try this: Pan-seared porterhouse steaks with red wine sauce

Recipe from Curtis Stone/

Recipe from Curtis Stone/

Preparation: 15 minutes

Cooking: 15 minutes

Ingredients for 4

  • 4 porterhouse steaks (about 200g each)
  • 1 1/2 tbsp olive oil
  • 3/4 cup Australian dry red wine
  • 1/2 cup good-quality beef stock
  • 1 thyme sprig
  • 30g butter
  • Mash of choice, roasted baby carrots,
  • steamed green beans, to serve


  1. Season steaks generously with salt and black pepper. Heat large char-grill or frying pan over high heat. Add oil then steaks and cook for 3 minutes per side or until browned on both sides and internal temperature is 50°C for medium-rare. Transfer steaks to carving board to rest.
  2. Place non-stick frying pan over medium-high heat. Add wine and simmer for 4 minutes or until reduced by half. Add beef stock and thyme and simmer for a further 4 minutes or until reduced by half. Remove pan from heat and whisk in butter to blend. Season sauce with salt and pepper.
  3. Slice steaks against grain and divide among 4 plates. Drizzle with pan sauce and serve with mash, carrots and beans.


• For a lighter dish, try serving with a simple summer salad!