Porterhouse Steaks With Tapenade And Balsamic Vinegar
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Mix tapenade and rosemary in small bowl to blend
3
Sprinkle steaks with salt and generously with cracked black pepper
4
Divide olive oil between 2 heavy medium ovenproof skillets set over high heat
5
Add 1 steak to each skillet and cook until both are browned, about 3 minutes per side
6
Spread half of tapenade mixture atop each steak
7
Transfer skillets with steaks to oven
8
Cook both steaks until thermometer inserted into center of steaks registers 125°F for medium-rare, about 20 minutes
9
Transfer both steaks to platter
10
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
11
Drizzle hot skillet juices over each steak and serve
12
Preheat oven to 400°F
13
Mix tapenade and rosemary in small bowl to blend
14
Sprinkle steaks with salt and generously with cracked black pepper
15
Divide olive oil between 2 heavy medium ovenproof skillets set over high heat
16
Add 1 steak to each skillet and cook until both are browned, about 3 minutes per side
17
Spread half of tapenade mixture atop each steak
18
Transfer skillets with steaks to oven
19
Cook both steaks until thermometer inserted into center of steaks registers 125°F for medium-rare, about 20 minutes
20
Transfer both steaks to platter
21
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
22
Drizzle hot skillet juices over each steak and serve
23
*Look for tapenade (an earthy, thick paste or spread made from brine-cured olives, olive oil, capers, anchovies, lemon juice, and seasonings) at some supermarkets, specialty foods stores, and Italian markets
24
*Look for tapenade (an earthy, thick paste or spread made from brine-cured olives, olive oil, capers, anchovies, lemon juice, and seasonings) at some supermarkets, specialty foods stores, and Italian markets