Reverse Seared Porterhouse Steak with Red Wine Butter

There's more than one way to cook a steak. We usually sear a steak first and then let it sit at the desired core temperature over a low heat in the indirect area. With reverse searing, we turn the whole thing around. First we cook the steak at a low temperature. Only when we are close to the desired core temperature do we sear the steak again.


  • Preparation: 10 min

  • Cook Time: Up to 90 min

  • Difficulty: Medium

  • People: 4

Ingredients

For the steak:
1-1.2kg Porterhouse steak
Salt


For the red wine butter:
200 g Butter
100ml Red Wine
1 teaspoon Salt
1 teaspoon Pepper
1 tbsp Mustard

Preparation

Take the porterhouse steak out of the fridge an hour before you start grilling and let it warm up to room temperature. Rub generously on both sides with coarse sea salt.

Ignite the Triton maxX and heat it up at the lowest level so that we reach a temperature of approx. 80° C in the cooking space.


Cooking

Place the porterhouse steak on the warming rack, close the lid and cook slowly over low heat until the core temperature reaches 48°C.

While the steak is cooking, the red wine butter is prepared. Melt butter in a heatproof bowl on the grill. Mix a tablespoon of mustard and 100 ml of red wine. The mixture is then seasoned with salt and pepper and seasoned with the juice of half a lemon. Alternatively, a dash of white wine vinegar can be used. The butter can either be used liquid or chilled in the fridge and placed on your steak as herb butter.

When the porterhouse steak is approaching the desired core temperature, ignite the maxX zone and preheat at maximum heat for approx. 10 minutes.

Sear the porterhouse steak on all sides until nicely branded. Caution: This only lasts a short time in the heat of the maxX zone.


Let the porterhouse steak rest for 5 minutes. Separate the meat from the bone and cut into strips.

Drizzle with butter if you like and enjoy.


Copyright: Markus Kaufer

Inspiration

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