This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Valentine’s Day is just around the corner and I’ve been in the kitchen testing recipes in order to make the ultimate romantic dinner for the three of us. Just because we have a toddler doesn’t mean we can’t have an amazing dinner on this holiday. While so many people think that it’s simply a romantic holiday I think it’s meant to celebrate with the ones you love so I’m making dinner for my husband, J, and I.
Whenever I think about a special dinner I automatically go with steak. There’s just something about a juicy steak paired with a delicious sauce that makes it the perfect choice for holidays and special occasions. I went to my local Weis Market hoping to find a few Certified Angus Beef ® brand Ribeye steaks.
While looking at the selection of steaks I kept coming back to the Porterhouse steaks. They were nearly half off, weighed close to a pound, and looked amazing. Plus, who can resist a steak that has both a tenderloin and a strip? This is one of my favorite Certified Angus Beef ® brand steaks and for good reason.
When I got home my husband asked me what the difference is between a T-bone steak and a Porterhouse steak and I honestly didn’t know. They are both well-marbled cuts that contain a strip and a tenderloin and have the T-shaped bone. I asked this question in the Certified Angus Beef Kitchen group on Facebook and got a quick answer. The T-Bone steak has a tenderloin that is between 1/2 and 1 1/4 inches in diameter while the Porterhouse steak has a tenderloin that is 1 1/4 inch or larger in diameter.
I started by making a rub. I knew that I wanted it to be a coffee rub so I ground some of my coffee beans and mixed them with salt, pepper, and spices. The combination smelled fantastic. Then I thought about a sauce. I often make red wine sauces for steaks and that sounded good but I wanted something a little different for Valentine’s Day. Since so many people think of chocolate when they think of this holiday I decided on a red wine chocolate sauce.
When I first told my husband about the sauce he was definitely unsure. I have to be honest, while I think red wine, chocolate, and coffee pair well together, I wasn’t sure how well they would pair with a steak. I actually made this sauce twice, once with milk chocolate and once with dark chocolate. The dark chocolate gave a deeper flavor to the sauce and it paired better with the Porterhouse steaks.
Making the sauce I was still unsure when I tasted it. It was a little bit sweeter then I like my sauce but it did go well with the red wine. However, pouring it over top of a golden brown and juicy Porterhouse steak changed the flavor. It was amazing! The steak was juicy and the rub was super flavorful. The sauce was rich with just a hint of sweetness that cut through the coffee rub. It was the perfect Valentine’s Day dinner. My husband enjoyed the sauce and J even pushed aside his favorite chicken nuggets and ate a few pieces of steak!
So on your next special occasion make sure to give this Coffee Rubbed Porterhouse Steak with Red Wine Chocolate Sauce a try!
- 1 t. ground coffee
- 1 t. paprika
- 1 t. chili powder
- 1 t. mustard powder
- 1 t. garlic powder
- 1 t. black pepper
- 1 T. sea salt
- 3 T. butter
- ½ small onion, minced
- 4 garlic cloves, minced
- ½ c. dry red wine
- 2 c. beef stock
- 1-2 oz. dark chocolate
- 1 t. fresh ground black pepper
- 1 t. sea salt
- 2 large Certified Angus Beef brand Porterhouse Steaks (about 1 pound each)
- 1 T. olive oil
- To make the rub simply combine all the ingredients in a small bowl and mix together. Set aside.
- To make the sauce place the butter in a medium saucepan over medium heat. Once it is melted add in the onion and garlic and saute for 3-4 minutes.
- Add in the red wine and bring to a boil. Reduce heat to medium low and simmer for 20 minutes or until the liquid reduces by at least half.
- Add in the beef stock and cook for 20 additional minutes.
- Stir in the chocolate, pepper, and salt. Mix until chocolate has melted then reduce heat to low. Cook for 10 minutes, stirring occasionally, or until the sauce has thickened. Remove from heat.
- To make the steaks rub each one with half of the coffee rub. Make sure to rub both sides evenly.
- Preheat the oven to 375 degrees.
- Add the olive oil to a large saute pan over medium high heat. Allow the olive oil to heat for 2 minutes or so. Add in the porterhouse steaks and sear for 2-3 minutes per side.
- If your saute pan is oven safe simply slide it from the stove into the oven. If not, place the steaks in a baking dish and slide into the oven.
- Bake for about 10 minutes or until a thermometer reads 130 degrees. Remove from the oven and allow to rest for 2-3 minutes.
- Place each steak on a plate and spoon a tablespoon or two of the sauce on top. Serve the remaining sauce in a small dish on the side.
- Add the porterhouse
Which do you prefer, a T-bone steak or a Porterhouse steak?