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Recipes

Porterhouse Steaks with Tapenade and Balsamic Vinegar

By Bon Appétit Test Kitchen

Recipe information

  • Yield

    6 Servings

Ingredients

3

/4 cup tapenade*

4

teaspoons chopped fresh rosemary

2

2-inch-thick porterhouse steaks (about 2 pounds each)

4

teaspoons olive oil

4

tablespoons balsamic vinegar

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F. Mix tapenade and rosemary in small bowl to blend. Sprinkle steaks with salt and generously with cracked black pepper.

    Step 2

    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 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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