Italian Porterhouse Steak is a show-stopper of a meal.
Steak. Sausage. Peppers. Potatoes. And unbelievable taste. Brace yourself folks, this is a meal people will be talking about for a long time.
ITALIAN PORTERHOUSE FEED MORE THAN ONE
A porterhouse steak comes cuts of beef from the short loin.
The bone is in the shape of a ‘T’ and one side of the bone has a tenderloin steak and the other a strip steak.
If you love beautifully cooked steak, and a lot of it, this is the cut for you.
ITALIAN SAUSAGE IS EASY TO PREPARE
Our Italian Porterhouse Steak doesn’t just rely on the huge porterhouse steak. Of course not.
We love adding amazing Italian sausage.
Simply brown the sausage in the skillet as the steak is grilling. Go with either sweet or hot, whatever is your preference.
SAUTÉED PEPPERS AND ONION ADD A DEPTH OF FLAVOR
This Italian Porterhouse Steak presentation is reminiscent of our Epic Peppers and Sausage Hero.
Deep in flavor and so classically Italian.
We love to go with both red and green peppers. Along with white onion. Italian colors all the way!
ITALIAN PORTERHOUSE STEAK FEED 4 PEOPLE
And guess what? We’re not done yet!
Perfectly roasted potatoes round out this epic meal.
Yukon gold are great to roast until beautifully browned. Do this while preparing the other incredible elements of this feast.
Ready to impress?
Ready to indulge?
Go for it. This is one for the record books. And you’ll love everything about this incredible Italian Porterhouse Steak!
Italian Porterhouse Steak
- 4 sweet Italian sausage links
- 3 tbsp plus 1 teaspoon good olive oil
- 2 large russet potatoes peeled and sliced into 1/4-inch slices, patted dry
- Salt and ground black pepper
- 15 garlic cloves peeled and left whole, plus 2 cloves, peeled and minced
- 2 large onions each peeled and cut into thick slices
- 2 red bell peppers seeded, cored, and cut into 6 pieces
- 2 green bell peppers seeded, cored, and cut into 6 pieces
- 36 - 38 oz Porterhouse steak about 2 inches thick, room temperature
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1/4 cup sweet pepper vinegar from a jar of sweet red peppers, or white wine vinegar
- 8 fresh basil leaves chopped
- 2 tbsp flat-leaf parsley chopped
- Pre-heat oven to 400 F.
- Rub 1 teaspoon of the olive oil over the sausage line and place them in a roasting pan.
- Roast the sausage for 17 minutes, or until they are cooked through. Flip them once about halfway through.
- Remove the sausages from the oven and set aside. Leave the oven on.
- In the same roasting pan, place the potatoes in the pan and coat them in the grease from the cooked sausage.
- Sprinkle the potatoes with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Bake the potatoes for 30 minutes until they are tender and browned. Flip a couple times during the cooking. Set aside once done.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
- Add the garlic cloves and slowly brown them for 5 - 6 minutes, making sure the oil does not get too hot...the garlic should cook slowly.
- Add the onion slices and pepper to the skillet with the garlic. Season with salt and pepper.
- Cook over medium heat for 25 to 30 minutes, stirring often, until they are lightly browned and tender. Set aside.
- Prepare your grill to medium hot.
- Season both sides of the steak with the garlic power and salt and pepper, gently rubbing the seasonings into the meat.
- Grill the steak, covered, for 12 minutes.
- Turn the steak and grill for about 12 minutes longer for medium rare (a instant-read thermometer should read about 135 F.
- Let the cooked meat rest for about 5 minutes.
- Meanwhile, spread the sausages, peppers, and potatoes in a shallow baking pan and sprinkle them with the oregano. Roast them for 15 minutes to re-heat.
- Heat 1 tablespoon olive over medium heat, then add the garlic, basil and parsley...cook for 2 minutes. Set aside.
- Using the bone in the porterhouse as a guide, cut out the fillet and the sirloin from the bone, and then slice into 1/4 to 1/2-inch slices.
- Spread the peppers, onions, and potatoes on a large platter. Place the porterhouse bone in the center of the platter (for presentation). Add the sliced steak.
- Slowly pour the vinegar over the meat and the veggies.
- Top with sauteed garlic, basil and parsley mixture.