Ready to impress? Ready to eat like a carnivore? Ready to eat like the Romans do? Well, look no further. Porterhouse Steak with Peppers, Sausage & Potatoes is one of those dishes that is so over-the-top good, you and you’re guests will flip for this one-of-a-kind feast. This recipe is comes from one of our favorite Italian restaurants in NYC: Carmines. Just amazing. Ask your butcher to cut you a 38 ounce Porterhouse steak approximately 2 inches think Yep…you’re just going to have to go for it. Trust me…it’s all worth it. Amazing.
Porterhouse Steak with Peppers, Sausage & Potatoes
- 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.