Grilled Porterhouse Steak with Cherry Glaze Recipe

The pairing of cherry with beef instead of elk or bison may be unconventional, but don’t be swayed. The fresh cherries melt into a savory sweet glaze to make a complimentary taste to the stately Allen Brothers porterhouse. Serve with baby arugula salad, a Dijon shallot vinaigrette and you'll have a well balanced plate of flavors.

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Serving Size

4 servings

Difficulty

Easy

Cooked meat on wood board with spoon and sauce

Ingredients

For the Steak

2 24oz porterhouse steaks

2 teaspoons kosher salt

1 teaspoon black pepper

1 tablespoon steak seasoning

1 tablespoon grapeseed oil

For the Cherry Glaze

1 tablespoon butter

1 small shallot; minced

1 cup fresh cherries; stemmed and pitted

1/4 cup dry red wine

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon salt; or to taste

1/4 teaspoon pepper; or to taste

Sale

Choice Angus Porterhouse Steak

$59.46 $69.95

Raw steak on butchers paper with rosemary as garnish

1 pc | 1.5 inch thickDry Aged Prime Porterhouse Steak

$129.95

1 pc | 1 inch thickDry Aged Prime Porterhouse Steak

$89.95

Deconstructed Prime Porterhouse Steak Combo: A top-down view of a raw, marbled steak in a skillet, with coarse salt flakes nearby.

1 pc | 1.5 inches thickPrime Porterhouse Steak

$99.95

1 pc | 1 inch thickPrime Porterhouse Steak

$79.95

Instructions

1. For the steak: Bring to room temperature*. Preheat grill to high. Rub both sides of the steaks with salt, pepper and steak seasoning.

2. Place the steaks directly over the flame and sear for 2 to 3 minutes on each side.

3. After the steaks have been seared on both sides, remove from heat, and brush both sides with oil. Reduce heat to medium and return the steaks to the grill and cook about 4-5 minutes on each side or to desired doneness.

4. Transfer the steaks to a platter or cutting board and let rest 5 minutes before slicing and serving.

5. For the cherry glaze: In a medium pot, add the butter and shallot and cook over medium heat for about 3 minutes or until the shallots begin to soften. Add the cherries and cook for about 5 minutes, stirring frequently.

6. Once the cherries begin to soften and release their juices, stir in the wine, balsamic vinegar, honey, and mustard.

7. Bring the mixture to a simmer and cook over medium low heat for about 10 minutes until the wine has reduced and the cherries are soft and bursting. Season, to taste, with salt and pepper.

8. Spoon the cherry glaze over the steak to serve.

*See Delivery Storage and Thawing for details.

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