Garlic & Herb Porterhouse Steaks with Red Wine Reduction

November 21, 2025 · by Timothy Dossantos

Thanksgiving doesn’t always have to mean turkey. These Premium Black Angus Porterhouse Steaks from Better Than a Bistro are rich, buttery, and perfect for a holiday gathering. Served with a velvety red wine reduction, they’ll make your table feel festive and indulgent.

Recipe Details

Total Time: 45 minutes
Serves: 4 people
Difficulty: Medium

Ingredients

2 Better Than a Bistro Porterhouse Steaks – Premium Black Angus (about 24 oz each)
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and coarse black pepper to taste

Red Wine Reduction

1 cup dry red wine
½ cup beef broth
1 tablespoon butter
1 teaspoon flour (optional, for thickness)

Instructions

Season the Steaks: Pat dry and season generously with salt and black pepper on both sides.
Sear: Heat a cast iron skillet over medium-high heat with olive oil. Add steaks and sear 3–4 minutes per side for medium-rare. Add butter, garlic, rosemary, and thyme; spoon melted butter over steaks as they cook.
Rest: Transfer to a plate and let rest for 5–7 minutes.
Make the Sauce: Deglaze the skillet with red wine and beef broth, scraping up any brown bits. Simmer 5–7 minutes, whisking in butter (and flour if thicker sauce desired).
Serve: Slice steaks off the bone and drizzle with red wine reduction.