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Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus


Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus Recipe

Ingredients:
  • 1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)
  • 2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 3 tablespoons unsalted butter, cut into tablespoon pieces, divided
  • 3 garlic cloves, crushed
  • 2 (4-inch) sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
  • 1 cup low-sodium chicken broth
  • ovenproof 12-inch heavy skillet
Directions:
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