Tuscan Porterhouse with Rosemary-Balsamic Steak Sauce and Seared Radicchio #SundaySupper

Tuscan Porterhouse with Balsamic Rosemary Steak Sauce and Seared Radicchio

Ah, Italy. That romantic, boot-shaped European country known for a seemingly unfixable corrupt government, the inability to mass produce a decent car, and some of the most beautiful, delicious, well-crafted food in the entire world. Yep, it’s Sunday Supper, and our theme this week is Italian Feast!

Tuscan Porterhouse with Balsamic Rosemary Steak Sauce and Seared Radicchio

Though I’ve only been to Italy once, back in college when my foodie palate was … unsophisticated, to say the least … I have absolutely adored and relished getting to know real-deal Italian cuisine the past ten or so years. Italian food is all-around wonderfully superlative: it’s regionally diverse, skillfully crafted, maturely restrained, honest, and incredibly romantic.

Tuscan Porterhouse with Balsamic Rosemary Steak Sauce and Seared Radicchio

I had a difficult time deciding what to share for today’s post. Gelato, the best frozen treat ever? One of the many classic and delicious pasta dishes? A pizza from Naples? I went around and around in my head before deciding that a Tuscan porterhouse, also known as bistecca alla fiorentia, was my calling for today.

seared radicchio with gorgonzola

What a stunning meal. Thick juicy steak, doused in a sharp, tangy, earthy homemade steak sauce, and some of the best radicchio I’ve yet tasted as a side dish. So, we all know that radicchio is BITTER. It’s almost too much for me, but I found that searing it in the meat drippings then tossing with a lovely gorgonzola really tamed the almost-too-bitter part. So delicious and perfect. Enjoy!

Tuscan Porterhouse with Balsamic Rosemary Steak Sauce and Seared Radicchio

And do not forget to check out all the Italian Feast recipes from my Sunday Supper crew!

Source: adapted from Bobby Flay’s Barbecue Addiction by Bobby Flay

Ingredients:
2 tbs olive oil, plus more for drizzling
2 garlic cloves, peeled and smashed
1 large sprig of fresh rosemary
1 (16 oz.) porterhouse steak, about 1 ½ inches thick
Kosher salt and black pepper
1 small to medium head of radicchio, outer leaves peeled, quartered, cored, and thickly sliced lengthwise
2-4 oz. crumbled gorgonzola

STEAK SAUCE:
1 cup balsamic vinegar
2 garlic cloves, smashed
2 fresh rosemary sprigs
6 tbs low-sugar ketchup
1 tbs prepared horseradish
1 tbs honey
3 tsp Worcestershire sauce
½ tbs olive oil
1 tbs red wine vinegar
Kosher salt and black pepper to taste

Directions:
Marinate the steak: whisk together 2 tbs olive oil, smashed garlic, and rosemary in a small baking dish just large enough to hold the steak. Add the steak and turn to coat. Cover and refrigerate at least 1 hour and up to 12 hours. Bring the steak to room temperature before cooking.
Preheat your oven to 375 F. Remove the steak from the marinade and brush off any pieces of garlic or rosemary. Season the steak generously with kosher salt and black pepper. Preheat a cast iron skillet over very high heat. Add a drizzle of olive oil. Once it is very hot, add the steak to sear. Don’t touch it and let it sear very nicely on one side, then flip and let it sear on the other side. Insert a meat thermometer into the center of the meat, then transfer the skillet to the oven. Cook to your desired doneness. Remove from the oven and transfer the steak to a cutting board. Tent with foil and let rest for 5 minutes.
While the steak is in the oven, make the STEAK SAUCE: add the balsamic vinegar, garlic, and rosemary to a small saucepan. Boil over high heat until reduced by half. Let the mixture cool a bit, then add the remaining steak sauce ingredients. Whisk to combine. Taste for seasoning and adjust as needed. Let the steak sauce cool to room temperature before using, for best results.
Once the steaks are out of the oven and resting, place that same cast iron skillet over medium heat. Do not wipe it out. Add the radicchio and toss it around with tongs to sear and wilt it. Once it has wilted to your desired preference, add the gorgonzola and let it slightly melt, for about 1 minute. Taste the radicchio and see if it needs any salt; season accordingly to taste.
Slice the steak and serve with the steak sauce drizzled over and the radicchio on the side.

Appetizers:

Mains:

Dessert:

Beverages:

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

32 responses to “Tuscan Porterhouse with Rosemary-Balsamic Steak Sauce and Seared Radicchio #SundaySupper

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  13. Can I come over for dinner? This meal is absolute perfection!

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  15. My husband will love this one

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  17. Oh that porterhouse looks amazing!

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  19. That porterhouse looks so juicy! And I love the way you cooked radicchio to accompany it!

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  22. I am LOVING that seared radicchio!!

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  24. Wow! This looks tremendous! I love the radicchio and the steak sauce-turned italian! I would tot. make this tomorrow!

  25. A good steak is the best Sunday dinner! Simple and delicious like all good Italian food. This is my first time participating in Sunday Supper and I’m loving all the fantastic recipes!!

  26. I’ll have to prepare your steak sauce recipe because I’ve never attempted one. Thanks for the idea!

  27. I love garlic and rosemary with beef this sounds so good

  28. The perfect tuscan meal!!!

  29. I’m seriously drooling over this steak. So good!

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