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Perfect Backyard Porterhouse

Perfect Backyard Porterhouse


  • 4 (18-ounce) Certified Angus Beef ® porterhouse steaks*
  • 2 pounds baby new red potatoes, cut in 1-inch chunks
  • 1 fennel bulb, cored and thinly sliced
  • 1 shallot, peeled and minced
  • 5 tablespoons unsalted butter
  • 1/3 cup red wine
  • 1/2 pound asparagus, thick bottoms snapped off, stalks cut in half
  • 9 x 13-inch aluminum foil pan
  • Salt and pepper to taste

* Other cuts that you can use for this recipe: T-bone Steak, Ribeye Steak


  1. Place potatoes, fennel, shallot, butter, red wine, salt and pepper in foil pan. Seal tightly with aluminum foil and place on medium-high grill to steam, approximately 20 minutes.
  2. Add asparagus to vegetable tray; stir and continue to cook on medium heat 5 to 10 more minutes.
  3. Season steaks with salt and pepper. Grill to medium rare or desired doneness.
  4. Remove steaks and let rest for 5 minutes.
  5. Serve steak with vegetables and sauce from pan.

Serves 4.

Nutritional information: Calories: 1045 Fat: 50 g Saturated Fat: 24 g Cholesterol: 317 mg Carbohydrate: 38 g Dietary Fiber: 5 g Protein: 101 g Sodium: 352 mg Iron: 69% of Daily Value

Recipe and photo credit (used with permission): Certified Angus Beef® brand

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