A raw porterhouse steak on a plate with a stem of rosemary


By Murphy-Goode Winery

Reverse Sear Porterhouse Steak with Herb Roasted Potatoes, Broccolini, and Romanesco

Hey guys! It’s Gab from Artful Desperado. I’m back on the blog to share with you a mega-hearty post for Valentine’s Day. You know what they say, love starts from the stomach, and indeed we all know that’s very true.

For this post we’re going to make a Reverse Sear Porterhouse Steak with Herb Roasted Potatoes, Broccolini, and Romanesco.. Say that 3 times with a mouth full of wine (don’t try it).

I cooked this meal for one of my friends and boy, was she hooked! The meat comes out super tender and the potatoes and roasted veggies are the perfect companions. Obvi, we couldn’t left out the vino, so we paired it up with Murphy-Goode’s Red Blend. Now, I’m just gonna say this may be the best way for you to score a date on Valentine’s Day…score and score if ya know what I mean…but then again if you don’t, this is a feast fit for singles!


  • For the steak marinade
  • 1 sprig rosemary (picked and chopped)
  • 1 sprig thyme (picked and chopped)
  • 1 Tsp chopped fresh garlic
  • 1 Tsp chopped shallot
  • 1 Tsp Ground black pepper
  • 4 Tbsp Extra Virgin Olive Oil
  • ¼ cup Murphy-Goode Red Blend wine
  • 1 2.5lb Porterhouse steak

For the potatoes:

  • 6 medium fingerling potatoes
  • 1 small clove fresh garlic (shaved very thin)
  • Pinch Kosher salt
  • Pinch ground black pepper
  • 1 sprig fresh thyme chopped
  • 2 Tsp Extra Virgin olive oil

Ingredients for a Reverse Sear Porterhouse Steak with Herb Roasted Potatoes, Broccolini, and Romanesco

For the broccolini and romanesco:

  • 4 sundried tomato halves
  • ¼ cup boiling water
  • Pinch salt
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 1 Tbsp Extra Virgin olive oil
  • 1 Tsp sherry vinegar
  • 6 Romanesco Flowerettes
  • 6 Broccolini Flowerettes


  • Maldon sea salt or flaky sea salt
  • Fresh cracked black pepper

- Make sure to get a steak that’s at least 1 inch thick, less than that and it’ll be too thin. Keep in mind that the thickness of the steak will determine the cooking time, so I say stay on the safe side and have it a bit underdone (you can always cook it more) than extremely cooked.

- I made all the veggies first and focused all my attention on the steak at the end. Once everything’s done, quickly reheat the veggies in the oven and you’re good to go.


**Start by marinating the steak: combine all the ingredients in a bowl, then rub them on the steak and place the whole thing in a ziplog bag and refrigerate for at least 2 hours**

For potatoes:

  1. Preheat the oven at 225F
  2. Mix all the ingredients in a small bowl. Grab a big piece of tin foil and make a pouch, place your potatoes in there and pour the ingredients on top, massage a little and place in the oven. Roast for about 40 min. You can finish them in a super hot pan to make them extra crispy. When done, set aside.
  3. For the broccolini and romanesco:
  4. If your sundried tomatoes are dehydrated, dunk them in hot water for about 10 min, the proceed to chop them in strips. Place sundried tomatoes, broccolini, and romanesco florets in a bowl and mix with all other ingredients. Place on a baking sheet and place in the broiler of your oven for about 10 minutes OR use a super hot pan with oil and sautee them for 5 minutes (enough to brown them but not to get them wilted and gross).

Wine and veggies to pair with our Reverse Sear Porterhouse Steak recipe.

For the steak:

  1. Remove steak from the fridge and brush off any big chunks of the marinade (don’t wanna make it bitter). With the oven still at 225F, place the steak on a roasting pan with a rack.
  2. Place a temperature probe in the sirloin side of the steak without touching the bone. Roast until the internal temperature of the steak reaches 110f degrees. Remove the steak from the oven and allow it to rest for one hour.
  3. Now for the sear. Preheat your skillet on the stove top until it is super hot or starts to smoke.  Place the steak on the hot part of the skillet for1- 2 minutes and flip. Baste the sizzling side with the reserved marinade. Repeat this for 6-8 minutes or until desired temperature is achieved.

Reverse Sear Porterhouse Steak

I prefer medium rare, so I brought my temperature to 118f degrees. Allow steak to rest for 10 minutes before carving. To carve, simply remove each cut from the bone using a sharp knife. Cut the sirloin side in 1/4“ thick slices and return to the bone. Repeat this on the filet side.

A perfectly cooked medium-rear reverse sear porterhouse steak.

*Note* Keep a close eye on the steak in the oven as it can overcook without noticing. You can also simply sear it in the pan without baking it - though, the reverse sear makes it extra soft!

To assemble:

Place hot veggies and steak in a board. Season with flaky sea salt and cracked pepper (and even a bit of butter on top for extra yum points).

A romantic Valentine's Day recipe: Reverse Sear Porterhouse Steak with Herb Roasted Potatoes, Broccolini, and Romanesco

Make sure to have a glass of wine ready to go - oh and some crusty bread to soak up the juices doesn’t hurt either.

Enjoy and happy Valentine’s Day!

- Gabriel

READ MORE HERE for Gabriel’s complete experience making this recipe! Also a great place to find incredible desserts you don’t see everyday to top off your Valentine’s Dinner!

This reverse sear porterhouse steak is a meatlover's dream.