Grilled Dry Aged Porterhouse with Bearnaise

By: The Local Palate
Grilled Dry Aged Porterhouse w/ Bearnaise

Chef Joe Cash of Scoundrel in Greenville, South Carolina shares this sumptuous recipe for a grilled dry aged porterhouse steak with bearnaise sauce. Chef Cash recommends making the tarragon reduction the day before and storing overnight in the refrigerator so that all of the ingredients are ready to make the Bernaise sauce while the steak rests. Meanwhile, make the bearnaise sauce as close to serving time as possible. Chef Cash suggests doing this while the steak is resting. If the final bearnaise sauce has any clumps, you can pass through a small sieve or give it a quick blitz with an immersion blender.

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Serves 4

    For the Tarragon Reduction
  • ½ cup dry white wine
  • ¼ cup champagne vinegar
  • 2 large shallots, sliced
  • 8 sprigs tarragon
  • 1 tablespoon whole black peppercorns
  • 1 clove garlic, crushed
  • For the Grilled Porterhouse
  • 1 porterhouse steak, about 2 pounds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons French’s Mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon pepper
  • Salt, to taste
  • 2 tablespoons unsalted butter
  • For the Bearnaise Sauce
  • 4 egg yolks
  • 4 tablespoons tarragon. reduction
  • 2 tablespoons heavy cream
  • ½ pound salted butter, melted
  • Salt to taste

Make the Tarragon Reduction

  1. Place all ingredients into a small sauce pot, simmer over medium heat until the liquid reduces to a ¼ cup.
  2. Strain into a metal bowl through a fine mesh strainer, making sure to press on the ingredients in the strainer to release all excess liquid (tons of flavor is left behind in the liquid clinging to the leaves and shallots and you want to press as much of that out as possible). Discard solids and chill the reserved liquid.

Make the Grilled Porterhouse

  1. Rub steak with extra virgin olive oil and mustard until completely covered (but it shouldn’t be a super thick layer). Season evenly with garlic powder, black pepper, and salt and let sit, uncovered, for about 10 minutes to let the spices soak in the oil.
  2. Heat a grill to high heat. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
  3. Place on the hottest part of the grill. Cook until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.) *Cooking times may vary depending on the thickness of the steak.
  4. Transfer steak to a cutting board, top with the butter and allow to rest uncovered, for 5-10 minutes. Slice steak and serve with Bearnaise sauce on the side.

Make the Bearnaise Sauce

  1. In a small heavy bottomed saucepan add the egg yolks, tarragon reduction, and salt (if you have a curved splayed pan, this is your time to use it because it makes getting your whisk into the corners of the pot so much easier). Over medium low heat, whisk constantly until the mixture begins to have a pudding-like consistency, making sure to whisk in the corners of the pot (be very careful that you don’t stop whisking and also move the pan around if you notice any hot spots. You want to gently cook the egg, not scramble it). As soon as it has reached a nice thick consistency, turn off the heat, remove from the stove, and whisk in the cream (this helps bring down the temp and stops the cooking).
  2. Slowly whisk in the melted butter, adjust for seasonings with more salt or more tarragon reduction and you are done. Keep in a warm place until you are ready to serve the steak.


  • Recipe by
    Joe Cash of Scoundrel in Greenville, South Carolina
  • Contributing City

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