Porterhouse Steaks with Sun Dried Tomato Pesto

Elevate your steak night with these succulent Porterhouse Steaks with Sun-Dried Tomato Pesto, a recipe that combines bold, savory flavors with elegant simplicity. Perfectly seared porterhouse steaks, seasoned to perfection, are topped with a vibrant, homemade pesto made from sun-dried tomatoes, fresh basil, pine nuts, garlic, and Parmesan cheese. This effortless yet gourmet sauce adds layers of deep, tangy richness and a fresh, herbaceous kick to the hearty beef. Ready in just 25 minutes, this recipe is ideal for date nights or special occasions, serving up restaurant-quality flavor from the comfort of your kitchen. Serve with a glass of red wine and roasted vegetables for a luxurious, unforgettable meal. Keywords: porterhouse steaks, sun-dried tomato pesto recipe, steak topping ideas, homemade pesto, gourmet steak dinner.

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 pieces Porterhouse steaks
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 2 tablespoons Olive oil (for steaks)
• 1 cup Sun-dried tomatoes (in oil, drained)
• 2 pieces Garlic cloves
• 2 tablespoons Pine nuts
• 1 cup Parmesan cheese (grated)
• 1 cup Fresh basil leaves
• 1 cup Olive oil (for pesto)
• 2 teaspoons Lemon juice

Directions

Step 1

Remove the porterhouse steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking.

Step 2

Pat the steaks dry with paper towels, then season both sides generously with salt and black pepper.

Step 3

Heat a large cast-iron skillet or grill pan over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering.

Step 4

Sear the porterhouse steaks for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Step 5

Remove the steaks from the heat and transfer them to a plate. Cover loosely with foil and let rest for 5-10 minutes to retain juices.

Step 6

While the steaks are resting, make the sun-dried tomato pesto. In a food processor, combine the sun-dried tomatoes, garlic, pine nuts, Parmesan cheese, and basil leaves.

Step 7

Pulse the mixture until coarse, then slowly drizzle in 1 cup of olive oil while the processor is running. Blend until smooth.

Step 8

Add the lemon juice to the pesto and pulse a few more times. Taste and adjust seasoning if needed.

Step 9

Spoon the sun-dried tomato pesto over the rested porterhouse steaks and serve immediately.

Nutrition Facts

Serving size	(1196.5g)

Amount per serving	% Daily Value*
Calories	5077.5

Total Fat 450.4g	0%
Saturated Fat 115.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 470.5mg	0%
Sodium 8316.0mg	0%
Total Carbohydrate 67.4g	0%
Dietary Fiber 19.0g	0%
Total Sugars 34.8g
Protein 193.9g	0%

Vitamin D 28IU	0%
Calcium 2849.4mg	0%
Iron 20.6mg	0%
Potassium 5347.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.5%

Protein: 15.2%

Carbs: 5.3%