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Perfect Backyard Porterhouse

This recipe makes for easy clean up since the potatoes and veggies are cooked on the grill next to the steak.
Prep Time 10 mins
Cook Time 30 mins
Resting Time 5 mins
Total Time 40 mins
Course Main Course
Servings 4


  • 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 x13-inch aluminum foil pan
  • Salt and pepper to taste try Caraluzzi’s 5-Pepper Blend and Caraluzzi’s Sea Salt


  • 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.
  • Add asparagus to vegetable tray; stir and continue to cook on medium heat 5 to 10 more minutes. Season steaks with salt and pepper. Grill to medium rare or desired doneness. Remove steaks and let rest for 5 minutes.
  • Serve steak with vegetables and sauce from pan.


Recipe and photo courtesy of Certified Angus Beef.