Caraluzzi's Recipes

Perfect Backyard Porterhouse

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