Porterhouse Steak with glazed brussels sprouts

Don't make that face.  Brussels sprouts are given this awful reputation because, well, the simple fact is that no one knows how to cook them.  At least I've never met anyone who can cook them properly who isn't a chef.  So I'm on a mission to stop that face.  The face that nearly everyone makes at the mention of brussels sprouts.  How?  By explaining how to make them so that they are delicious.  SO delicious that whenever I make them, I seriously consider giving up all other vegetables.

Here we go.

My very favorite way to prepare brussels sprouts requires that they accompany a steak.  Any kind of steak will do.  Note, though, that I say STEAK.  Not "filet".  There is a difference.  The "cute filet" is actually part of a proper steak, not a steak itself.  The reason it can't be just the filet is that, for this rendition of amazing brussels sprouts, you need the strip of fat that runs along the outside of all steaks.  The filet is on the inside of the Porterhouse, so it does not have that strip of fat.

Moving along.  Turn your oven on to about 350 degrees.  Get out a nice big skillet- the biggest you've got.  The bigger, the better.  Spray a little non-stick cooking spray in there and turn on the heat.  While the pan is getting hot, rub salt and pepper all over the steak.  I like to use fresh-cracked pepper and crushed sea-salt.  Make sure to get the sides, too, not just the top and bottom.  Now, using either your fingers or a pair of tongs, hold the steak so that the fat strip is the only thing in the pan.  Hold it there for a good two minutes.  Most of the fat will render off into the pan.  Now sear each side of the steak until it is brown.  It should take about 30 seconds to a minute, depending on how big and how hot the pan is.  Now turn off the heat, put the steak in a baking dish, and pop it in the oven.

On to the featured item.  Turn the heat on again, but to low.  Using a dry white wine (if you're like me, you've already been sipping on some, knowing that the recipe requires it,) deglaze the pan.  For the deglazing itself, use about a half a cup.  You can add more white wine later if you need to.  This beautiful base is what you're going to cook your sprouts in.  Leave the heat on low while you prepare them.  Cut each sprout's "butt" off- the little protrusion at the bottom.  Then cut each one in half.  Disgard any leaves that fall off.  Place all of the sprouts in the pan so that the inside half is face down.  They will look like a bunch of little hills.  If you have more sprouts, just put them on top for now.  Turn the heat up to medium.


Mince some fresh garlic and thinly slice some red onion.  It doesn't matter how much- it's a taste thing.  If you like a lot of onion, add a lot of onion.  If you don't like onion at all, don't add any.  Same goes with the garlic.  Add them to the pan.


If you had too many sprouts to fit them all on the bottom, then start cycling some of the top sprouts so that they're on the bottom.  Do this often enough so that all of them get fairly equal time on the bottom.  If your liquid runs out, add a little more wine, but it should not cover the bottom layer- just enough so that it is about a half inch in the pan.  When it runs out again, do not add more- instead, add a drizzle of olive oil over the sprouts.  They'll start to hiss.  Toss the sprouts around in the oil so that they all get coated and get a little time at the bottom of the pan.  They'll start to get dark brown in places- that's okay.  Once all of them are al dente, remove from heat.


Check your steak.  In my experience, the brussels sprouts take just about the right amount of time for the steak to be perfectly cooked.  But you should check on it periodically just to be safe.  Poke it.  Yes.  Poke it.  There is NO other way to tell if a steak is perfectly done.  It's all about the poke.  It takes practice, but it's worth it.  Get acquainted with your protein.  Get to know what it feels like at different stages of doneness.  When it's rare, it gives a lot and feels kind of like the flesh at the base of your thumb when your hand is relaxed.  When it's medium rare (which is how beef should be eaten,) it will feel like that same flesh when your thumb is extended as far away from your index finger as you can get it.  When it's well done, it will feel like that flesh when you press your thumb into your other fingers and push (so that the muscle is flexed.)  But those are just approximations.  Like I said, it takes practice.  If it feels right, or a little less done than you'd like it, take it out.  Let it rest for 5-10 minutes.  Then serve with the brussels sprouts.  Sprinkle a little parsely and shaved parmesan over the plate.


I usually split steaks into two servings because, although delicious, a big ole' steak is really REALLY not good for you.  Especially if you eat red meat at other times during the week.

Anyway, hopefully you'll begin to enjoy brussels sprouts as much as I do.  They're incredibly nutritious and can really stand out on a plate- even overshadowing your protein- if made properly.


Love and yummy!