The Project: Rosemary-crusted porterhouse steaks with red wine sauce


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Each Friday, we select a recipe from the L.A. Times Test Kitchen’s archives that’s perfect for weekend cooking -- when you have a little more time.

This weekend, it’s all about dear old dad. So we chose a menu that would be welcome at the dinner table this Father’s Day: Rosemary-crusted porterhouse steaks with red wine sauce. You need to season the steaks and let them come to room temperature before cooking, and the sauce takes about 30 minutes to pull together, so plan accordingly. For sides, you could go with roasted red potatoes or grilled summer vegetables with brown-butter vinaigrette, which also take about 30 minutes.


We’ll leave it up to you to decide whether this ultra-rich meal should be topped off with something light for dessert, such as fruit, or a creamy, dreamy cheesecake.

Happy Father’s Day!

-- Rene Lynch
Twitter / renelynch


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