Recipe courtesy of Jack McDavid

Porterhouse Steak with Hoisin Barbecue Sauce and Rosemary and Garlic Fingerling Potatoes

  • Total: 2 hr 5 min
  • Prep: 1 hr 55 min
  • Cook: 10 min
  • Yield: 4 servings
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1 tablespoon peanut oil

1/2 medium red onion, finely diced

2 cloves garlic, minced

6 plum tomatoes, coarsely diced

1/4 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons dark brown sugar

6 tablespoons hoisin sauce

2 tablespoons cider vinegar

2 tablespoons soy sauce

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon ancho chile powder

1 teaspoon pasilla chile powder

1 tablespoon Worcestershire

2 (2 1/2 pound) porterhouse steaks

Salt and freshly ground pepper, to taste

Rosemary and Garlic Fingerling Potatoes:

1/2 pound red potatoes B size, blanched

1/2 pound Yukon gold B size, blanched

1/2 pound purple potatoes B size, blanched

1/2 cup olive oil

2 tablespoons minced garlic

Salt and pepper

4 sturdy rosemary branches

1/3 cup lemon juice

1 teaspoon honey


  1. In a large saucepan, over medium high heat, place the oil, onions and garlic and heat them until browned. Add the tomatoes and cook for 15 minutes. Add the ketchup, mustard, sugar, hoisin sauce, vinegar, soy sauce, honey, cayenne, chile powders and Worcestershire sauce and cook 15 minutes. Puree the mixture in a food processor. Pour into a bowl and allow to cool at room temperature. This makes about 5 cups. Marinate the steaks in the hoisin barbecue sauce for 1 hour. Remove the steaks from the marinade and season with salt and pepper. Grill the steaks over a medium heat wood fire for about 5 minutes on each side while basting with the sauce.
  2. Rosemary and Garlic Fingerling Potatoes: Split potatoes in half and place in medium size bowl. Add 2 tablespoons oil and the garlic. Season with salt and pepper. Strip the leaves, except at the top, of the rosemary. Mince 1 tablespoon of rosemary leaves and add to the potatoes. Starting with the thicker part of the rosemary stem, skewer the potatoes. Alternate 1 red, 1Yukon gold and 1 purple potato, dividing the potatoes equally among the 4 rosemary branches. Grill the skewered potatoes over medium heat for 25 minutes until skins blister. Remove from heat. Mix lemon juice, remaining oil, honey, and salt and pepper to taste and pour over the potatoes while they are still hot.
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