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Porterhouse steaks with butter-braised Brussels sprouts

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For a dinner the whole family will enjoy, try these Porterhouse steaks with butter-braised Brussels sprouts. Ready in 30 minutes, it's quick to make and full of rich delicious flavour.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Porterhouse steaks with butter-braised Brussels sprouts


  • 2 Coles Graze Grass Fed Beef Porterhouse Steaks (about 300g each)
  • 1½ tbs olive oil
  • ¾ cup (185ml) dry red wine
  • ½ cup (125ml) beef stock
  • 90g cold butter, chopped, divided
  • 600g Brussels sprouts, halved, outer leaves removed
  • Coles Finest by Laurent Multigrain Sourdough Boule, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Season steaks generously with salt and black pepper. Heat a large frying pan over high heat. Add oil, then add steaks and cook for 3 mins each side or until browned on both sides and internal temperature is 50°C for medium-rare doneness. Transfer steaks to carving board to rest.
  2. Step 2

    Return pan to medium-high heat. Add wine and simmer for 2 mins or until reduced by half. Add stock and bring to a simmer. Cook for 4 mins or until reduced by half. Remove pan from heat and whisk in 30g of the butter, a few cubes at a time, to blend. Season sauce with salt and pepper.
  3. Step 3

    Meanwhile, in another large frying pan over medium heat, add Brussels sprouts, remaining 60g butter and 1/4 cup (60ml) water. Bring to a simmer. Cover and cook, stirring occasionally, for 5 mins or until water has evaporated and Brussels sprouts are crisp-tender. Uncover and cook, tossing occasionally, for 5 mins or until golden brown and tender. Season with salt and pepper.

  4. Step 4

    Divide Brussels sprouts among 4 plates. Slice steaks against the grain and place alongside Brussels sprouts. Drizzle with pan sauce and serve with the bread.

Recipe tip

Make-Ahead: Brussels sprouts can be halved and trimmed up to 1 day ahead, covered and refrigerated.