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Chile-Rubbed Porterhouse Steak with Lemon-Roasted Potatoes Recipe

Porterhouse Steak with Potatoes Recipe

“I can’t resist a twist on a classic ‘meat and potatoes’ recipe. This is my modern take to a classic combo that’s quickly becoming a Carr family favorite.” – Joseph Carr, Founder, Josh Cellars

Our updated version of a ‘meat and potatoes’ is flavor packed with a chili rub and a surprising hit of citrus on the starch. Its versatile seasoning can be used on most big cuts of red meat if you prefer a ribeye or strip steak instead. The result is a delicious combo that pairs beautifully with our Legacy Red Blend’s rich velvety texture and fruity flavors.


  • 1 pound Yukon gold potatoes, scrubbed
  • 2 tablespoons olive oil, plus 1 teaspoon
  • 2 tablespoons lemon juice
  • 1 teaspoons fine sea salt
  • 2 tablespoons fresh rosemary, chopped
  • 1 pound porterhouse steak, 2 inches thick
  • 1 teaspoon chili powder
  • 1 teaspoon flake salt (like Maldon)
  • 1 teaspoon black pepper


  1. Preheat the oven to 500°F.
  2. Cut potatoes into wedges and combine 2 tablespoons of the oil in a small bowl with lemon juice, sea salt, and rosemary. Transfer the potatoes to a large baking sheet and toss well with the oil mixture.
  3. Roast the potatoes for about 30 minutes, or until golden and tender. Remove from the oven and cover with foil to keep warm. Reduce oven temperature to 350°F.
  4. Meanwhile, pat the steak dry with paper towel and season with chili powder, flake salt, and pepper.
  5. Heat a cast iron skillet over high heat and add remaining oil. When the oil shimmers, sear the steak on both sides until nicely colored, about 2 minutes each side.
  6. Transfer the steak to the oven and cook for another 10-14 minutes for medium rare, depending on the thickness of your steak.
  7. Let the meat rest for a few minutes and return the potatoes to the oven to rewarm if needed. Serve with steak with the potatoes.