- 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
- Preheat the oven to 500°F.
- 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.
- 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.
- Meanwhile, pat the steak dry with paper towel and season with chili powder, flake salt, and pepper.
- 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.
- Transfer the steak to the oven and cook for another 10-14 minutes for medium rare, depending on the thickness of your steak.
- 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.
We suggest our Legacy Red Blend as the perfect pair for our Chile-Rubbed Porterhouse Steak with Lemon-Roasted Potatoes recipe. This red blend has a rich, velvety texture that balances the chile rub and citrus potatoes for a delicious pairing. If you’re looking for alternatives to our Legacy Red Blend, we suggest the below varietals to serve with our Chile-Rubbed Porterhouse recipe:
- Cabernet Sauvignon
- Reserve Bourbon Barrel Aged Cabernet Sauvignon
- Reserve North Coast Cabernet Sauvignon
- Reserve Paso Robles Cabernet Sauvignon
Looking to try other food pairings with our Legacy Red Blend? We suggest pairing this wine with BBQ ribs, leg of lamb, or grilled skirt steak.More Details