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

Porterhouse 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


Oh Daddy! 10 Father's Day recipes from the L.A. Times Test Kitchen

Breakfast duty? It's all in a day's work for this dad

Photo: Tim Turner Weber / Sunset Books


Comments () | Archives (2)

The comments to this entry are closed.

Why is that @ Posted by: Natalie? This menu is so tired, spoiled and old the offerings are long rotting and smelling up the fridge.

Must stop reading this blog on an empty stomach.


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Daily Dish is written by Times staff writers.