- 2 tablespoons freshly ground black pepper
- 4 shallots, sliced (about 1/2 cup)
- 2 sprig rosemary, leaves stripped from stem
- 2 teaspoons soy sauce
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
- 2 porterhouse steak, about 32 oz. (2 inches thick)
- 2 tablespoons coarse salt
ingredients
directions
1. In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture. Set aside and prepare the grill. |
2. When the fire is medium hot (you'll be able to hold your hand just above the grate for 2 seconds), scrape off the shallots and rosemary and drain any liquid. Rub both sides of the steak with salt. Grill the steak on one side for 8 to 10 min., keeping the smaller tenderloin section over a less intense heat. If there are flare-ups, move the steak to another part of the grill. Turn the steak and grill for another 6 to 8 min. It should be rare to medium rare at this point. |
3. Transfer the steak to a clean wooden carving platter and let it rest for 3 to 4 min. so the meat relaxes and the juices redistribute. Serve it whole or else carve it, slice it, and reassemble it, saving the juices. Serve with Ancho Chile Harissa, if you like. |
Notes
 Unlike a lot of chefs who fan out the porterhouse after carving, I prefer a more organic approach. I cut out the bone, slice the sirloin and tenderloin, and then reassemble the steak on the plate in its original form. If there's a tail of meat on the porterhouse, fold it to one side and secure with a skewer before grilling. |
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Grilled Porterhouse Steak with Ancho Chile Harisa. To import, drag image to your MacGourmet recipe box.