Ina Garten’s Grilled Porterhouse Steak Recipe with a Rosemary Kick

Porterhouse steak represents the pinnacle of carnivorous culinary indulgence, offering a magnificent cut that combines two distinct muscle sections in one elegant presentation.

Each porterhouse delivers an unparalleled combination of tenderness and rich, meaty characteristics that elevate dinner from ordinary to exceptional.

Home cooks can easily master techniques that highlight its natural deliciousness through careful seasoning and precise cooking methods.

The remarkable cut promises a dining adventure that satisfies even the most discerning meat enthusiasts.

Concluding Ina’s Grilled Steak Guide

Culinary maestro Ina Garten’s porterhouse steak recipe elevates grilling to an art form.

Rosemary and fennel dance across tender meat, creating symphonic flavor profiles.

Charcoal grilling transforms simple ingredients into gourmet masterpieces that awaken sophisticated palates.

Complex herb-infused olive oil provides depth and nuance beyond traditional seasoning techniques.

Precise temperature control ensures perfect meat doneness without compromising texture or juiciness.

Savor this extraordinary dish, share its delicious secrets with friends, spark conversation about grilling excellence, and inspire fellow cooking enthusiasts to explore Garten’s magnificent recipe magic.

Why the Porterhouse Steak Grabs Attention

• Elevate Flavor with Aromatic Herbs: The rosemary and fennel-infused olive oil creates a luxurious, restaurant-quality taste that transforms an ordinary steak into a gourmet experience. Herbs add depth and complexity, making each bite burst with Mediterranean-inspired flavors.
• Master Precision Grilling Technique: Ina Garten's method of creating hot and cool grill zones ensures perfect doneness and a beautiful sear. This technique allows for precise temperature control, delivering a steak that's crispy on the outside and perfectly tender on the inside.
• Quick and Simple Gourmet Meal: With just 30 minutes of total preparation and cooking time, this recipe proves that impressive meals don't require complicated techniques. Home cooks can easily recreate a steakhouse-quality dish right in their backyard, impressing family and friends with minimal effort.

What You’ll Need for Steak with Rosemary & Fennel

• Porterhouse Steak: Tender, high-quality cut combining strip and tenderloin, perfect for grilling with rich beef flavor.

• Salt, Black Pepper: Essential for enhancing meat's natural taste and creating flavorful crust.

• Olive Oil: Helps with seasoning, prevents sticking, and adds subtle flavor to the steak.
• Garlic, Rosemary, Fennel: Aromatic herbs that infuse depth and Mediterranean-inspired complexity to the meat.

Grill the Porterhouse Like a Pro

Step 1: Bring Steak To Room Temperature

Remove steak from refrigerator and let it sit on the counter for about one hour before cooking to ensure even grilling.

Step 2: Create Grill Setup

Prepare charcoal grill by arranging coals on one side to create a hot zone and a cooler zone for precise temperature control.

Step 3: Prepare Herb-Infused Oil

• Olive oil
• Garlic
• Fresh rosemary
• Fennel seeds
• Salt
• Black pepper

Heat olive oil with garlic in a small saucepan over medium-low heat until it starts to sizzle. Remove from heat and add herbs and seasonings.

Step 4: Season Steak

Gently brush steak with olive oil and generously sprinkle salt and pepper on both sides.

Step 5: Sear The Steak

Place steak directly over hot coals and sear for 2 minutes on each side to develop a delicious golden-brown crust.

Step 6: Indirect Grilling

• Rare: 115-120°F
• Medium-rare: 125°F

Step 7: Finish With Herb Oil

Brush steak with prepared herb-infused oil on both sides, coating evenly.

Step 8: Rest And Serve

Cover steak with aluminum foil and let rest for 10 minutes. Slice against the grain and serve immediately while warm.

Expert Tips for Juicy Porterhouse

• Pick Prime Porterhouse: Select a high-quality, dry-aged porterhouse steak at least 2 inches thick for maximum tenderness and rich beef flavor.
• Master Room Temperature Technique: Allow the steak to sit at room temperature for one hour before grilling, helping salt penetrate deeply and ensuring even cooking throughout.
• Create Perfect Grill Zones: Set up your grill with a hot and cool side to achieve beautiful sear marks while maintaining precise internal temperature control.
• Infuse Herbs Gently: Warm rosemary and garlic in oil at low heat to extract delicate flavors without burning, protecting the herb's subtle aromatics.
• Let Meat Relax Perfectly: After grilling, tent the steak with foil for 10 minutes, letting muscle fibers redistribute juices for a succulent, mouthwatering result.

Store the Steak Without Losing Flavor

• Store Whole: Protect the steak's flavor and texture by keeping it in its original vacuum-sealed package or wrapping tightly with butcher paper. Refrigerate immediately after cooking, which prevents bacterial growth and maintains optimal quality for maximum 2-3 days.
• Slice Strategic: Cut leftover steak into thin strips before storing, allowing faster cooling and more versatile reheating options. Arrange slices in a single layer inside an airtight glass container, separating each piece with parchment paper to prevent sticking and preserve individual slice integrity.
• Freeze Smart: Seal steak in heavy-duty freezer bags, removing excess air to prevent freezer burn. Label bags with date and contents, ensuring maximum storage time of 2-3 months. Place bags flat in freezer for uniform freezing and easier future thawing.

Different Flavors for Porterhouse Lovers

• Mediterranean Marvel: Swap rosemary and fennel with oregano and thyme for a Greek-inspired herb blend, adding crumbled feta cheese on top after grilling.
• Smoky Southwest Style: Replace herb oil with a chipotle and cumin marinade, garnishing the steak with fresh cilantro and a squeeze of lime for bold southwestern flavors.
• Asian Fusion Approach: Create a soy-ginger glaze instead of herb oil, sprinkling toasted sesame seeds and green onions over the sliced steak for an umami-rich experience.
• Spicy Cajun Kick: Coat the steak with a homemade Cajun spice rub before grilling, serving with a drizzle of cayenne-infused olive oil to enhance the heat and complexity of the dish.

Ina Garten Grilled Porterhouse Steak With Rosemary & Fennel Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 2 1x

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Description

Ina Garten’s grilled porterhouse steak celebrates robust Mediterranean flavors with rosemary and fennel. Expertly seasoned and perfectly charred, this classic American steakhouse masterpiece promises a luxurious dining experience that transports palates straight to culinary excellence.

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Ingredients

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Main Protein:

• 1 (2-inch-thick) dry-aged porterhouse steak (2 to 2¼ pounds)

Herbs and Spices:

• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon minced fresh rosemary
• 2 teaspoons ground fennel

Seasoning and Oil:

• Good olive oil
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Remove the steak from refrigeration and let it equilibrate to ambient temperature for approximately 60 minutes, which ensures even cooking and enhanced tenderness.
2. Configure a charcoal grill by strategically positioning all combustion materials to one side, establishing distinct temperature zones: an intense heat region and a moderate temperature area.
3. Massage the meat surface with of extra virgin olive oil, then generously distribute of kosher salt across both exterior surfaces.
4. Position the steak directly above the scorching coals, allowing uninterrupted contact for precisely 2 minutes, creating a robust caramelized exterior. Rotate and repeat the searing process on the alternate side.
5. Relocate the steak to the cooler grill quadrant, securing the lid while maintaining open ventilation. Maintain consistent heat for 10-12 minutes until the internal temperature reaches 115-120°F (46-49°C) for rare or 125°F (52°C) for medium-rare.
6. Construct an aromatic herb-infused oil by gently warming ¼ cup (60 milliliters) of olive oil with minced garlic over moderate heat until subtle sizzling occurs, approximately 15-30 seconds. Immediately remove from thermal source and incorporate rosemary, fennel seeds, salt (5 grams), and ½ teaspoon (2.5 grams) freshly cracked black pepper.
7. Lavishly brush half of the herb-infused oil onto one steak surface, flip, and repeat with remaining oil. Tent loosely with aluminum foil and allow a 10-minute resting period to redistribute internal moisture. Slice against the grain and serve immediately while maintaining optimal temperature.

Notes

• Master your grilling technique by selecting a thick, dry-aged porterhouse that promises rich, intense flavor and incredible tenderness.
• Generously salt the steak an hour before cooking, allowing the seasoning to penetrate deeply and ensure a juicy, flavorful result when grilled.
• Create a strategic two-zone grill setup with hot and cool areas, enabling perfect searing and controlled cooking for an evenly prepared steak.
• Infuse herb oil with gentle heat, carefully warming garlic and herbs to release their aromatic essence without burning or losing delicate flavors.
• Let the grilled steak rest under foil for 10 minutes, giving the meat time to redistribute juices and guarantee a mouthwatering, succulent slice.

• Prep Time: 55 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 85g
• Calories: 224
• Sugar: 0g
• Sodium: 54mg
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 22g
• Cholesterol: 67mg