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.
Ingredients
Scale
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
Instructions
- Remove the steak from refrigeration and let it equilibrate to ambient temperature for approximately 60 minutes, which ensures even cooking and enhanced tenderness.
- 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.
- Massage the meat surface with of extra virgin olive oil, then generously distribute of kosher salt across both exterior surfaces.
- 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.
- 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.
- 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.
- 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