Lemon and rosemary add deep flavor to this hearty steak. Learn how to grill a thick porterhouse steak to perfection with this easy, step-by-step recipe.
- 1 40-ounce Certified Angus Beef ® porterhouse
- 1 lemon
- 1 tablespoon chopped garlic 2-3 cloves
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon coarse kosher salt
- 2 large sprigs rosemary
- 1 tablespoon olive oil Try Caraluzzi's Extra Virgin Olive Oil
- 1/2 teaspoon high-quality sea salt Try Caraluzzi's Sea Salt
Zest and juice lemon, reserving zest for later. Combine the lemon juice, garlic, kosher salt and pepper. Coat porterhouse steak evenly, place in a large zipper-locking plastic bag with rosemary, pressing out all air or wrap tightly in plastic wrap; refrigerate overnight.
Preheat grill to warm (250°F).
Wrap porterhouse in foil, place in grill away from direct heat and cook slowly for 60-90 minutes, flipping once (internal temperature target should be 100F). Remove steak from grill and increase grill heat to high (450°F-500°F). Allow steak to rest 15 minutes in foil while grill is heating to higher temperature.
Remove steak from foil, pat dry, brush with olive oil and sear 2-3 minutes per side for medium rare (125°F-130°F). Transfer to a clean cutting board. Combine reserved lemon zest and sea salt.
Carve steak by running knife along the bone to remove both the strip and tenderloin. Slice each steak in 1/4 to 1/2-inch thick slices and serve on platter, garnished with lemon sea salt.
Photo and recipe courtesy of Certified Angus Beef.