Rustic Outdoor Magic: Ina Garten’s Grilled Porterhouse Recipe

Sizzling summer nights call for a mouthwatering Ina Garten grilled porterhouse steak with rosemary & fennel that promises to tantalize every taste bud.

This classic cut of beef becomes a masterpiece when kissed by flames and seasoned with aromatic herbs.

The robust flavors of rosemary and fennel dance perfectly with the rich, tender meat.

Each slice promises a symphony of bold, rustic tastes that transport you straight to a gourmet kitchen.

Succulent and perfectly charred, this steak delivers an unforgettable dining experience.

Grab your grill and get ready to elevate your cooking game with this irresistible recipe that turns an ordinary meal into a celebration of flavor.

Grill Gear for Ina Garten’s Steak with Fennel & Rosemary

• Charcoal Grill: Essential for creating two-zone heat and imparting smoky flavor.
• Tongs: Perfect for safely flipping and moving the steak without piercing the meat.
• Small Saucepan: Ideal for gently heating olive oil and herbs.
• Meat Thermometer: Crucial for checking precise internal temperature of the steak.
• Cutting Board: Needed for slicing the steak after resting.
• Sharp Knife: Required for cleanly cutting the porterhouse steak.
• Basting Brush: Helpful for evenly applying herb oil to the steak.
• Aluminum Foil: Used to tent and rest the steak after grilling.

How to Make Ina Garten’s Grilled Porterhouse Steak

Grill Master’s Dream Porterhouse

• Steak Preparation Temperature adjustment to room climate allows natural meat tenderness and even cooking.
• Charcoal Landscape Creating temperature zones on grill enables perfect searing and controlled cooking technique.
• Flavor Foundation Generously coat steak surface with olive oil and robust seasoning for maximum taste profile.
• Sizzling Performance Quick intense heat contact develops gorgeous exterior caramelization and deep flavor layers.
• Temperature Control Gentle indirect heat completes internal cooking while maintaining perfect meat moisture and tenderness.
• Aromatic Enhancement Infusing olive oil with garlic and herb elements creates sophisticated flavor complexity.
• Elegant Presentation Resting meat allows internal juices to redistribute, ensuring succulent and tender dining experience.

Flavor Tips for Ina Garten’s Steak Dinner

• Master the perfect porterhouse with these insider tips and creative twists.
• Choose a thick-cut, well-marbled porterhouse from a trusted butcher for maximum flavor and tenderness.
• Use a reliable meat thermometer to nail the precise doneness, preventing overcooking and ensuring a juicy, succulent result.
• Transform the leftover herb-infused oil into a delicious drizzle for roasted vegetables or crusty bread, maximizing your culinary creativity.
• Experiment with alternative herb combinations like thyme and sage, or swap rosemary and fennel with smoky paprika and dried oregano for a global taste adventure.

How to Plate Ina Garten’s Porterhouse Like a Pro

• Pair with Robust Sides: Create a hearty plate by serving the grilled porterhouse alongside roasted garlic potatoes or grilled seasonal vegetables like asparagus and bell peppers.
• Elevate Wine Pairing: Match this rich steak with a bold red wine such as Cabernet Sauvignon or Syrah, which complement the herb-infused flavors and enhance the meat's smoky grilled profile.
• Garnish for Extra Flair: Sprinkle fresh chopped herbs like parsley or additional rosemary over the sliced steak to add brightness, color, and an aromatic touch that elevates the overall presentation.
• Create a Complete Meal: Add a simple mixed green salad with a light vinaigrette or crusty artisan bread to round out the dining experience and provide complementary textures and flavors.

Keep It Juicy: Storing Ina Garten’s Grilled Steak

• Quick Chill Strategy: Refrigerate leftover grilled porterhouse steak within two hours of cooking to maintain optimal food safety and prevent bacterial growth.
• Wrap and Store Smart: Tightly wrap sliced or whole steak in aluminum foil or airtight containers, ensuring minimal air exposure to preserve moisture and prevent freezer burn.
• Refrigeration Timeframe: Consume refrigerated steak within 3-4 days for best quality, checking for any unusual odors or discoloration before reheating.
• Reheat with Care: Warm leftover steak gently using low oven temperature (275°F) or brief microwave intervals to prevent toughening and retain original juicy texture.

Quick Recipe Overview

Prep Time: 55 minutes

Cook Time: 15 minutes

Total Time: 1 hour 10 minutes

Calories: 800 kcal

Servings: 2

Ingredients for Ina Garten’s Porterhouse Steak with Herbs

• Porterhouse Steak: Prime cut showcasing tenderloin and strip steak, perfect for grilling with rich marbling and intense beef flavor. Choose thick-cut, well-marbled steak from grass-fed or prime-grade beef for best results.

• Olive Oil, Garlic: Provides smooth, rich base for herb infusion and helps create beautiful caramelized crust. Select extra virgin olive oil for robust flavor and fresh garlic cloves for maximum aromatic punch.
• Salt, Black Pepper: Fundamental seasoning that amplifies meat's natural taste and creates delectable exterior. Use kosher or sea salt for better texture and freshly ground black pepper for vibrant spiciness.

• Rosemary, Fennel: Delivers complex herbal notes with woodsy and slightly sweet undertones. Pick fresh rosemary sprigs with bright green leaves and fennel fronds with vibrant, feathery appearance for maximum fragrance.

Succulent Ina Garten Grilled Porterhouse Steak With Rosemary & Fennel Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

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

Print Recipe

Pin Recipe

Description

Ina Garten’s grilled porterhouse steak with rosemary and fennel delivers robust Mediterranean flavors. Grill masters and home cooks can savor this classic recipe’s simple elegance and rich herbal notes.

---

Ingredients

Scale 1x2x3x

• 1 (2-inch-thick) dry-aged porterhouse steak (2 to 2¼ pounds)
• 2 tsp minced garlic (2 cloves)
• 1 tbsp minced fresh rosemary
• 2 tsp ground fennel
• good olive oil
• kosher salt
• freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Temperature Equilibration: Allow porterhouse steak to rest at room temperature for one hour, promoting uniform cooking and maximizing meat tenderness.
2. Grill Preparation: Arrange charcoal to create dual temperature zones with an intense heat region and a moderate temperature area, enabling strategic cooking techniques.
3. Initial Seasoning: Thoroughly coat steak’s exterior with extra virgin olive oil, then generously distribute kosher salt across both surfaces to enhance flavor profile.
4. Searing Technique: Execute precise two-minute searing on each side directly above scorching coals, creating a robust caramelized exterior and developing complex flavor compounds.
5. Controlled Cooking: Transfer steak to cooler grill section, covering with lid while maintaining ventilation. Cook until internal temperature reaches 115-120°F for rare or 125°F for medium-rare, ensuring optimal doneness.
6. Aromatic Herb Oil: Gently warm olive oil with minced garlic, quickly incorporating rosemary, fennel seeds, salt, and freshly cracked black pepper to create a fragrant infusion.
7. Finishing Touch: Brush steak generously with herb-infused oil on both sides, allow ten-minute resting period under foil tent, then slice against grain and serve immediately for maximum gustatory enjoyment.

Notes

• Temper for Perfection: Allow steak to reach room temperature for 1 hour, ensuring even cooking and maximum tenderness.
• Grill Mastery: Create two-zone heat setup by positioning coals on one side of the grill, enabling precise temperature control and ideal searing.
• Sear with Precision: Grill each side for exactly 2 minutes directly over high heat to develop a perfect caramelized crust that locks in robust flavors.
• Rest and Infuse: Let the steak rest for 10 minutes after cooking, allowing juices to redistribute and herb-infused oil to penetrate deeply, enhancing overall taste and texture.

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

Nutrition

• Serving Size: 2
• Calories: 800
• Sugar: 0 g
• Sodium: 500 mg
• Fat: 60 g
• Saturated Fat: 20 g
• Unsaturated Fat: 40 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 70 g
• Cholesterol: 150 mg