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
- 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
Instructions
- Temperature Equilibration: Allow porterhouse steak to rest at room temperature for one hour, promoting uniform cooking and maximizing meat tenderness.
- Grill Preparation: Arrange charcoal to create dual temperature zones with an intense heat region and a moderate temperature area, enabling strategic cooking techniques.
- Initial Seasoning: Thoroughly coat steak’s exterior with extra virgin olive oil, then generously distribute kosher salt across both surfaces to enhance flavor profile.
- Searing Technique: Execute precise two-minute searing on each side directly above scorching coals, creating a robust caramelized exterior and developing complex flavor compounds.
- 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.
- 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.
- 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