Dry-brined porterhouse grilled over hardwood with premium olive oil.
SHOPPING: Porterhouse 2+ inches thick. Premium Tuscan olive oil. Aged balsamic (not cheap grocery store).
Ingredients
Scale
Measurement units
- 2 ½ lb Porterhouse steak, 2+ inches thick
- 1 ½ tsp Kosher salt
- ½ tsp Flaky sea salt
- 3 tbsp Premium Tuscan olive oil
- 1 tsp Aged balsamic vinegar
- 4 whole Lemon wedges
- 3 sprigs Fresh rosemary
Ingredients
Scale
Measurement units
- 2 ½ lb Porterhouse steak, 2+ inches thick
- 1 ½ tsp Kosher salt
- ½ tsp Flaky sea salt
- 3 tbsp Premium Tuscan olive oil
- 1 tsp Aged balsamic vinegar
- 4 whole Lemon wedges
- 3 sprigs Fresh rosemary
Instructions
Dry the brine
Season steak with salt. Refrigerate uncovered 24 hours.
Ingredients
- steak (2 ½ lb)
- salt (1 ½ tsp)
Grill over hardwood
Temper 2 hours. Grill over hardwood coals 6-7 minutes per side for rare. Stand on bone 2 minutes.
Equipment
- hardwood grill
Drizzle with oil
Rest 5 minutes. Drizzle with olive oil and balsamic. Season with flaky salt. Serve with lemon and rosemary.
Ingredients
- olive oil (3 tbsp)
- balsamic (1 tsp)
- salt (½ to taste)
- lemon (4 whole)
- rosemary (3 sprigs)
Before you cook
Cook notes
- • SHOPPING: Porterhouse 2+ inches thick. Premium Tuscan olive oil. Aged balsamic (not cheap grocery store).
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