The most dramatic of steaks, one porterhouse can feed a whole family—perfect for a Sunday feast.
Servings and Ingredients
|1 (2 pound) porterhouse steak, 2 inches thick|
|1 tbsp. Hy-Vee Select olive oil|
|Hy-Vee kosher sea salt and Hy-Vee ground black pepper, to taste|
|¼ c. fresh parsley|
|¼ c. fresh sage leaves|
|2 tbsp. fresh thyme|
|1 garlic clove|
|⅓ c. Hy-Vee Select extra-virgin olive oil|
|1 tbsp. Hy-Vee kosher sea salt|
|½ tsp. crushed red pepper|
Things To Grab
- Trim fat from steak and let stand at room temperature for 15 minutes. Prepare a charcoal or gas grill for direct cooking over medium heat on one side of the grill and indirect heat on the other.
- Rub steak with olive oil and generously season with salt and pepper.
- Grill steak over indirect heat, lid closed, for 10 minutes. Turn once and grill 10 minutes more or until an instant-read thermometer inserted into the center of the steak reads 115 degrees.
Move steak directly over the heat side on grill rack and cook, uncovered, to desired doneness, turning every 2 minutes. Allow 10 to 12 minutes for medium-rare (130 degrees) or 13 to 15 minutes for medium (140 degrees). Remove steak from the grill.
- To make Chopped Herb Sauce, finely chop parsley, sage, thyme, and garlic. In a small bowl, stir herbs with olive oil, sea salt, and crushed red pepper.
- Coat steak on each side with Chopped Herb Sauce. Let rest, loosely covered with foil, for 15 minutes.
- To serve, cut the steak from the bone and carve into 1/2-inch thick slices.
Amounts Per Serving
- Total Fat: 65g
- Cholesterol: 150mg
- Sodium: 1650mg
- Total Carbohydrates: 1g
- Protein: 55g
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