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|
|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
The best examples of this medium-bodied wine come from Bordeaux or Washington state, where it ripens beautifully and creates plump powerful wines sprinkled with aromas and flavors of watermelon, strawberries, cherry, and plum. Pair with roasted vegetables, hearty white meat dishes, beef, lamb, cured meats, and cheeses like camembert and gouda.