Porterhouse Steak with Chopped Herb Sauce


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Porterhouse Steak with Chopped Herb Sauce

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Porterhouse steak covered in herb sauce on a wooden plank

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The most dramatic of steaks, one porterhouse can feed a whole family—perfect for a Sunday feast. 

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Servings and Ingredients

Serves 4
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


    1. 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.
    2. Rub steak with olive oil and generously season with salt and pepper.
    3. 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.
    4. 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.

    5. 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.
    6. Coat steak on each side with Chopped Herb Sauce. Let rest, loosely covered with foil, for 15 minutes.
    7. To serve, cut the steak from the bone and carve into 1/2-inch thick slices.

    Nutrition facts


    820 Calories per serving

    Amounts Per Serving

    • Total Fat: 65g
    • Cholesterol: 150mg
    • Sodium: 1650mg
    • Total Carbohydrates: 1g
    • Protein: 55g

    Daily Values

    Vitamin A 10%
    Vitamin C 10%
    Iron 40%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Summer 2016.