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Herb Crusted Porterhouse

How to Prepare Porterhouse

Difficulty Level:    

Serves 2

2 Tbs. Chopped Fresh Basil
2 Tbs. Chopped Fresh Sage
1 Tbs. Chopped Fresh Rosemary
1 Tbs. Minced Fresh Thyme
1⁄2 tsp. Kosher Salt
1 1⁄2 tsp. Freshly Ground Black Pepper
1 1⁄2 Cloves Garlic, minced
1 Tbs. Extra-Virgin Olive Oil
Vegetable Oil Cooking Spray

How to prepare the Porterhouse:

  1. Preheat oven to 500°F. If your oven will heat to 550°F, do so. 
  2.  In a small bowl, mix together the basil, sage, rosemary, thyme, salt, and pepper. Add the garlic and oil and stir together. You will have about 1 cup of the rub.
  3. Rub the mixture on both sides of the steak. Let the steak sit at room temperature for about 30 minutes.
  4. Meanwhile, prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element.
  5. Before igniting the grill, lightly spray the grill rack with cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on a high for the gas grill.
  6. Grill or broil the steak for about 5 minutes. Turn, using tongs, and grill the other side for about 5 minutes, just long enough to sear both sides so that the herb rub adheres to the meat and starts to turn crispy. Remove from the grill or broiler and transfer to a roasting pan.
  7. Roast the steak in the oven for 9-11 minutes to reach internal temperature of 115F for medium-rare. Or the desired degree of doneness*.
  8. Put the steak on a cutting board and let it rest for 10 to 12 minutes. Slice the steak 1⁄4 inch thick, arrange on a serving platter, and spoon collected juices over the slices, if desired.

 *Check with our Steak Cooking Chart for desired doneness.

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