Grilled Porterhouse Steak with Garlic and Herb Rub
A porterhouse steak offers two cuts in one. The beef cut has filet mignon's buttery, tender texture along with a slightly tougher, but more flavorful strip steak. It's the ideal steak for grilling.
Servings: 1-2 people
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 (2lb.) Stew's Bone-In Beef Porterhouse Steak
- 1 Tbsp. Stew's 100% Italian Extra Virgin Olive Oil
- Stew's Kosher Salt, to taste
- Stew's Fine Ground Black Pepper, to taste
- 1 Tbsp. Stew's Freshly Chopped Garlic or 3 minced Garlic Cloves
- 1 sprig chopped fresh Rosemary
- 1 Tbsp. Stew's Unsalted Butter
Directions
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Remove the steak from the refrigerator and allow it to come to room temperature for 30 minutes.
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Heat a gas grill to medium-high heat (375°F).
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Brush both sides of the meat with the olive oil.
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Season both sides with plenty of salt and pepper.
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Mix the garlic and rosemary together and, using your fingers, press the rub into the meat.
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When ready to grill, oil the grill grates. Place the steak on the grill and cook until a deep brown crust forms, about 2-3 minutes per side for medium-rare (130°F – 135°F). Grill time will vary based on the thickness of the steak and temperature of the grill.
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Remove the steak from the grill, top with the butter, and let rest on a cutting board for 10 minutes before slicing. Slice the meat against the grain into thin strips for serving.