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Grilled Porterhouse

Source: Fine Cooking - Issue 33
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  30 Minutes
  Serves 4
Unlike a lot of chefs who fan out the porterhouse after carving, I prefer a more organic approach. I cut out the bone, slice the sirloin and tenderloin, and then reassemble the steak on the plate in its original form. If there's a tail of meat on the porterhouse, fold it to one side and secure with a skewer before grilling.
1 tablespoon freshly ground black pepper
2 shallots, sliced (about 1/2 cup)
1 sprig rosemary, leaves stripped from stem
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 porterhouse steak, about 32 oz. (2 inches thick)
1 tablespoon coarse salt

Ancho Chile Harissa, optional (see recipe)
Other necessary recipes:
Ancho Chile Harissa
Grilled Porterhouse Recipe at
In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture. Set aside and prepare the grill.

When the fire is medium hot (you'll be able to hold your hand just above the grate for 2 seconds), scrape off the shallots and rosemary and drain any liquid. Rub both sides of the steak with salt. Grill the steak on one side for 8 to 10 minutes, keeping the smaller tenderloin section over a less intense heat. If there are flare-ups, move the steak to another part of the grill. Turn the steak and grill for another 6 to 8 minutes. It should be rare to medium rare at this point.

Transfer the steak to a clean wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute. Serve it whole or else carve it, slice it, and reassemble it, saving the juices. Serve with Ancho Chile Harissa, if you like.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 413
Fat. Total: 22g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 1621mg
% Cal. from Fat: 48%
Cholesterol: 138mg
Protein: 47g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Barbara, PA Reviewed: 06/23/2010
Easy and Gooooood
Made this for Father's Day...big hit...salt gave it a nice crunch, very juicy. The vinger and soy was a nice combination...
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