HERB CRUSTED PORTERHOUSE

Post Date:
08Aug, 2022

| Difficulty Level:   | Serves 2 | Prep Time: 15 min  | Cooking Time: 45 min |

 

Herb Crusted Porterhouse Steak is a mouthwatering culinary masterpiece that combines the rich and robust flavors of a porterhouse steak with a fragrant and savory herb crust, which adds a delightful dimension to the steak; enhancing its natural juiciness and tenderness. Whether prepared for a special occasion or luxurious indulgence, Herb Crusted Porterhouse Steak is a show-stopping dish that is sure to impress. It is a perfect choice for steak lovers looking to savor a delightful blend of textures, flavors, and aromas in every mouthful.

 
   Ingredients:
2 Tbs. Chopped Fresh Basil
2 Tbs. Chopped Fresh Sage
1 Tbs. Chopped Fresh Rosemary
1 Tbs. Minced Fresh Thyme
1 1/2 tsp. Kosher Salt
1 1/2 tsp. Freshly Ground Black Pepper
1 1/2 Cloves of 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 115°F for medium-rare. Click here for a full doneness chart*.
  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.