The flavor of the Porterhouse will be the star of the show with the light marinade and mild herb butter. With some easy grilling tips, you'll have a phenomenal dinner.
¼cup Fresh Herbs I used rosemary, chives and thyme
½tsp Sea Salt coarse ground
½tsp Black Pepper coarse ground
Instructions
Herb Butter
Add the softened butter, herbs, salt and pepper to a small food processor.
Give it a few short pulses until everything is evenly combined. Don’t process it too much – we still want a bit of texture from the fresh herbs.
Store in the fridge and take it out to soften a bit before you start grilling the steak.
Marinating
Add the olive oil, sea salt, black pepper, and minced garlic to a ziploc bag or bowl.
Mix well and place the steak in the marinade, ensuring it’s evenly coated. Seal the bag or cover the bowl, depending on which one you’re using, and let the steak marinate for 30-60 minutes.
Grilling
Heat grill to 375-400°F.
Remove the steak from the marinade and place it on the grill. Cook for 6-10 minutes on each side. Flip only once, and after the first side has a formed crust.
Use a temperature probe to make sure your meat doesn't overcook. Medium rare is 130-135°F and medium is 135-145°F.
Remove steak from the grill when it is 5 degrees lower than the desired final temperature and let it rest for 10 minutes.
Then, slice the steak, brush or slather it with herb butter, and serve.
Notes
Removing Steak from Refrigerator: Bring the steak to room temperature by removing from the refrigerator about 30 minutes before you are ready to grill. This allows the steak to come up in temperature to be ready to meet the heat of the grill. If the steak is put on the grill fresh from the refrigerator, it creates an unpleasant tough outer crust. Allow the steak to come to room temperature before grilling for much better results.Rest Time for Steak: Remove the steak when it is 5 degrees lower than the desired final temperature. The temperature will continue to rise for a few minutes after you remove it and allow it to rest. Think of this just like you removing cookies out of the oven early so they don’t overcook on the cookie sheet. When Steak is Done:
120-130°F - Rare
130-135°F - Medium Rare
135-145°F - Medium
145-155°F - Well
155-165°F - Well Done
Reheating: The best way to reheat it is to add some oil or butter to a hot skillet and cook over medium-high heat. Once it's hot, it's time to eat it. You don't want to cook it, just warm it up. Overcooked Steak: We have taken tough or overcooked red meat and turned it into our hiking sandwich mix. We combine chopped up tough meat with onions and pickles into a food processor. Freeze it until you are ready to use it or add mayonnaise to it and serve on bread, crackers or bagels.