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And not just any steak, we're talking Porterhouse! Just in time for the Memorial Day weekend, we at Tonia's Kitchen are proud to present steak, like it should be done.
Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, told Tonia the best way he knows how to grill this porterhouse, is by combining many of the ingredients of a sauce he uses on the cutting board, which is why it's called Board Sauce. Follow this recipe and find out how flavorful steak can actually be!
And not just any steak, we're talking Porterhouse! Just in time for the Memorial Day weekend, we at Tonia's Kitchen are proud to present steak, like it should be done.
Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, told Tonia the best way he knows how to grill this porterhouse, is by combining many of the ingredients of a sauce he uses on the cutting board, which is why it's called Board Sauce. Follow this recipe and find out how flavorful steak can actually be!
2 well marbled, top quality
porterhouse steaks, each about 1 pound and 1¼ to 1½ inches thick
2 tablespoons extra virgin olive oil
BOARD SAUCE
2 small shallots, about 2½ ounces
total, minced (generous
1/3 cup)
2 tablespoons capers, rinsed,
drained, and finely chopped
Finely grated zest of 1 lemon
¼ cup finely chopped fresh basil
leaves
1 teaspoon minced fresh rosemary
leaves
2 tablespoons high quality extra virgin
olive oil
1 tablespoon balsamic vinegar, preferably
10 years old
1 teaspoon ground black pepper,
divided
1.
Place the steaks in a single layer
on a baking sheet and pat dry with a paper towel. Rub the oil into both sides
of the steaks and then season them evenly with the salt. Let stand while you prepare
the board sauce and the grill.
2.
Arrange all the board sauce
ingredients, including ½ teaspoon of the pepper, in a pile in the center of a
large cutting board, putting the oil and vinegar in the center of the pile. Let
the pile stand while you preheat the grill and grill the steak, or for up to 1
hour.
3.
Prepare the grill for direct and
indirect cooking over medium high heat (400° to 450°F). Brush the cooking
grates clean.
4.
Grill the steaks over direct medium high
heat, with the lid closed, until cooked to your desired doneness, 10 to 12
minutes for medium rare (125° to 130°F), rotating and turning the steaks once
or twice. To cook the steaks longer, slide
them to the indirect heat side of the grill.
5.
Meanwhile, use a wooden spoon to mix
the sauce ingredients together gently on the board into a juicy, chunky mixture
6.
Spread the board sauce into a layer
large enough to accommodate both steaks side by side.
7.
Use tongs to transfer the steaks to
the cutting board, laying them flat on the sauce. Season the tops with the remaining
½ teaspoon pepper.
8.
Use the tongs to move the steaks
around so they pick up some of the sauce flavorings, then turn the steaks over.
Let rest, uncovered, for 3 to 5 minutes.
9.
Cut the meat away from the bone
10.
Next, cut the meat across the grain
into ¹/³inch thick slices. As you cut the meat, turn each slice back and forth
in the board sauce until it is nicely coated with the flavorings. Season with
salt and pepper if needed and serve right away.
The photo credit is Ray Kachatorian, and the credit line is:
Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie
Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by
permission of Houghton Mifflin Harcourt. All rights reserved.