Preparation:
Preparation time: 10 mins
Cooking time: 25 mins
Serving: 4
Ingredients:
- Vegetable oil (for grill)
- 2 Tbsp. drained pickled green peppercorns, plus more for serving
- ½ cup (packed) basil leaves
- ½ cup (packed) basil leaves
- ½ cup extra-virgin olive oil
- ½ cup (packed) mint leaves
- Kosher salt
- 2 lb. porterhouse steak (about 2" thick), preferably prime or as well-marbled as you can find
Instructions:
- Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Coarsely chop 2 Tbsp. peppercorns, then coarsely chop basil and mint right on top of peppercorns. Transfer to a small bowl and mix in olive oil; season with salt. Coarsely chop a few more peppercorns and set aside for serving.
- Season steak generously with salt. Grill over direct heat, keeping tenderloin (the smaller side) away from the most intense heat and turning steak about every minute or so to control flare-ups and ensure even browning, until deeply browned on all sides (including standing it on its side with tongs to render and brown fat around edges), 6–8 minutes.
- Transfer to a cutting board and cut meat away from each side of the bone, then slice crosswise. Serve topped with sauce and reserved peppercorns.
Posted by Coba Grills and we thank Bon Appetit for this delicious recipe and the recipe link is https://www.bonappetit.com/recipe/porterhouse-with-summer-au-poivre-sauce
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