Grilled porterhouse steak with rosemary & fennel from Go-To Dinners (page 142) by Ina Garten

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Notes about this recipe

  • anya_sf on May 09, 2024

    I ordered a 2-lb, dry-aged porterhouse from Pat LaFrieda, as recommended; however, it was only 1.5" thick. Nevertheless, I proceeded with the recipe as written, adjusting for a gas grill. Clearly, I am no Grillmeister, as I merely turned the burner all the way down on the "cool side". That was a big mistake, as the grill flared up and overcooked the (very expensive!) meat. In hindsight, I think I should have turned the cool-side burner off completely and just left the hot-side burner on. Thankfully, some of the meat was still medium-rare, and it was absolutely delicious - the herb oil tasted fantastic. Without the flare-up, I think the cooking instructions would have worked perfectly - a 2" thick steak might have needed longer. FYI, my steak had a sizeable bone and barely served 3.

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