For best results use Certified Angus Beef^® brand

Family-Style Porterhouse

Serves 4

Cuisine: Italian

Category: Steaks, Low-Carb/Keto/High Protein, On the Grill

Lemon and rosemary add deep flavor to this hearty steak. Learn how to grill a thick porterhouse steak to perfection with this easy, step-by-step steak dinner idea.

Prep Time

10 mins

Other Time

12 hrs 10 mins

Cook Time

1 hr 40 mins

Total Time

14 hrs

Ingredients:

1 (40-ounce) Certified Angus Beef^® porterhouse
1 lemon
1 tablespoon chopped garlic (2-3 cloves)
1/2 teaspoon freshly cracked black pepper
1 teaspoon coarse kosher salt
2 large sprigs rosemary
1 tablespoon olive oil
1/2 teaspoon high-quality sea salt (like Maldon)

Instructions:

Zest and juice lemon, reserving zest for later. Combine the lemon juice, garlic, kosher salt and pepper. Coat porterhouse steak evenly, place in a large zipper-locking plastic bag with rosemary, pressing out all air or wrap tightly in plastic wrap; refrigerate overnight.
Preheat grill to warm (250°F).
Wrap porterhouse in foil, place in grill away from direct heat and cook slowly for 60-90 minutes, flipping once (internal temperature target should be 100F). Remove steak from grill and increase grill heat to high (450°F-500°F). Allow steak to rest 15 minutes in foil while grill is heating to higher temperature.
Remove steak from foil, pat dry, brush with olive oil and sear 2-3 minutes per side for medium rare (125°F-130°F). Transfer to a clean cutting board. Combine reserved lemon zest and sea salt.
Carve steak by running knife along the bone to remove both the strip and tenderloin. Slice each steak in 1/4 to 1/2-inch thick slices and serve on platter, garnished with lemon sea salt.