dinner · gluten-free
Butter-poached then grilled porterhouse
A thick dry-aged porterhouse salted hard, gently poached in butter until barely warm through, then finished over a wood or charcoal fire for a crust: an easy, forgiving take on bistecca alla fiorentina.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Salt the steak heavily on all sides and refrigerate 2 hours. Brush off the excess salt.
-
2
Melt the butter with the garlic and rosemary and hold at 60°C (140°F). Poach the steak, turning, until the center reaches about 32°C (90°F), 25-30 minutes.
-
3
Meanwhile build a hot wood or charcoal fire with a bed of coals.
-
4
Grill the steak close to the coals 4-5 minutes a side, then stand it on the bone for 2 minutes, until the center reaches 50-52°C (122-125°F).
-
5
Rest 10 minutes. Carve off the bone, slice and finish with flaky salt, olive oil and lemon.
