So you feel like steak? This one is a monster! For all of the card-carrying carnivores out there, this dish will turn you on. Porterhouse is a great cut because it’s like two for one—on one side of the steak you have the tender filet and on the other, the firm New York strip. Grilling with wood chips is a common way to infuse flavor into meat, but for extra oomph, I turn to herb-infused smoke instead. Tossing damp woody herbs like thyme (rosemary would work here as well) directly onto the fire lends a distinctive earthy essence. The intoxicating smell makes your belly grumble and always has a “wow factor” with guests. Serve with Roasted Garlic (page 238) and/or Porcini Worcestershire Sauce (page 242).

　　

Ingredients

serves 6 to 8

　　One 3- to 4-pound porterhouse steak, 3 to 4 inches thick

　　1 big bunch (1/4 pound) fresh thyme

　　2 tablespoons kosher salt

　　1 tablespoon freshly ground black pepper

　　1 tablespoon extra-virgin olive oil, plus more for the grill

　　

Step 1

Let the steak stand at room temperature for 30 minutes. Take 6 sprigs of the thyme and strip the leaves from the stems. Finely chop the leaves; you should have about 1 tablespoon. Set aside. Put half of the remaining thyme sprigs in a small bowl. Cover with cool water and soak for 10 minutes while heating the grill.

　　

Step 2

Preheat a gas or charcoal grill to medium-low. Pat the steak dry and rub both sides with the chopped thyme, salt, and pepper, pressing to adhere. Drizzle both sides of the steak with the oil and rub the grill grates with oil to prevent sticking. Put the steak on the grill, close the lid, and grill for 8 minutes for medium-rare. Open the lid and, using tongs, carefully lift up the grill grate and toss half of the soaked thyme sprigs directly onto the gas burner or coals so they smolder, imparting an amazing aroma and flavor. Rotate the steak a quarter turn to “mark” it. Close the lid and cook the steak for another 8 minutes. Open the lid and again, carefully lift up the grill grate and set the remaining soaked thyme directly on the fire. Turn over the steak and cook for 8 minutes, rotate, and cook for 8 minutes more. Check the internal temperature of the steak with an instant-read thermometer; it should be about 125°F for medium-rare.

　　

Step 3

Transfer the steak to a cutting board and allow to rest for 10 minutes so the juices can settle before carving.

　　

Step 4

To serve, cut the meat away from the bone and set the bone on a serving platter. Cut the steak into 1/4-inch-thick slices. Shingle the slices around the bone. Scatter the remaining thyme sprigs on top.

　　Michael's Genuine Food