Broiled Porterhouse With Salmoriglio
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 clove
Garlic (minced)1 tbsp
Rosemary (chopped fresh)1 tbsp
Thyme (chopped fresh)2 tbsps
Extra-Virgin Olive Oil1 tsp
Kosher SaltDirections:
1
For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt
2
Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry
3
For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F
4
In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes
5
Sprinkle the steak all over with the salt
6
When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes
7
Flip the steak and transfer the pan to the oven
8
Roast for 7 to 10 minutes for medium doneness
9
Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak
10
Let rest for 10 minutes before slicing
11
Serve with the remaining salmoriglio