Ina Garten Grilled Porterhouse Steak With Rosemary & Fennel

Ina Garten’s Grilled Porterhouse Steak with Rosemary & Fennel is made with a thick-cut dry-aged porterhouse steak, olive oil, kosher salt, freshly ground black pepper, garlic, fresh rosemary, and ground fennel. This delicious grilled steak recipe creates a hearty main course that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.

This Grilled Porterhouse Steak With Rosemary & Fennel Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 1 (2-inch-thick) dry-aged porterhouse steak (2 to 2¼ pounds)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon minced fresh rosemary
• 2 teaspoons ground fennel

How To Make Grilled Porterhouse Steak With Rosemary & Fennel?

1. Prep the Steak: Allow the steak to sit at room temperature for one hour before grilling.
2. Prepare the Grill: Prepare a fire in a charcoal grill, mounding all the coals on one side to create a hot side and a cool side.
3. Season the Steak: Brush the steak with 2 tablespoons (30ml) of olive oil and sprinkle both sides with 2 teaspoons (10g) of salt.
4. Sear the Steak: Sear the steak over the hot coals for 2 minutes on one side without moving it, then turn and sear the other side for 2 minutes.
5. Cook on Cool Side: Transfer the steak to the cool side of the grill, close the lid, and ensure the vents are open. Grill for 10-12 minutes until the internal temperature reaches 115-120°F (46-49°C) for rare or 125°F (52°C) for medium-rare.
6. Prepare Herb Oil: In a small saucepan, heat ¼ cup (60ml) of olive oil and garlic over medium-low until it begins to sizzle, about 15-30 seconds. Remove from heat, add rosemary, fennel, 1 teaspoon salt (5g), and ½ teaspoon (2.5g) pepper.
7. Finish and Serve: Brush half of the herb oil on one side of the steak, flip, and brush the remaining oil on the other side. Cover with foil and let rest for 10 minutes. Slice and serve warm.

Recipe Tips:

• Choose the Right Steak: For the best flavor, use a dry-aged porterhouse steak that’s at least 2 inches thick. This cut holds up well on the grill and will give a juicy, tender result.
• Season Well Before Grilling: Salt the steak generously on both sides and let it sit at room temperature for an hour before grilling. This helps the flavors penetrate the meat and keeps it juicy while cooking.
• Set Up a Two-Zone Grill: Arrange the coals to one side of the grill to create a hot side and a cool side. This lets you sear the steak over high heat first, then move it to the cooler side to finish cooking slowly, which is key to even doneness.
• Make the Herb Oil Carefully: Heat the oil and garlic over medium-low heat until just sizzling, but avoid browning the garlic. This preserves the fresh flavor and aroma of the herbs.
• Rest the Steak After Grilling: Once off the grill, cover the steak with foil and let it rest for 10 minutes. This allows the juices to settle, resulting in a perfectly juicy steak when sliced.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Grilled Porterhouse Steak cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: After cooling, wrap the steak tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating.
• Reheat: Heat a skillet over medium heat with a little oil or butter. Sear the steak for about 1-2 minutes per side until warmed through, keeping the interior juicy.

Nutrition Facts

Serving Size: 85g

• Calories: 224
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 67mg
• Sodium: 54mg
• Potassium: 220mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 22g

Try More Ina Garten Recipe:

• Ina Garten Hasselback Kielbasa
• Ina Garten Veal Meatballs
• Ina Garten Rosemary Roasted Pork Tenderloins
• Ina Garten Warm Vegetable & Grain Bowl