Recipes
Charcoal Grilled U.S. Porterhouse Steaks with Thyme Salt
1200 gram Angus Porterhouse (about 1 ½ to 2 inches thick)
Rock Salt and Pepper
as needed Olive Oil
For the Thyme Salt: – combine ingredients below
1/2 cup Rock Salt
1 tbs Fresh Thyme Leaves, stems removed
Defrost steaks overnight in the refrigerator. Bring to room temperature before cooking. Pat the steak dry with paper towels, season generously with rock salt and freshly cracked black pepper and marinate for 15-25 minutes. Prepare charcoal grill until coals ash over and are very hot.
Place the steak on charcoal grill and cook until well seared on 1 side, 6 to 8 minutes.
Turn and sear the second side, again for 6 to 8 minutes. To be sure, check doneness with an instant read thermometer, 130F degrees for medium.
Transfer the meat to a serving plate, cover it loosely with foil, and allow it to rest for 10 minutes before slicing and serving. Serve with Thyme Salt or your favorite sauce and vegetables.
