EFK Kitchen Ready
EFK Bistecca-Style Grilled Porterhouse
A thick porterhouse grilled over high heat, rested, then carved and reassembled Tuscan-style with a restrained finish of olive oil and optional lemon or rosemary.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 45 min
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Remove the surface chill from the steak while the grill preheats very hot.
- Season the porterhouse generously with salt and optional black pepper.
- Grill over high heat to develop a strong crust, turning as needed for even browning. Move to a cooler zone as necessary so a thick steak cooks evenly without burning.
- Cook to the desired doneness while observing a safe minimum internal temperature, then rest 10–15 minutes.
- Separate the strip and tenderloin from the bone, slice across the grain, and reassemble on a platter.
- Finish lightly with olive oil and optional lemon or rosemary.
Equipment
Outdoor grill or appropriate high-heat cooking setup; tongs; instant-read thermometer; Wüsthof IKON Chef’s Knife or slicer; Asahi Hi-Soft cutting board.
Food safety & storage
For whole beef steaks, FDA guidance lists 145°F with a 3-minute rest as the safe minimum internal temperature. Use a food thermometer and prevent cross-contamination from raw beef.
Leftovers & make-ahead
Best served fresh. Refrigerate leftovers promptly and use within 3–4 days; sliced leftovers work well for salads and sandwiches.
View this recipe on the original EFK website ↗