Reviews Add Rating & Review
Back to Grilled Porterhouse with Brown Butter and Horseradish All Reviews for Grilled Porterhouse with Brown Butter and Horseradish - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Grilled Porterhouse with Brown Butter and Horseradish Credit: Christopher Testani Recipe Summary prep: 25 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 porterhouse steak (2 inches thick; 2 pounds), at room temperature Kosher salt and freshly ground pepper Vegetable oil, for grill 4 tablespoons unsalted butter 3 cloves garlic, smashed and peeled 1 cup packed arugula 1 cup sliced celery, plus 1/4 cup leaves 1/4 cup pitted, sliced green olives, such as Castelvetrano 1 tablespoon fresh lemon juice Fresh peeled horseradish, for serving
Cook’s Notes For this recipe, ask your butcher to cut your porterhouse two inches thick. If you can only find 1-to-1 1/4-inch steaks, swap in two and grill them over direct heat for just three to four minutes a side for medium-rare.
Gallery Grilled Porterhouse with Brown Butter and Horseradish Credit: Christopher Testani
Recipe Summary prep: 25 mins total: 30 mins Servings: 4
Gallery
Grilled Porterhouse with Brown Butter and Horseradish Credit: Christopher Testani
Grilled Porterhouse with Brown Butter and Horseradish
Credit: Christopher Testani
Grilled Porterhouse with Brown Butter and Horseradish
Recipe Summary prep: 25 mins total: 30 mins Servings: 4
Recipe Summary
prep: 25 mins total: 30 mins
Servings: 4
prep: 25 mins
total: 30 mins
prep:
25 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 porterhouse steak (2 inches thick; 2 pounds), at room temperature Kosher salt and freshly ground pepper Vegetable oil, for grill 4 tablespoons unsalted butter 3 cloves garlic, smashed and peeled 1 cup packed arugula 1 cup sliced celery, plus 1/4 cup leaves 1/4 cup pitted, sliced green olives, such as Castelvetrano 1 tablespoon fresh lemon juice Fresh peeled horseradish, for serving
Directions
Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.
Cook’s Notes For this recipe, ask your butcher to cut your porterhouse two inches thick. If you can only find 1-to-1 1/4-inch steaks, swap in two and grill them over direct heat for just three to four minutes a side for medium-rare.
Cook’s Notes
For this recipe, ask your butcher to cut your porterhouse two inches thick. If you can only find 1-to-1 1/4-inch steaks, swap in two and grill them over direct heat for just three to four minutes a side for medium-rare.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Grilled Porterhouse with Brown Butter and Horseradish
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Porterhouse with Brown Butter and Horseradish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
