Ina Garten Grilled Porterhouse Steak With Rosemary & Fennel

Ina Garten grilled porterhouse steak with rosemary & fennel is a 6 ingredient, prep ahead dinner party recipe. She was inspired by her favorite steak at Lilia in Brooklyn and built this family dinner around a warm herb oil you prep hours ahead.

A two-zone charcoal fire does the work: sear for 2 minutes per side over hot coals, then finish with the lid closed. Brush the rosemary fennel oil on the moment the steak comes off so it soaks into the hot meat.

Source: Go-To Dinners (2022)

Ina Garten Grilled Porterhouse Steak With Rosemary and Fennel

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

460

kcal

Thick-cut dry-aged porterhouse, charred on the outside and rosy at the center, finished with a warm garlic oil spiked with fresh rosemary and ground fennel.

Ingredients

• 1 (2-inch-thick) dry-aged porterhouse steak (2 to 2¼ pounds) (see note)
  

• 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

Directions

• Temper the steak: Allow the steak to sit at room temperature for one hour before you grill it.
• Set up the grill: Prepare a fire in a charcoal grill, mounding all the coals on one side of the grill to make a hot side and a cool side. Brush the steak all over with 2 tablespoons olive oil and sprinkle it on both sides with 2 teaspoons salt.
• Sear the steak: Sear the steak over the hot coals for 2 minutes on one side without moving it at all, then turn the steak and sear the other side for 2 minutes.
• Cook indirect: Transfer the steak to the cool side of the grill and close the lid, making sure the vents are open so the fire doesn't go out. Cook the steak for 10 to 12 minutes, until the internal temperature is 115 to 120 degrees for rare and 125 degrees for medium-rare. Transfer to a plate to rest.
• Make the herb oil: Meanwhile, prepare the herb oil. Place ¼ cup of olive oil and the garlic in a small saucepan. Place it over medium-low heat and watch closely until the garlic starts to sizzle. Continue cooking for 15 to 30 seconds, until the garlic becomes fragrant but not browned. Turn off the heat, add the rosemary, fennel, 1 teaspoon salt, and ½ teaspoon pepper and set aside.
• Finish and rest: As soon as the steak comes off the grill, brush half of the herb oil on top, turn, and brush the rest on the other side. Cover the plate with aluminum foil and allow to rest for 10 minutes. Slice the steak and serve warm.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a regular porterhouse instead of dry-aged?

You can, and it will still taste great. Dry-aged steak has a more concentrated, nutty flavor because the aging process removes moisture over weeks. A regular porterhouse from your butcher works fine, just make sure it is at least 2 inches thick so the two-zone method gives you a good sear without overcooking the center.

How do I store leftover grilled porterhouse steak?

Wrap sliced steak tightly in foil or plastic wrap and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of the leftover herb oil. The microwave tends to make steak rubbery and gray, so stick with the stovetop.

Can I make the rosemary and fennel herb oil ahead of time?

The herb oil is the one part of this recipe built for making ahead. Prepare it up to two days in advance, store it covered in the fridge, and warm it gently before brushing it on the steak. Ina designed the recipe so the oil could be prepped early, leaving just the grilling for dinner time.

Can I use a gas grill instead of charcoal?

A gas grill works, but you lose some of the smoky char that charcoal gives. Set one side to high and leave the other side off to create the same two-zone setup. The cook times stay the same, just watch your thermometer because gas grills run more consistently than charcoal.

What temperature should I pull the steak off the grill?

Pull it at 115 to 120 degrees for rare, or 125 degrees for medium-rare. The steak will keep cooking as it rests under foil, climbing another 5 to 10 degrees. Give it the full 10-minute rest before slicing so the juices stay in the meat.