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Thyme-smoked Porterhouse Steak

by Donatella Arpaia

Ingredients

  • 1 3 to 4 pound porterhouse steak, 3 to 4 inches thick
  • 1 big bunch (1/4 pound) fresh thyme
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus more for the grill

Preparation

Prep 30 |  Cook40 |  Serves: 6
  1. 1) Let the steak stand at room temperature for 30 minutes. Take 6 sprigs of the thyme and strip the leaves from the stems. Finely chop the leaves; you should have about 1 tablespoon. Set aside. Put half of the remaining sprigs of thyme in a small bowl. Cover with cool water and soak for 10 minutes while heating up the grill.
  2. 2) Preheat the grill to medium-low. Pat the steak dry and rub both sides with the chopped thyme, salt, and pepper, pressing to adhere.
  3. 3) Drizzle both sides of the steak with oil and rub the grill grates with oil to prevent sticking.
  4. 4) Put the steak on the grill, close the lid, and grill for 8 minutes for medium-rare. Using tongs, carefully lift up the grill grate and toss a third of the soaked thyme sprigs directly onto the gas burner or coals so they smolder, imparting an amazing aroma and flavor. Rotate the steak a quarter turn to “mark” it.
  5. 5) Close the lid, and continue to grill the steak for another 8 minutes.
  6. 6) Open the lid and again, carefully lift up the grill grate and set the remaining smoked thyme directly on the fire.
  7. 7) Turn over the steak and cook for 8 minutes, rotate, and cook for 8 minutes more.
  8. 8) Check the internal temperature of the steak with an instant read thermometer, it should be about 125F for medium-rare.
  9. 9) Transfer the steak to a cutting board and allow to rest for 10 minutes so the juices can settle before carving.