Ingredients:
1 (40oz) Certified Angus Beef ® Porterhouse Steak
1 lemon
1/2 teaspoon freshly cracked pepper (Kampot Whole Black Peppercorns suggested)
1 tablespoon chopped garlic (2-3 cloves)
1 teaspoon coarse kosher salt
2 large sprigs rosemary
1 tablespoon olive oil (for grilling) or 2 tablespoons butter (for pan roasting)
1/2 teaspoon sea salt (Murray River Pink Sea Salt suggested)
Instructions:
Zest and juice lemon, reserving zest for later. Combine the lemon juice, garlic, kosher salt and pepper. Coat porterhouse steak evenly then place in large zipper-locking plastic bag with rosemary. Make sure to press out all of the air or wrap tightly in plastic. Refrigerate for at least 2 hours, overnight is suggested.
Follow the instructions below for your preferred cooking method.
Once steak is cooked, transfer to a clean cutting board. Combine reserved lemon zest with the sea salt.
Carve steak by running knife along the bone to remove both the strip and tenderloin. Slice each steak in 1/4 to 1/2-inch thick slices and serve on a platter. Garnish with lemon and sea salt.
Grilling:
Preheat grill to warm (250°F)
Wrap porterhouse in foil, place on grill away from direct heat and cook slowly for 60-90 minutes, flipping once (internal temperature target should be 100°F). Remove steak from grill and increase grill heat to high (450°F-500°F). Allow steak to rest 15 minutes in foil while grill is heating to higher temperature.
Remove steak from foil, pat dry then brush with olive oil and sear 2-3 minutes per side for medium rare (125°F-130°F). Transfer to a clean cutting board.
Pan Roasting:
Preheat oven to 275°F
Melt 2 tablespoons of butter (or drizzle olive oil) in a pan over medium-high heat. Cook steak for 3 1/2 minutes then flip in pan and cook for another 3 1/2 minutes.
Place steak on baking sheet and put in oven until internal temperature is 130°F for medium rare. Transfer to a clean cutting board.