Sweet Porterhouse Steaks with Herbs
Perfectly chargrilled porterhouse steaks nicely marinated with some extra virgin olive oil, sweet pomegranate vinegar, different herbs, and a good amount of smoked paprika have a deep, smoky flavor that's absolutely irresistible. Garlic is a brilliant addition to almost every marinade recipe and the best way to use it is freshly crushed (but garlic powder will definitely work, too).
When preparing your marinade, a good rule is to prepare it at least one hour before use, or maybe even overnight. This will give herbs and spices enough time to blend together and work their magic in creating a perfect marinade. You can also add a small amount of orange zest for a little extra zing, but that’s completely optional.
We love cooking these steaks over an open smokeless fire pit because it gives them a beautiful char on the outside and a wonderfully juicy and tender inside. And the best part? They are ready in no time, which makes them a perfect main course for your next weekend cookout.
You Will Need
3 bone-in porterhouse steaks, about 1-inch thick
¼ cup olive oil
2 Tbsp. pomegranate vinegar
2 tsp dried thyme
1 tsp dried chives
2 tsp smoked paprika
3 garlic cloves, crushed
1 tsp fresh basil, finely chopped
1 tsp peppercorn
Rinse the steaks well under cold running water and pat dry. Transfer to a large cutting board and generously sprinkle with salt. Using a sharp knife, make several incisions in the meat. Set aside.
In a small bowl, combine your olive oil, pomegranate vinegar, crushed garlic, smoked paprika, and herbs. Brush the meat evenly with this mixture and let it sit while you start the fire. Optionally, if you have some spare time, tightly wrap the steaks with a large piece of plastic foil and refrigerate for 2 hours.
Make sure to remove the steaks from the fridge about 15 - 20 minutes before grilling and let them sit at room temperature.
Use old brown paper bags, wood chips, or newsprint as kindling to start the fire. Place finger-thick branches inside your Breeo® smokeless fire pit and start the fire with some wooden matches. Now, add hardwood logs. Make sure to use dry wood because it minimizes smoke and burns evenly.
When the wood in the fire pit is halfway burnt, lower the Outpost™ grill and lightly grease with some oil. Heat up the surface and add the steaks. Cook for 3 - 4 minutes and carefully flip using gloves and long-handled spatula. If necessary, brush with some more marinade.
Continue to cook for a couple of minutes more and flip the steaks again. You may need to repeat this several times until steaks are crispy on the outside and tender on the inside.
When done, remove the steaks from the grill and sprinkle with some more salt. Let them sit for a couple of minutes before serving.
Serve with spring onions or fresh vegetable salad and enjoy!