Sweet Porterhouse Steaks with Herbs
Perfectly chargrilled porterhouse steaks are nicely marinated with some extra virgin olive oil, sweet
pomegranate vinegar, different herbs, and a good amount of smoked paprika for a deep and smoky
flavor you’ll absolutely adore. Garlic is a brilliant addition to almost every marinade recipe and the best
way to use it is freshly crushed. However, garlic powder can also do a wonderful job.
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.
These steaks are beautifully charred on the outside due to an open grill fire and wonderfully juicy and
tender on the inside. And the best part – they are ready in no time which makes them a perfect recipe
for your next bbq weekend. porterhouse steaks
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 well the steaks under cold running water and pat dry with a kitchen towel. Transfer to a large
cutting board and generously sprinkle with salt. Using a sharp knife, make several incisions in the meat.
In a small bowl, combine together 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
the room temperature.
Use old brown bags, wood chips, or newsprint as a tinder to start the fire. Place finger-thick branches
inside your nearly smokeless Breeo 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 halfways burnt, lower the 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 nice 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.