Porterhouse Steaks with Board Sauce | Red Meat Recipes | Weber HK
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- Commerce Cloud Storefront Reference Architecture
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Cooking tools:
- Grill
- Instant-read thermometer
- Grill brush
- Baking sheet
- Paper towel
- Cutting board
- Chef's knife
- Tongs
- Wooden spoon
- Measuring spoon
Ingredients
- well-marbled, top-quality porterhouse steaks, each about 1 pound and 1¼ to 1½ inches thick
- extra-virgin olive oil
- kosher salt
- small shallots, about 2½ ounces total, minced (generous ⅓ cup)
- capers, rinsed, drained, and finely chopped
- Finely grated zest of 1 lemon
- finely chopped fresh basil leaves
- minced fresh rosemary leaves
- high-quality extra-virgin olive oil
- balsamic vinegar, preferably 10 years old
- ground black pepper, divided
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