A thick Porterhouse, grilled simply over high heat, rested properly, then finished with a heavy pour of fragrant rosemary oil and a pinch of flaky truffle salt. That's it. No store bought, pre-made sauce. Just quality clean, whole ingredients doing what they do best.
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Step 1 Thick Porterhouse steak at room temperature |
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Step 2 Grill 4 minutes per side over very high heat — do not touch |
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Step 3 Rest for 10 minutes |
| Finish Rosemary Oil + Truffle Salt + squeeze of lemon. Slice against the grain. Serves 2 |