When that bottle of store-bought barbecue sauce just won't do for your
aged prime porterhouse steak...
Grilled Porterhouse Steak with Summer Truffle
Adapted from
Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence by Katherine Alford
Serves Two to Four
Ingredients
- One 2-pound aged prime porterhouse steak, 2 inches thick
- 2 ounces fresh summer truffle
- 3 tablespoons top-quality extra-virgin olive oil
- 2 tablespoons top-quality (why not?) water
- 1 medium minced shallot
- Coarse sea salt and freshly ground pepper to taste
1. Bring the steak to room temperature. Prepare your grill with two piles of coals, one larger than the other. (For info on grill fuels and how to judge the heat of your grill, see Grill or Barbecue, in DS 46 issue.) Heat the coals to a white ash.
2. Dry the steak and season one side with salt and pepper.
3. Place the steak on the hottest part of the grill (over the large pile) and grill for 8-10 minutes, until charred.
4. Season the steak with salt and pepper, turn and grill for 3-5 minutes.
5. Transfer the steak to the smaller pile of coals and cook until an instant read thermometer inserted in the thickest part of the steak reads 120º for rare or 125º for medium rare.
6. While the steak is cooking, slice the truffles paper-thin with a truffle-slicer, a mandolin, or very sharp knife. Place the truffle slices in a large skillet large enough to accommodate the steak. When the steak reaches temperature, place it on top of the truffle slices. Let it rest for 10 minutes, turning once.
7. Transfer the meat to a cutting board.
8. Add the olive oil and water to the skillet and bring to a simmer. Season with salt and pepper.
9. Pour the heated truffles and accumulated juices over the steak.
10. Slice the steak and serve with the minced shallots on the side.