Ingredients
Equipment
Method
- Mix olive oil, balsamic vinegar, garlic, rosemary, thyme, salt, pepper, and lemon juice in a bowl.
- Pour the mixture over the porterhouse steak in a zip-top bag or shallow dish, ensuring it's well coated.
- Marinate in the fridge for at least 2 hours, or overnight for best results. Flip halfway through.
- Preheat your grill to medium-high heat (around 400°F for gas grills).
- Place the steak on the grill and cook undisturbed for 5–7 minutes per side.
- Check for doneness using tongs and press lightly; aim for medium-rare (130°F).
- Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5–10 minutes before slicing.
Nutrition
Calories: 450kcalCarbohydrates: 2gProtein: 60gFat: 22gSaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 700mgVitamin C: 2mgCalcium: 2mgIron: 20mg
Notes
For added texture, sprinkle flaky sea salt on top before serving. Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain moisture. You can use red wine vinegar instead of balsamic for a different flavor profile. Consider alternatives like sirloin for a leaner option or portobello mushrooms for a vegan version.
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