It’s all about patience and attention when you’re grilling a steak. Resist poking and prodding your steak while it cooks. Recipe by Tucker Shaw, serves 4.
Ingredients
1 prime porterhouse, about 1 1/2inches thick
About 1 tablespoon salt
Olive oil
1 red onion, sliced into 1-inch thick rounds
Several handfuls arugula and mixed greens
Vinaigrette of your choice
Lemon rounds for garnish
Directions
A half hour before grilling, remove steak from refrigerator. Liberally salt and pepper both sides, taking care to rub salt into the meat. You will use more salt that you think you’ll need, to help create a savory crust. Rub a little olive oil into the meat. Set aside.
Heat half the grill on high, leaving the other side unlit. Preheat for at least 15 minutes. Place steak on hot side for 3 minutes. Do not touch it. Don’t move it, don’t poke it, don’t peek underneath, and do not close the grill. After 3 minutes, flip steak and sear 3 minutes on opposite side. Don’t move it.
Move steak to cool side of grill, close grill cover, reduce flame on hot side to medium and allow steak to cook through to desired doneness, about 10 minutes for medium-rare, depending on thickness. Remove steak to cutting board, cover with aluminum foil, and let rest for 10 minutes.
While steak is resting, brush onion slices with olive oil and place on hot side of grill for 2 minutes per side. Remove, coarsely chop and toss with salad greens and vinaigrette. Place greens on platter.
Cut steak into chunks and place on greens, garnish with lemon rounds, and serve.
