Grilled Porterhouse Steak with Donatella’s “Italian Style Board Sauce”
**Tip/Fun fact : board dressings is a technique created by Chef Adam Perry Lang which features fresh herbs and olive oil that are painted on the cutting board, allowing the flavors to meld with the meat’s juices as it’s sliced.
- 2 well marbled top-quality Porterhouse steak 1/12 inch thick
- 2 teaspoons Kosher or Sea salt
- 6 tbsp of your best EVOO (fruity profile preferably)
- 1 large shallot minced
- 6 large basil leaves
- ¼ cup fresh oregano
- ¼ cup fresh thyme
- ¼ cup fresh Italian flat leaf parsley
- 1 tbsp of Calabrian chili
- Zest of one lemon
- Juice of one lemon
- 2 tbsp of white balsamic vinegar
- 1 tbsp of pink Himalayan salt
- 1 tsp freshly ground pepper
- 5 large garlic cloves
- Pat steaks dry with paper towel and salt on both side for 45 minutes and place in fridge. Remove from fridge and bring to room temp approx. 45 minutes before placing on grill.
- Place all ingredient except oil, vinegar and lemon juice in mini prep and finely chop, then add mixture to a bowl with olive oil, vinegar and lemon juice, whisk and set aside to let flavors infuse.
- Prepare grill for direct and indirect cooking. Set Lynx grill to medium high heat and leave one zone off. Lightly oil grill with vegetable oil. Place steak on grill and close cover for about 3 minutes, Open hood, flip once close lid again for another 3 minutes open hood and move steak to indirect heat to finish cooking until desired temp is reached.
- Meanwhile Grab a large wooden cutting board and pour mixture on board. Spread sauce into a thin layer. Transfer steak to cutting board flipping them on both sides to grab up sauce.
- Add final seasoning of salt and freshly ground pepper. Let steaks rest for a few minutes before cutting meat away from the bone.