Grilled Bistecca with Herby Fish Sauce
Succulent porterhouse steaks grilled to perfection and basted with a savory herb-infused fish sauce mixture. This Italian-Asian fusion dish combines the robust flavors of thick-cut beef with aromatic herbs and umami-rich fish sauce.
Ingredients
- •2 pieces porterhouse steaks
- •½ cup extra-virgin olive oil
- •2 tablespoons Kosher salt
- •3 tablespoons freshly ground black pepper
- •2 cloves garlic
- •¼ cup fish sauce
- •2 tablespoons marjoram
- •1 tablespoon rosemary
- •1 tablespoon thyme
Cooking Instructions
- 1.
Rub steak with 1/4 cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.
30 min
- 2.
Mix garlic, fish sauce, herbs, and remaining 1/4 cup oil in a small bowl.
5 min
- 3.
Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120°F for rare; temperature will rise to 125°F (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.
34 min
