Thyme-smoked Porterhouse Steak
by Donatella Arpaia
- 1 3 to 4 pound porterhouse steak, 3 to 4 inches thick
- 1 big bunch (1/4 pound) fresh thyme
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus more for the grill
Prep 30 | Cook40 | Serves: 6
- 1) Let the steak stand at room temperature for 30 minutes. Take 6 sprigs of the thyme and strip the leaves from the stems. Finely chop the leaves; you should have about 1 tablespoon. Set aside. Put half of the remaining sprigs of thyme in a small bowl. Cover with cool water and soak for 10 minutes while heating up the grill.
- 2) Preheat the grill to medium-low. Pat the steak dry and rub both sides with the chopped thyme, salt, and pepper, pressing to adhere.
- 3) Drizzle both sides of the steak with oil and rub the grill grates with oil to prevent sticking.
- 4) Put the steak on the grill, close the lid, and grill for 8 minutes for medium-rare. Using tongs, carefully lift up the grill grate and toss a third of the soaked thyme sprigs directly onto the gas burner or coals so they smolder, imparting an amazing aroma and flavor. Rotate the steak a quarter turn to “mark” it.
- 5) Close the lid, and continue to grill the steak for another 8 minutes.
- 6) Open the lid and again, carefully lift up the grill grate and set the remaining smoked thyme directly on the fire.
- 7) Turn over the steak and cook for 8 minutes, rotate, and cook for 8 minutes more.
- 8) Check the internal temperature of the steak with an instant read thermometer, it should be about 125F for medium-rare.
- 9) Transfer the steak to a cutting board and allow to rest for 10 minutes so the juices can settle before carving.