Porterhouse With Summer Au Poivre Sauce

Getting the interior of a porterhouse steak to a blushing, consistent medium-rare is a feat, one that chef Christina Lecki, formerly of Brooklyn’s Reynard, accomplishes by keeping the steak in near perpetual motion while it’s on the grill. Constantly repositioning the meat relative to the fire ensures that the strip side gets most of the heat while the tenderloin stays protected, and the plattered steak looks like a marvelous meaty magic trick. In the sauce, pickled green peppercorns (find them here) give a softer punch than black, plus chewy pops of texture. Their bright floral aroma is ideal for this summery riff on steak au poivre, but if you can’t find them, just use half the amount of black peppercorns.