Thyme-Smoked Four-Inch Porterhouse Steak

Name: Thyme-Smoked Four-Inch Porterhouse Steak
Yield: serves 6 to 8
Ingredients: One 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

December 9, 2011

So you feel like steak? This one is a monster! For all of the card-carrying carnivores out there, this dish will turn you on. Porterhouse is a great cut because it’s like two for one—on one side of the steak you have the tender filet and on the other, the firm New York strip. Grilling with wood chips is a common way to infuse flavor into meat, but for extra oomph, I turn to herb-infused smoke instead. Tossing damp woody herbs like thyme (rosemary would work here as well) directly onto the fire lends a distinctive earthy essence. The intoxicating smell makes your belly grumble and always has a “wow factor” with guests. Serve with Roasted Garlic (page 238) and/or Porcini Worcestershire Sauce (page 242).

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