Grilled Porterhouse Steak with Rosemary Dijon
Serving: 4
Time to cook: 30 minutes
Josh Morin
Executive Chef at Major Tom
Ingredients
- 2 pounds or 32 oz or about 900g Porterhouse Steak
- 1/4 cup (60 ml) Maille Dijon Original Mustard
- 1 tbsp (15 ml) Maille White Wine Vinegar
- 1 bunch fresh rosemary tied with butcher’s twine to create a brush
- 1 clove garlic, minced
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- Flaky sea salt, to finish
Preparation
- Take your steak out of the refrigerator 1 hour prior to cooking. Season steak generously with kosher salt and freshly ground black pepper.
- Pre-heat your grill.
- Mix the Dijon, minced garlic and white wine vinegar. Take the bunch of rosemary, place all the sprigs facing away from you on a board, and tie the stems together with butcher’s twine to make a brush for your mustard.
- Once your grill is preheated and ready to cook, place your seasoned steak on the grill. Grill for about 4-6 minutes on each side until a nice crust has formed.
- With the rosemary brush the steak with the Dijon dressing.
- Continue grilling and brushing the steak until the steak reaches an internal temperature of 130°F, for medium rare.
- Place the steak on a board and let rest for 10-15 minutes.
