
Grilled Bistecca with Herby Fish Sauce
A delicious thai dish. Gluten-free friendly. Dairy-free option.
Total Time
82 min
Serves
6
Rating
0.0 (0)
Ingredients
- 2 (1 1/2"–2"-thick) porterhouse steaks (about 6 lb. total)
- 1/2 cup extra-virgin olive oil
- divided
- Kosher salt
- 3 Tbsp. freshly ground black pepper
- 2 garlic cloves
- finely grated
- 1/4 cup fish sauce
- 2 Tbsp. coarsely chopped marjoram
- rosemary
- and/or thyme
Instructions
- 1
Rub steak with 1/4 cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides).
- 2
Let sit at room temperature 30 minutes.
- 3
Mix garlic, fish sauce, herbs, and remaining 1/4 cup oil in a small bowl.
- 4
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).
- 5
Grill steaks over direct heat until nicely charred, about 2 minutes per side.
- 6
Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side.
- 7
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.
- 8
Transfer to a cutting board and let rest 20 minutes before slicing against the grain.