Filet mignon can be prepared this way as well: Sear two 8-ounce steaks over direct heat for 3 minutes per side; grill over indirect heat until medium-rare, 5 to 6 minutes more per side.
Recipe information
Yield
serves 2
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 fresh jalapeño pepper, seeded and finely chopped
1 garlic clove, minced
1 porterhouse steak (2 1/2 pounds, 1 1/2 inches thick), room temperature
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeño, and garlic in a bowl; set aside.
Step 2
Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeño butter.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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