Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread

By danyell923

Recipes & Menus | recipes

Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Important note: To safely and successfully grill on slate, please make sure: (1) The slate is completely dry; (2) rather than placing the cold slate over an intense fire, let the slate heat up with the grill (this goes for both charcoal and gas); (3) coat the surface lightly with olive oil before cooking. Read here for more details on grilling with slate.

8 servings

Recipe by Eric Ripert

Photograph by Cedric Angeles

July 2013

Ingredients

• 4 tablespoons olive oil plus more for slate
• 2 2–2 1/2-inch-thick porterhouse steaks (about 4 pounds total), room temperature
• 1/4 cup herbes de Provence
• Kosher salt, freshly ground pepper

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.

Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115° for medium-rare (the temperature will continue to rise as steaks rest), 10–15 minutes per side.

Transfer to a cutting board or platter and let rest 20 minutes before slicing.

If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium-high.

Cut a small strip from rounded side of eggplant halves so they will lie flat. Combine eggplants, tomatoes, zucchini, mushrooms, bell peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat. Place vegetables on slate and grill until browned and tender, 5–8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.

If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.

Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.

Serve steaks with grilled vegetables and bread alongside.