grilled porterhouse steak with bone marrow gremolata

By stancec44

Ingredients

• BONE MARROW GREMOLATA
• Cold beef marrow scraped from 1 split (6-inch long) beef marrow bone (see note)
• 2 tablespoons finely chopped flat-leaf parsley
• 1 garlic clove, finely chopped
• Finely grated zest of 1 lemon
• 1/4 teaspoon whole black peppercorns, coarsely crushed (see note)
• Fine sea salt
• STEAK
• 1 (2 1/2- to 3-pound) Porterhouse steak (2 inches thick), at room temperature
• 1/2 teaspoon whole black peppercorns, coarsely crushed (see note)
• Fine sea salt
• Lemon wedges for garnish

Details

Servings 3
Adapted from lacucinaitaliana.com

Preparation

Step 1

For Bone Marrow Gremolata: In a bowl, combine marrow, parsley, garlic, zest, peppercorns and generous pinch salt; mash together with a fork to combine. (Bone Marrow Gremolata can be made up to 1 month ahead; keep frozen in an airtight container until ready to use.)

For Steak: Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Rub steak with peppercorns, then grill, shifting meat every 30 seconds or so to avoid flare-ups and brown evenly, until well browned, 8 to 10 minutes. Turn and repeat procedure on second side, seasoning both sides of meat with salt as you turn. Using tongs, prop up steak and grill edges until browned. Grill sides of steak again, until meat is cooked to rare (about 120° on an instant-read thermometer, inserted 1 1/2 inches into steak; meat will be cooler near the bone). Total cooking time will be 25 to 35 minutes.

Transfer steak to a cutting board and let rest for 10 minutes. Slice steak; spreading gremolata onto warm meat. Garnish with lemon wedges.

Notes: Ask for marrow bone at your local butcher shop; have butcher split bone for you. Keep frozen until ready to use. To soften and scrape marrow from bone, place cut-side up in a skillet. Heat in a 200º oven just until marrow is soft enough to scrape from bone, 10 to 15 minutes. Coarsely crush peppercorns with a mortar and pestle or put in a sealable plastic bag and use the bottom of a heavy skillet, meat pounder or rolling pin to crush.