Dining Tip: Slow-Grilled Porterhouse Steak with Syrah

As Labor Day approaches, take advantage of the last grilling days of the season with a perfectly cooked cut of spice-rubbed beef
Dining Tip: Slow-Grilled Porterhouse Steak with Syrah
A French Syrah emulates the meaty, smoky and peppery notes of the steak. (Oriana Koren)
Aug 20, 2018

Note: This recipe originally appeared in the Sept. 30, 2018, issue of Wine Spectator, "The New Las Vegas." Don't miss your last chance to pick up your copy, on newsstands now!

Recipe courtesy of chefs Josiah Citrin and Joseph Johnson of Charcoal Venice in Los Angeles

Slow-Grilled Porterhouse

• 1/2 cup sel gris
• 1 teaspoon freshly ground black pepper, plus more to finish
• 1 teaspoon ground Javanese pepper
• 1 teaspoon brown sugar
• One 48-ounce prime porterhouse steak, preferably 35-day dry-aged
• Mayonnaise
• Extra-virgin olive oil
• Fleur de sel

1. Prepare a charcoal grill over medium-high heat. In a bowl, combine sel gris, black pepper, Javanese pepper and brown sugar. Set aside.

2. Let the steak come to room temperature, 30 to 45 minutes. When the grill is very hot, brush steak with a thin layer of mayonnaise on both sides to coat. Season generously with the rub.

3. Place steak on the hottest part of the grill. Sear over direct heat, turning every 30 seconds, about 5 minutes. Transfer to a sheet pan fitted with a wire rack and let rest for 5 minutes. (Resting the large cut helps control the internal temperature.) Return steak to hottest part of grill and sear, turning every 30 seconds, until beginning to char, about 5 minutes more. Transfer again to wire rack to rest for 5 minutes. Return steak to hottest part of grill and sear a third time, turning every 30 seconds until nicely charred but not burnt, about 5 minutes more. Transfer to wire rack for final 5-minute rest. Steak should be medium-rare. If using a smaller porterhouse, shorten the cooking and resting times accordingly.

4. Slice the filet and remove the center bone. Cut each side into 1/4-inch-thick slices. On a serving platter, rearrange bone and steak pieces in formation. Drizzle with olive oil and sprinkle with fleur de sel and pepper. Serves 6.

Sommelier's pick: Alain Graillot Crozes-Hermitage 2015
"When I did the list, the goal was Syrah, not Cabernet. Surprisingly few people have had really good French Syrah. The Graillot is emblematic: It's meaty, smoky and peppery, and it's prettier than a lot of the '15s. Plus it's a total bargain."—Matthew Luczy, Charcoal wine director

Wine Spectator alternates:
Domaine Belle Crozes-Hermitage Les Pierrelles 2015 (91 points, $29)
Marlène & Nicolas Chevalier Crozes-Hermitage Marius 2016 (90 points, $27)

Cooking

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