Today we welcome to WOT Chef David Rose to be a part of our Grill Week and go LIVE with Camila!
Chef David Rose not only gave us an amazing recipe for Grilled Porterhouse Steak with Arugula Salsa Verde (more on that below), but he also gave us some great grill tips!
Here are some tips that he suggests when grilling:
• For those who are grilling with charcoal, natural is always best. Go for charcoal that has no additives or preservatives.
• When you are heating up your grill, make sure you use an oil with a high smoking point (like peanut oil). To grease your grill put a little oil on a paper towel and just wipe down the grates.
• Chef David also suggests cleaning the grill after each time you cook. Wait for it to cool down a little bit, and then clean! The last tip? To really grill right, Chef David Rose suggests getting a grill thermometer.
Now, for the fun part — Cooking some steak! For this Grilled Porterhouse Steak with Arugula Salsa Verde recipe, Chef David pre-heated his steak using an emersion blender. But if you don’t have one at home don’t worry…. You can do the reverse sear! Set the grill up first at 250 degrees. This will slowly bring your meat up to temperature. Then you will want to sear and ramp up the heat to 500 or 550 degrees.
Check out the video below for all of the step-by-step instructions from Chef David Rose and Camila as they made this recipe LIVE!
Chef David Rose's Grilled Porterhouse Steak with Arugula Salsa Verde
- 1/2 bunch of cilantro
- 1/2 bunch of flat leaf Italian parsley
- 1 cup packed arugula
- 1/2 cup olive oil
- 1 tbsp capers
- 1 tbsp caper juice
- 2 tbsp sherry vinegar
- 1 anchovy filet preferably Cantabrian, if you can find it
- juice of 1 whole lemon
- 1/2 tsp crushed red pepper
- 1 smashed garlic clove
- salt and pepper to taste
- 3 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp cumin
- 1 48oz Omaha Steaks Butcher’s Cut Porterhouse Steak
- 2 tbsp unsalted butter
- 3 fresh sprigs thyme
- 2 whole garlic cloves
- Maldon salt
- 1 oz micro arugula
- Place all ingredients in food processor, and blend until thoroughly incorporated and sauce like consistency; season to taste with salt and pepper.
- Place all ingredients in a small bowl, and mix together thoroughly.
- Season porterhouse steak liberally with steak rub on all sides, allow to come to room temperature, about 25 to 30 mins.
- Place seasoned porterhouse steak, garlic and thyme in large sous vide bag, and vacuum seal.
- Sous vide steaks in vacuum sealed bag, in water bath at 5 degrees below target doneness temperature for 2 hours.
- Preheat Big Green Egg/grill to 550 degrees (high heat).
- Remove porterhouse from water bath, remove from bag and pat dry with paper towel.
- Grill on direct heat, about 90 seconds to 2mins on each side of porterhouse until nice, charred and browned.
- Remove from Big Green Egg/grill, place on cutting board and place butter on top of porterhouse. Lightly tent steak with aluminum foil and rest 8 to 10 mins.
- Once the steak has rested, slice and remove meat from the bone, and slice into 1” medallions; rearrange the sliced NY strip and filet Mignon medallions along the bone, finish with light sprinkle of maldon salt, drizzle arugula salsa verde, andgarnish with micro arugula.
- Serve remaining arugula salsa verde on the side. ENJOY!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
About Chef David Rose
You may have seen him in action on one of his many daytime TV cooking segments, competing on Food Network Star, or at a prestigious national food and wine event across the country. But one thing is for certain whenever Chef David Rose is around… you’ll find plenty of great food and laughter! Born in New Jersey to two chef parents, David always had an adventurous, curious, and diverse palate. If it smelled good and looked good, chances are it would get eaten.
Like a truffle pig, he sniffed out his culinary interests, and it led him to Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, where he ultimately settled for the last twenty years. He identifies as a Southern chef, but also creatively reinterprets classic Southern fare by incorporating the refinement of his French culinary training, along with his signature bold flavors and the occasional flair from his family’s Jamaican recipes. Cooking and eating is David’s life . . . literally!
Chef Rose is a Food Network/TV personality, Omaha Steaks Executive Chef/Spokesperson & serves as a national brand ambassador for Nissan USA and Big Green Egg. He’s also the cookbook author of the soon to be released “EGGin’: David Rose cooks on the Big Green Egg.”
Rose appeared as a finalist on Food Network Star (Season 13), cooking head to head with Bobby Flay and fielding praise from Giada de Laurentiis. Chef David Rose regularly appears on Food Network, Good Morning America, The Today Show, Home & Family, EXTRA TV, Tamron Hall, and various national morning shows. As well as being featured in Rachael Ray, and Essence magazines.
As a special events chef & culinary content creator, Chef David Rose works with many high profile brands and professional clientele. Outside of the kitchen, he continues to draw culinary inspiration from his travels.
“Food is life… It not only feeds the body, but it nourishes the soul. To know me is to taste my cooking.”