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Chef David Rose's Grilled Porterhouse Steak with Arugula Salsa Verde

Prep Time 10 minutes
Cook Time 2 hours 5 minutes
Author Chef David Rose

Ingredients

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
Steak Rub
  • 3 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp cumin
Porterhouse Steak
  • 1 48oz Omaha Steaks Butcher’s Cut Porterhouse Steak
Porterhouse Steak Rub
  • 2 tbsp unsalted butter
  • 3 fresh sprigs thyme
  • 2 whole garlic cloves
  • Maldon salt
  • 1 oz micro arugula

Instructions

Arugula Salsa Verde
  • Place all ingredients in food processor, and blend until thoroughly incorporated and sauce like consistency; season to taste with salt and pepper.
Steak Rub
  • Place all ingredients in a small bowl, and mix together thoroughly.
Porterhouse Steak
  • 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!
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