Servings: three to four.
Unlike a lot of chefs who fan out the porterhouse after carving, I prefer a more organic approach. I cut out the bone, slice the sirloin and tenderloin, and then reassemble the steak on the plate in its original form. If there’s a tail of meat on the porterhouse, fold it to one side and secure with a skewer before grilling.
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holy cow! easy to make. easy to serve. easy to eat! i wanna take a bath in the harissa sauce. you MUST make it!
This was so easy and so delicious! Try it, you'll be glad!
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