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Grilled Porterhouse Steak with Ancho Chile Harissa

Steve Hunter and Sarah Jay

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.


  • 1 Tbs. freshly ground black pepper
  • 2 shallots, sliced (about 1/2 cup)
  • 1 sprig rosemary, leaves stripped from stem
  • 1 tsp. soy sauce
  • 1 tsp. balsamic vinegar
  • 1 Tbs. olive oil
  • 1 porterhouse steak, about 32 oz. (2 inches thick)
  • 1 Tbs. coarse salt
  • Ancho Chile Harissa (optional)

Nutritional Information

  • Nutritional Sample Size based on four servings with 1 Tbs. harissa
  • Calories (kcal) : 660
  • Fat Calories (kcal): 480
  • Fat (g): 53
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 28
  • Cholesterol (mg): 0
  • Sodium (mg): 1705
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 40


  • In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture. Set aside and prepare the grill.
  • When the fire is medium hot (you’ll be able to hold your hand just above the grate for 2 seconds), scrape off the shallots and rosemary and drain any liquid. Rub both sides of the steak with salt. Grill the steak on one side for 8 to 10 minutes, keeping the smaller tenderloin section over a less intense heat. If there are flare-ups, move the steak to another part of the grill. Turn the steak and grill for another 6 to 8 minutes. It should be rare to medium rare at this point.
  • Transfer the steak to a clean wooden carving platter and let it rest for 3 to 4 minutes. so the meat relaxes and the juices redistribute. Serve it whole or else carve it, slice it, and reassemble it, saving the juices. Serve with Ancho Chile Harissa, if you like.


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Reviews (3 reviews)

  • cookingjudy | 06/02/2020

    Have been making this for years and it is always good. The harissa is addictive and good on chicken, fish, sandwiches, a spoon. You won't be disappointed.

  • jeffnegrin | 09/24/2013

    holy cow! easy to make. easy to serve. easy to eat! i wanna take a bath in the harissa sauce. you MUST make it!

  • Sandy7117 | 06/11/2008

    This was so easy and so delicious! Try it, you'll be glad!

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