Grilled porterhouse steak with pepper sauce

Description

This is a large steak from the very beginning of the thin edge with part of the tenderloin and a T-shaped bone. It is very soft and juicy.

Cooking

Step 1

It is best to buy steaks in advance. Wrap them individually in parchment paper and refrigerate for 24-48 hours.

Step 2

Remove steaks from refrigerator 2 hours before grilling. Pat dry with paper towels, rub with olive oil and cover with cling film.

Step 3

For the sauce, lightly crush the peppercorns in a mortar and mortar. Peel the onion, chop and fry in oil for 5 minutes. Add pepper and brandy; cook over high heat for 3 minutes. Pour in the cream, reduce heat to medium, bring almost to a boil, but do not boil. Keep the sauce warm.

Step 4

Kindle the coals in the brazier - they should burn out well and be covered with gray ash. Heat the grate, grease. Put the steaks, set the grate on the grill. Fry for 2 min. from each side. Transfer the steaks to a platter and let rest 7-10 minutes.

Step 5

Return the steaks to the coals and grill for 1 minute. from each side. Let rest 5 min. Fry until cooked medium rare - 55 ° C or medium - 60 ° C (determine with an electronic thermometer). Remove from the coals at 3°C until done (52 and 57°C) and let the steaks rest on a plate, covered with foil, for 10 minutes. - they will reach the right temperature. Salt, pepper and serve with sauce.