Grilled bistecca with herby fish sauce recipe

Ingredients for Grilled bistecca with herby fish sauce

• 1,350 g porterhouse steaks (about 2,700 g total), 1.5–2 inches thick

• 120 ml extra-virgin olive oil, divided

• salt, to taste

• 45 g freshly ground black pepper

• 2 garlic cloves, finely grated

• 60 ml fish sauce

• 30 g coarsely chopped marjoram

• rosemary, to taste

• thyme, to taste

How to make Grilled bistecca with herby fish sauce

1. Rub the steak with 60 ml of oil, seasoning generously with salt and sprinkling with pepper to nearly cover both sides. Let it sit at room temperature for 30 minutes.

2. In a small bowl, mix together the garlic, fish sauce, herbs, and the remaining 60 ml of oil.

3. Prepare the grill for medium-high indirect heat: for a gas grill, leave one or two burners off, and for a charcoal grill, bank the coals on one side.

4. Grill the steaks over direct heat until nicely charred, about 2 minutes per side.

5. Move the steaks to the indirect heat and continue grilling, basting with the fish sauce mixture, until browned all over, about 5 minutes per side.

6. Use an instant-read thermometer to check the thickest part of the steaks; it should register 50°C for rare, rising to 52°C (medium-rare) as they rest.

7. Transfer the steaks to a cutting board and let them rest for 20 minutes before slicing against the grain.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.