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Bon Appétit

Grilled Bistecca with Herby Fish Sauce

By Ignacio Mattos

5.0

(2)

Image may contain Food Meal Dish and Steak
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

Why baste your steak with fish sauce? It's called umami. Get into it.

Recipe information

  • Yield

    8 servings

Ingredients

2 (1 1/2"–2"-thick) porterhouse steaks (about 6 lb. total)
1/2 cup extra-virgin olive oil, divided
Kosher salt
3 Tbsp. freshly ground black pepper
2 garlic cloves, finely grated
1/4 cup fish sauce
2 Tbsp. coarsely chopped marjoram, rosemary, and/or thyme

Preparation

  1. Step 1

    Rub steak with 1/4 cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.

    Step 2

    Mix garlic, fish sauce, herbs, and remaining 1/4 cup oil in a small bowl.

    Step 3

    Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120°F for rare; temperature will rise to 125°F (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.

TagsItalianEuropeanSteakBeefMeatMainDinnerDairy FreeGluten FreeKeto5 Ingredients or FewerGrillingBon Appétit

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