Grilled Bistecca with Herby Fish Sauce

Ingredients for Grilled Bistecca with Herby Fish Sauce

• 2 (1 1/2"–2"-thick) porterhouse steaks (about 2.7kg total)

• 120ml extra-virgin olive oil, divided

• Kosher salt

• 3 tablespoons freshly ground black pepper

• 2 garlic cloves, finely grated

• 60ml fish sauce

• 2 tablespoons coarsely chopped marjoram, rosemary, and/or thyme

Rub steak with 60ml oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.

Mix garlic, fish sauce, herbs, and remaining 60ml oil in a small bowl.

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 49°C for rare; temperature will rise to 52°C (or medium-rare) as they rest. Transfer to a cutting board and let rest 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.