Ingredients
- Prime Porterhouse - about 2 kilos (8-9 Cm thick)
- Maldon Sea Salt
- Pepper
- Olive Oil
- Roasted Shallots to garnish
- Roasted Fingerlings to garnish
Directions
- Salt and Pepper the steak and cover in olive oil
- Allow to rest uncovered in the refrigerator for 12 hours or more
- Bring to room temperature
- Get charcoal fire up to full heat
- Cook at full heat for 10 minutes even if it flames up
- Flip steak and cook 8 minutes more
- Place steak on end and cook bone end 5 minutes more
- Remove from fire and rest for 5 minutes
- Remove from bone and slice into .6 Cm slices
- Arrange slices around the bone on platter
