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Rosemary Porterhouse with Chimichurri

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Mattman3969
Mattman3969 Posts: 10,457
edited August 2015 in EggHead Forum
 We went to Fresh Market on the hunt for a good steak and the porterhouse just jumped in my buggy.  
 Got home and made a Chimichurri sauce and salted the steak about 3hrs before cook time.  
  The mini was on steak detail and dialed in at 500° direct.  I placed a few rosemary sprigs on the meat and flipped every 3 minutes



 Meanwhile the small was getting ready for corn detail.  550° raised direct. 


Plated up with just a bit of the chimichurri.  The steak really didn't need the chimichurri but I made it so why not use just a touch of it? Not my best sear but the taste of the meat made me not miss the crust. 



Thanks for looking.  

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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