3 to 4 lb (1.4 kg to 1.8 kg) porterhouse steak or bone-in rib steak
2 sprigs each fresh rosemary, thyme and sage
1 teaspoon each onion powder, garlic powder, salt and black pepper
1 tablespoon olive oil
2 tablespoon melted butter
Salmoriglio Garnish:
1 lemon, finely zested and juiced
1 clove garlic, minced
3 tablespoon olive oil
1 tablespoon each chopped fresh rosemary, thyme and Italian parsley
½ teaspoon salt
Directions
Salmoriglio Garnish: In a small bowl, combine lemon zest and juice, garlic, oil, rosemary, thyme, parsley and salt. Set aside.
Bundle and wrap rosemary, thyme and sage sprigs at the base with twine.
In a small bowl, mix onion powder, garlic powder, salt and black pepper.
Rub oil on steak; season steak all over with spice blend.
Heat the PADERNO Signature Pre-Seasoned Cast Iron Grill Pan, 30cm on high heat; place the steak on an angle across the grill ridges; let cook 4 minutes, dipping herb bundle into melted butter and using it to brush the steak.
Turn the steak over, setting it down on an angle. Cook for 4 minutes, dipping the herb bundle and brushing with more butter.
Turn the steak over again, rotating it 90 degrees to create a diamond pattern formed by the grill pan. Cook for another 4 minutes, dipping and brushing the steak with more butter.
Turn the steak over one last time and cook for a final 4 minutes, dipping and brushing with any remaining butter.
Transfer the steak to a cutting board and let rest for 3 to 5 minutes before slicing. Serve with Salmoriglio Garnish.
Tip: Cook time is approximate and intended for steak cooked rare to medium-rare.
Cook to your desired degree of doneness: Rare: 125°F. Medium-Rare: 145°F. Medium: 160°F. Well Done: 170°F.
