Broiled Porterhouse with Roasted Garlic and Lemon

As seen on the Route 66 journey, the bigger the steak, the better.

  • Preparation Time540 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the steak

2 dry-aged prime porterhouse steaks (about 500g each)
4 bacon rashers or 2 tablespoons bacon fat

For the Roasted Garlic Schmear

1 head roasted garlic, peeled
Juice and zest of 1 lemon
50g parsley, chopped
2 tbsps olive oil
1 tbsp chopped oregano
1 tsp sea salt

The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.

For the garlic schmear, combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine.

Turn the oven grill on to get it up to temperature.

Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.

Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.

At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.

Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.

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