A hearty porterhouse deserves a light yet fresh pesto to add the perfect vibrancy and heightened flavor. Pair with a bottle of cabernet and call it a date night.
2 Chairman’s Reserve® porterhouse steaks, cut 1 1/2 inches thick
Freshly ground black pepper
1 cup fresh Italian parsley leaves
2 garlic cloves
1 tablespoons red wine vinegar
1/4 teaspoon salt
Crushed red pepper, as desired
1. For sauce, place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended. Add crushed red pepper, as desired.
2. Season steaks with pepper. Place steaks on grill over medium, ash-covered coals. Grill, covered, 19 to 24 minutes (20 to 25 minutes over medium heat on preheated gas grill), turning occasionally. Remove steaks when instant-read thermometer registers 140°F for medium-rare; 155°F for medium. Transfer steaks to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium-rare; 160°F for medium.)
Carve steaks; serve with sauce.
Serving Suggestion: Roasted vegetables (cauliflower, brussels sprouts, cremini mushrooms)
Beer Pairing: Black Lager
Wine Pairing: Cabernet Sauvignon, Chateauneuf du Pape, Barolo