Grilled Porterhouse Steak with Horseradish Cream

Ingredients

• Pepper

  Spices, black

  1 ½ tsp or 3g

• Salt

  Table

  1 ½ tsp or 9g

• Porterhouse steak

  Beef, short loin, separable lean and fat, trimmed to 1/8" fat, select, raw

  4 lb or 1.81kg

• Horseradish

  Prepared

  ¼ cup or 60g

• Sour cream

  Reduced fat

  1 cup or 230g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

Directions

1. Finely chop scallions.
2. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
3. While coals are lighting, let steaks stand at room temperature about 15 minutes. Stir together sour cream, horseradish, scallions, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
4. Pat steaks dry and sprinkle all over with remaining teaspoon each of salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning steaks over once and moving them around grill to avoid flare-ups if necessary, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120F for rare, 9 to 12 minutes total. Transfer steaks to a cutting board and let stand 10 minutes before slicing. (Internal temperature will rise to 125 to 128F while steaks stand.) Thinly slice meat and serve with sauce.

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