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, all grades, raw

  4 lb or 1.81kg

• Horseradish

  Prepared

  ¼ cup or 60g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Scallions

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

  4 medium or 60g

Directions

1. Finely chop the scallions.
2. Prepare the grill for cooking over direct heat with medium-hot charcoal, or moderate heat for gas.
3. While the coals are lighting, let the steaks stand at room temperature for about 15 minutes. Mix the sour cream, horseradish, scallions, one-third of the salt, and one-third of the pepper in a bowl.
4. Pat the steaks dry and season with the remaining salt and pepper. Grill the steaks on a lightly oiled grill rack, covered if using a gas grill, turning once and moving as needed to avoid flare-ups, until a thermometer inserted horizontally into the meat registers about 120°F for rare, 9 to 12 minutes total.
5. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing. The internal temperature will rise to 125 to 128°F during this time. Thinly slice the meat and serve with the prepared sauce.

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