Grilled Dijon Glazed Porterhouse

Directions

Preheat Your Grill: Get your grill nice and hot, aiming for medium-high heat.

Prepare the Glaze: In a small bowl, mix together the Dijon mustard, olive oil, balsamic vinegar, minced garlic, and chopped rosemary.

Season the Steak: Pat the Porterhouse steak dry with paper towels, then generously season both sides with salt and black pepper.

Apply the Glaze: Brush the Dijon glaze onto both sides of the steak, making sure it's evenly coated.

Grill the Steak: Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer for precision—a medium-rare steak should be at 130-135°F (54-57°C).

Rest the Steak: Remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful bite.

Serve and Enjoy: Slice the steak against the grain and serve with your favorite sides. Enjoy the rich, tangy flavors of the Dijon glaze mingling with the succulent, grilled porterhouse.