Grilled Steak with Fish Sauce

steak italy garlic fish sauce marjoram rosemary thyme

Ignacio Mattos

8 servings

Source

Ingredients

2 1½"–2"-thick porterhouse steaks (about 6 lb. total)

½ cup extra-virgin olive oil, divided

Kosher salt

3 Tbsp. freshly ground black pepper

2 garlic cloves, finely grated

¼ cup fish sauce

2 Tbsp. coarsely chopped marjoram, rosemary, and/or thyme

Method

Rub steak with ¼ cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.

Mix garlic, fish sauce, herbs, and remaining ¼ cup oil in a small bowl.

Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120° for rare; temperature will rise to 125° (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.