Ingredients :
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 beef porterhouse steak
- 1-1/4 teaspoons salt
- 3/4 teaspoon pepper
- 3 tablespoons butter, melted
- Garlic herb butter, optional
Directions :
- Preheat grill to 350°. Use kitchen twine to tie together the thyme and rosemary sprigs at the root end; set aside.
- Pat steak dry with paper towel. Sprinkle with salt and pepper. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-6 minutes on each side. During the last 2-3 minutes of cooking, baste steak by dipping thyme and rosemary bunch into melted butter and brushing onto the steak; discard thyme and rosemary.
- Remove from the grill. Let steak stand 5 minutes before serving. If desired, serve with herb garlic butter.
