Nothing smells more like summer than the aroma of charcoals smoking up every backyard in America, and Hirsch’s Specialty Meats is ready with fresh cuts of pork, beef and chicken for any cookout in your near future. For over 20 years, Gary’s butcher shop has been supplying Dallas neighborhoods with hand-cut proteins unlike anything you’ll see at the supermarket.
This recipe calls for a porterhouse steak, but if you feel like subbing in a T-Bone or New York Strip, just adjust the grilling time depending on the thickness of the steak.
Grilled Porterhouse with Rosemary Oil and Sauteed Spinach
Serves 2
artizone.com ingredients:
2 Porterhouse steaks, about 1.25 lbs each from Hirsch’s Specialty Meats
Kosher salt and freshly ground pepper from From the Grocer
2 tablespoons Garden Rosemary Olive Oil from Texas Olive Ranch
3/4 to 1 lb. of fresh spinach from From the Grocer
2 tablespoons Roasted Garlic Olive Oil from Texas Olive Ranch
2 shallots, minced from From the Grocer
Prepare a gas or charcoal grill for cooking over high heat. Sprinkle each side generously with salt and pepper. Grill the steaks over direct heat for about 5 minutes until the bottom is browned and caramelized. Turn the steaks over and continue grilling on the other side until it reaches a nice brown color, about 5 minutes longer. Move the steaks to a cooler area of the grill and continue cooking until medium-rare in the center, about 7 minutes longer. Remove the steaks to a platter and let them rest, tented loosely with aluminum foil, for five to ten minutes.
Meanwhile, remove the thick stalks from the spinach and wash in several changes of water. In a large pan over medium-high heat, heat the Roasted Garlic Olive Oil. Add the shallots and sauté until softened, about 1 minute. Add the spinach and ¼ cup cold water and sauté until cooked down and wilted, about 5 minutes.
Slice the steak and sprinkle a few droplets of Garden Rosemary Olive Oil on top. If you feel like going crazy, brush a good-sized coating of your favorite sauce from Daddy Rex’s BBQ Sauces on top. Serve the steak and spinach while still hot, with a glass of 2005 Saddlerock Malibu Merlot from Dallas Fine Wines.
Cook’s Tip: To check for a medium-rare steak, press the tip of your thumb to your middle finger and feel the palm of your hand near your thumb. The steak’s middle should feel just like it.
Prep time: 5 minutes / Cook time: 17-20 minutes
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This recipe was created by Emily Wise Miller.
Emily Wise Miller has written on food and travel for national publications such as Saveur, Elle Décor, Salon.com, and the San Francisco Chronicle. In addition, she has worked as an in-house editor for companies such as Fodor’s Travel Guides, Chronicle Books, and Weldon Owen Publishers in San Francisco, where she edited nearly a dozen cookbooks under the Williams-Sonoma brand. Miller is the author of the books The Food Lover’s Guide to Florence (Ten Speed, 2003 and 2006), Top Chef Quickfire, and How to Cook Like a Top Chef. She lives and cooks in Dallas with her two children and her husband, an art historian.
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