Grilled Porterhouse Steaks with Savory Sun-Dried Tomato Pesto
Savor the rich flavors of grilled porterhouse steaks topped with a vibrant sun-dried tomato pesto. This delightful dish merges the deep, juicy flavor of high-quality steaks with a fresh, herbaceous pesto made from roasted pine nuts, fragrant basil, and tangy sun-dried tomatoes. Perfect for backyard barbecues or elegant campfire cooking, each bite delivers a luscious blend of textures and tastes. Impress your guests and elevate any meal with this gourmet twist on a classic steak dinner. Serve it alongside grilled vegetables or a light salad for a complete feast that celebrates both the simplicity and sophistication of outdoor cooking.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Pine nuts
1/4 cup (toasted)
Fresh basil leaves
1 cup (loosely packed)
Sun-dried tomatoes
1/3 cup (oil-packed and drained)
Parmesan cheese
1/4 cup (freshly grated)
Garlic clove
1 medium (peeled)
Kosher salt
1/2 teaspoon (to season pesto)
Extra virgin olive oil
1/4 cup (for pesto)
Porterhouse steaks
4 (12-16 ounces each) (1 inch thick)
Kosher salt
1 teaspoon (for seasoning steak)
Fresh ground black pepper
1/2 teaspoon (for seasoning steak)
Extra virgin olive oil
2 tablespoons (for brushing on steaks)
Instructions
1
To prepare the pesto, start by toasting the pine nuts in a medium skillet over medium heat. Spread them in a single layer and cook for about 5 minutes, stirring occasionally, until they are lightly browned and aromatic.
2
Transfer the toasted pine nuts to a food processor. Add the fresh basil leaves, sun-dried tomatoes, grated Parmesan cheese, garlic clove, and kosher salt. Pulse the mixture until it reaches a coarse cornmeal-like consistency.
3
While the food processor is running, slowly drizzle in the extra virgin olive oil until fully incorporated. If you desire a looser consistency, add 1 to 2 tablespoons of warm water gradually while pulsing. The final pesto should be a well-blended mix but not completely pureed; it should maintain some texture.
4
Season the porterhouse steaks generously with kosher salt and freshly ground black pepper on both sides, pressing the seasonings into the meat for enhanced flavor.
5
Lightly brush or spray each side of the steaks with a bit of olive oil to promote even grilling.
6
Allow the seasoned steaks to sit at room temperature for 20 to 30 minutes to enhance the tenderness and flavor before grilling.
7
Preheat your grill to medium heat. Place the steaks over direct medium heat and grill them for 8 to 10 minutes for medium-rare, turning them once or twice for even cooking. If flare-ups occur, temporarily move the steaks to indirect medium heat until the flames subside.
8
Once cooked to your desired doneness, remove the steaks from the grill and let them rest for about 5 minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is succulent.
9
Serve each porterhouse steak with a generous dollop of sun-dried tomato pesto on top, and enjoy the explosion of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The recipe uses Porterhouse steaks, specifically four steaks weighing 12 to 16 ounces each and about 1 inch thick.
How should I prepare the pine nuts for the sun-dried tomato pesto?
Toast the pine nuts in a medium skillet over medium heat for about 5 minutes, stirring occasionally until they are lightly browned and aromatic.
What ingredients are needed for the sun-dried tomato pesto?
You will need toasted pine nuts, fresh basil leaves, oil-packed sun-dried tomatoes, freshly grated Parmesan cheese, a garlic clove, kosher salt, and extra virgin olive oil.
What is the recommended consistency for the pesto?
The pesto should have a coarse cornmeal-like consistency; it should be well-blended but not completely pureed to maintain some texture.
How do I make the pesto thinner if it is too thick?
You can add 1 to 2 tablespoons of warm water gradually while pulsing the food processor until you reach your desired consistency.
How should the porterhouse steaks be seasoned?
Season them generously on both sides with kosher salt and freshly ground black pepper, pressing the seasonings into the meat for better flavor.
Should the steaks be grilled immediately after seasoning?
No, it is recommended to let the seasoned steaks sit at room temperature for 20 to 30 minutes to enhance tenderness and flavor.
What grill temperature is best for this recipe?
The grill should be preheated to medium heat for cooking the steaks.
How long do I cook the steaks for medium-rare doneness?
Grill the steaks over direct medium heat for 8 to 10 minutes, turning them once or twice.
What should I do if the grill has flare-ups while cooking the steak?
Temporarily move the steaks to indirect medium heat until the flames subside, then return them to direct heat.
Is it necessary to rest the steaks after grilling?
Yes, let the steaks rest for about 5 minutes after removing them from the grill to allow the juices to redistribute.
How is the pesto served with the steak?
Serve each porterhouse steak with a generous dollop of the sun-dried tomato pesto placed right on top.
Can I use dried basil instead of fresh basil for the pesto?
The recipe specifies fresh basil leaves for a vibrant, herbaceous flavor, which is traditional for pesto; dried basil would not provide the same texture or taste.
What kind of sun-dried tomatoes should I use?
The recipe calls for oil-packed sun-dried tomatoes that have been drained.
How much olive oil is used for the steaks themselves?
Two tablespoons of extra virgin olive oil are used for brushing or spraying on the steaks to promote even grilling.
Is the garlic in the pesto cooked or raw?
The garlic is used raw; one medium peeled clove is pulsed into the pesto mixture.
What are some suggested side dishes for this meal?
This dish pairs well with grilled vegetables or a light salad for a complete meal.
Can this recipe be prepared for a camping trip?
Yes, the description mentions it is perfect for elegant campfire cooking as well as backyard barbecues.
What type of cheese is used in the pesto?
The recipe requires 1/4 cup of freshly grated Parmesan cheese.
How many servings does this recipe provide?
Based on the ingredients list, the recipe prepares 4 steaks, making it suitable for 4 servings.
What is the total amount of pine nuts needed?
The recipe uses 1/4 cup of pine nuts.
Do I need to peel the garlic before putting it in the food processor?
Yes, the garlic clove should be peeled before being added to the mixture.
When do I add the olive oil to the pesto?
The olive oil should be slowly drizzled into the food processor while it is running, after the solid ingredients have been pulsed into a coarse consistency.
Can I use pre-ground black pepper?
The recipe recommends freshly ground black pepper for the best flavor when seasoning the steaks.
Is the pesto a smooth sauce?
No, it should maintain some texture and not be completely pureed.
How thick should the steaks be cut?
The porterhouse steaks should be approximately 1 inch thick.
What heat setting is used for toasting the pine nuts?
Use medium heat to toast the pine nuts in a single layer.
What kind of salt is used for the steak and the pesto?
Kosher salt is used for both the pesto seasoning and the steak seasoning.
How many times should the steaks be turned on the grill?
The steaks should be turned once or twice during the 8 to 10-minute grilling period.
What is the key benefit of letting the meat sit at room temperature before grilling?
Allowing the meat to sit at room temperature for 20 to 30 minutes enhances both the tenderness and the flavor of the final dish.