Recipes Ingredients Meat & Poultry Beef Recipes Grilled Porterhouse with Brown Butter and Horseradish Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 19, 2020 Rate PRINT Share Close Photo: Christopher Testani Prep Time: 25 mins Total Time: 30 mins Servings: 4 Meet the most memorable steak you'll ever slice. It's a riff on Tuscany's "bistecca alla Fiorentina", a grilled porterhouse that is traditionally topped with arugula and a splash of olive oil. We added crunchy celery and briny olives to punch up the greens, tossed it all with lemon juice for brightness, and swapped the oil out for a drizzle of garlicky brown butter. A grating of horseradish serves as the flavor-packed final touch. Ingredients 1 porterhouse steak (2 inches thick; 2 pounds), at room temperature Kosher salt and freshly ground pepper Vegetable oil, for grill 4 tablespoons unsalted butter 3 cloves garlic, smashed and peeled 1 cup packed arugula 1 cup sliced celery, plus ¼ cup leaves ¼ cup pitted, sliced green olives, such as Castelvetrano 1 tablespoon fresh lemon juice Fresh peeled horseradish, for serving Directions Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side. Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more. Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat. In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve. Cook's Notes For this recipe, ask your butcher to cut your porterhouse two inches thick. If you can only find 1-to-1 1/4-inch steaks, swap in two and grill them over direct heat for just three to four minutes a side for medium-rare. Originally appeared: Martha Stewart Living, June 2020 Rate It PRINT