Porterhouse Steak With Bearnaise Sauce

• 1 porterhouse steak, 3 1/2 pounds and about 2 inches thick
• Salt to taste if desired
• 2 teaspoons freshly ground black pepper
• 1 tablespoon corn, peanut or vegetable oil
• Bearnaise sauce (see recipe)

1. Preheat a charcoal grill or oven broiler to high.
2. Rub the steak on both sides with salt to taste and the pepper.
3. Brush on both sides with oil.
4. If the charcoal grill is used, reduce the heat to low.
5. Place the steak on the grill, or place it on a rack, under the broiler about 4 inches from the heat source.
6. Let cook with door partly open for 5 to 6 minutes.
7. Turn meat over and let cook 25 minutes for medium rare, 30 minutes for medium.
8. Remove steak from grill or broiler and let stand 10 minutes so juices will be redistributed.
9. Serve sliced with bearnaise sauce on the side.

porterhouse steak, salt, freshly ground black pepper, corn, bearnaise sauce

Taken from cooking.nytimes.com/recipes/9784 (may not work)