Why You’ll Love This Recipe

I love this recipe because it combines perfectly grilled steak with a fresh and savory herb sauce that melts into every slice. The roasted garlic adds deep flavor while the vinegar and mustard balance the richness beautifully.

I also like that this method creates steakhouse-quality results with simple ingredients and straightforward grilling techniques.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 porterhouse steaks
2 tablespoons coarse sea salt
¼ cup unsalted butter
2 bulbs garlic, tops sliced off
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon canola oil
Roasted garlic, pressed
2 teaspoons rosemary, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
½ teaspoon red chili flakes
1.5 tablespoons red wine vinegar
1 tablespoon spicy mustard
1 tablespoon olive oil
1 teaspoon kosher salt

Directions

I season the porterhouse steaks generously with coarse sea salt and place them in the refrigerator while I prepare the grill.

I drizzle a little oil over the cut side of the garlic bulbs and season them with sea salt and black pepper. I wrap them tightly in foil and set them aside.

I preheat the grill for two-zone direct cooking at high heat, around 400°F.

I place the garlic bulbs cut-side down on the cooler side of the grill and roast them for 30 to 40 minutes until soft and golden.

Once the garlic is roasted, I squeeze the softened garlic cloves into a bowl. I add the rosemary, thyme, sage, chili flakes, red wine vinegar, spicy mustard, olive oil, and kosher salt. I mix everything together until fully combined to create the board sauce.

Next, I place the steaks over direct heat and grill them for about 3 to 4 minutes per side until they reach an internal temperature of 120°F.

Just before the steaks are done, I melt the butter and baste the steaks while continuously flipping them for extra flavor and a beautiful crust.

I spread a layer of the board sauce directly onto a cutting board and place the hot steaks on top to rest for 2 to 3 minutes. I flip the steaks once so both sides absorb the sauce.

After resting, I slice the steaks and serve immediately.

Servings and Timing

This recipe makes 4 servings.

Prep time: about 15 minutes
Cook time: about 45 minutes
Resting time: 5 minutes
Total time: 1 hour 15 minutes

Variations

I sometimes swap porterhouse steaks for ribeye or New York strip steaks depending on what I have available. For extra heat, I like adding more chili flakes or a touch of hot sauce to the board sauce.

I can also add fresh parsley or chives for a brighter herb flavor. If I want a smokier taste, I occasionally use wood chunks or charcoal while grilling.

Storage/Reheating

I store leftover steak in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the steak gently in a skillet over low heat with a little butter to help keep it juicy. I avoid overheating because steak can become tough if cooked too long after grilling.

FAQs

What is board sauce?

Board sauce is a flavorful mixture spread directly onto the cutting board so the resting steak absorbs the flavors as it sits.

Why should I rest the steak on the sauce?

I like this method because the steak juices mix with the herbs and garlic, creating an incredibly rich and flavorful finish.

Can I use a different cut of steak?

Yes, I can use ribeye, strip steak, or even filet mignon if I prefer.

How do I know when the steak is done?

I use a meat thermometer and pull the steaks at around 120°F for medium-rare after resting.

Can I make the board sauce ahead of time?

Yes, I can prepare the board sauce several hours ahead and keep it refrigerated until ready to use.

Conclusion

These grilled steaks with board sauce are juicy, smoky, and packed with bold herb and garlic flavor. I love serving them for special dinners, cookouts, or anytime I want an impressive steak recipe with minimal effort.