Fire-Roasted Porterhouse with Bone Marrow Salsa by Munchieslabs

Ingredients

• 1 (approx. 1 kg / 2.2 lb) porterhouse steak, thick-cut
• 2 pieces beef bone marrow, split lengthwise
• 3 large vine-ripened tomatoes
• 3 serrano chilies
• 1 tbsp kosher salt
• 1 tsp black pepper, freshly cracked
• 1 tbsp neutral oil

Instructions

1. Prepare a charcoal grill for high-heat direct cooking.
2. Season the porterhouse generously with salt and pepper on all sides.
3. Place the steak directly over the hot coals and sear for 4-5 minutes per side until a deep crust forms and internal temperature reaches 130°F (54°C) for medium-rare.
4. While the steak cooks, place the tomatoes and serrano chilies directly on the grate next to the steak, charring for 5-7 minutes until skins are blackened and blistered.
5. Place the bone marrow pieces on the grill (cut side up) for 6-8 minutes until the marrow is soft and bubbling.
6. Remove the charred vegetables, peel the skins off the tomatoes, and finely chop them with the serrano chilies to create a rustic salsa.
7. Rest the steak for 10 minutes, then slice, top with the salsa, and spoon the melted bone marrow over the meat before serving.