Grilled Porterhouse Steak with Horseradish Cream

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Horseradish

  Prepared

  4 tbsp or 60g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Porterhouse steak

  Beef, short loin, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  48 oz or 1.36kg

Directions

1. Prepare a grill for direct heat: medium-hot charcoal or moderate heat on a gas grill. Lightly oil the clean grill grate just before cooking.
2. While the grill heats, let the steaks sit at room temperature for about 15 minutes.
3. In a bowl, stir together the sour cream, horseradish, scallions, and salt and pepper to taste. Chill until ready to serve.
4. Pat the steaks dry and season all over with salt and pepper. Grill over direct heat, covered if using gas, turning once and moving as needed to avoid flare-ups, until an instant-read thermometer inserted horizontally into the thickest part registers about 120° for rare, about 9-12 minutes.
5. Transfer to a cutting board and rest for 10 minutes (the temperature will rise to about 125° to 128°). Slice thinly across the grain and serve with the horseradish cream.