Even when it is a bit cold outside, Christmas is perfect for those who enjoy outdoor grilling and want to celebrate the holidays by cooking outdoors. Create memories that will last a lifetime with fantastic meals like Grilled Bistecca with Herby Fish Sauce. Bold and salty, this basted steak is full of elegant flavor, pairs well with any other dish, and offers a stunning presentation for your Christmas party table. If you want to join in on the fun this year, then follow these easy steps for preparing your favorite dish while outdoors.

Don some salt and pepper, and let this steak sit at room temperature to even out the fibers and make it ready for uniform cooking. Combine garlic, fish sauce, herbs, and oil to make the basting sauce. Sear the steak over direct medium-high heat for a couple of minutes and then move over indirect heat to finish cooking throughout. Baste with fish sauce to finalize the savory goodness before serving. Christmas is a festive occasion that always has an air of excitement because you know there is plenty of delicious food, gifts, and sharing with loved ones!

Serves 8

Christmastime Grilled Bistecca with Herby Fish Sauce Ingredients

  • 2 1½"–2"-thick porterhouse steaks (about 6 lb. total)
  • ½ cup extra-virgin olive oil, divided
  • Kosher salt
  • 3 Tbsp. freshly ground black pepper
  • 2 garlic cloves, finely grated
  • ¼ cup fish sauce
  • 2 Tbsp. coarsely chopped marjoram, rosemary, thyme, or a combination

Christmastime Grilled Bistecca with Herby Fish Sauce Directions

  1. Rub steak with ¼ cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature for 30 minutes.
  2. Mix garlic, fish sauce, herbs, and remaining ¼ cup oil in a small bowl.
  3. Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side.
  4. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120° for rare; the temperature will rise to 125° (or medium-rare) as they rest.
  5. Transfer to a cutting board and rest 20 minutes before slicing against the grain.

Taken from bonappetit.com  https://www.bonappetit.com/recipe/grilled-bistecca-with-herby-fish-sauce

December 20, 2021 — Jason Klein