Yes, you can eat steak right off the cutting board. In fact, this Grilled Porterhouse Steaks with Roasted Garlic Board Sauce is meant for just that. Roasted garlic bulbs pressed into an herbal sauce that we schmear over the cutting board. Grill up some porterhouse steaks, baste in butter then let rest on the cutting board atop the board sauce. It’s an epic flavor add that you need to try.
What is a Board Sauce?
First invented by Chef Adam Perry Lang, the idea of a board sauce is not that overly complicated. Typically, it is an herb based sauce, that has minimal amounts of liquids, that gets added to the cutting board for the food to rest on top. It is a great way to add extra flavor all over your steak, pork chop or lamb chop without having to drizzle or drench the sliced food.
The biggest key to making a good board sauce is minimizing the liquid. This is really because we don’t want all the liquid to spill off the side of the cutting board while the food rests. Take for example or Grilled Porterhouse Steaks with Roasted Garlic Board Sauce. The Roasted Garlic Board Sauce is primarily garlic, herbs and seasoning. The tiny amount of liquid is added at the end so that it becomes more of a paste and then spreads out over the cutting board easily.
How I made these Grilled Porterhouse Steaks with Roasted Garlic Board Sauce
Now onto the good part, cooking these Grilled Porterhouse Steaks with Roasted Garlic Board Sauce. We will start by roasting the garlic. Taking a garlic bulb, we will slice off the tip so that just the top of the garlic cloves are showing. Lather the top with oil, salt and pepper then wrap it up in aluminum foil. We will roast these indirectly over high heat for 30-40 minutes until they are golden brown and soft.
Next, we squeeze the meat of the garlic into a bowl along with all the other ingredients for the Board Sauce. Mix that together and we are ready to move on to the Grilled Porterhouse Steaks. We cook the steaks with just sea salt directly over the fire for 3-4 minutes per side. We melt some butter and baste the outside halfway through in order to add some more flavor. Once the steaks hit 120F internal, pull them off and set aside.
Time for Plating and Eating!
Lather your cutting board in the Roasted Garlic Board Sauce, then add the Grilled Porterhouse Steaks on top. Let them rest for 2-3 minutes before slicing into them. My family ate the whole meat right off the cutting board, but feel free to plate them if you like. Just make sure to mop up the sauce with a big slice of the Grilled Porterhouse Steaks. Cheers!
Grilled Steaks with Board Sauce
Yes, you can eat steak right off the cutting board. In fact, this Grilled Steaks with Board Sauce recipe is meant for just that.
- 3 Porterhouse Steaks
- 2 tbsp of Coarse Sea Salt
- ¼ cup of Butter unsalted
- 2 bulbs of Garlic tops sliced off
- ½ tsp of Sea Salt
- ½ tsp of Black Pepper
- ½ tsp of Canola Oil
- Roasted Garlic pressed
- 2 tsp of Rosemary chopped
- 1 tsp of Fresh Thyme chopped
- 1 tsp of Fresh Sage chopped
- ½ tsp of Red Chili Flakes
- 1.5 tbsp of Red Wine Vinegar
- 1 tbsp of Spicy Mustard
- 1 tbsp of Olive Oil
- 1 tsp of Kosher Salt
Season your steak with just coarse sea salt. Place in the fridge until ready to cook. Next, use a drop of oil, salt and pepper onto the open side of the garlic bulb. Wrap tightly in aluminum foil and set aside.
Preheat fire for two zone direct cooking at high heat (around 400F).
Add your garlic bulbs, flat side down, to the cool side of the grill to roast for 30-40 minutes until golden brown and softened. When done, pull off and press the meat of the garlic into a bowl. Add the rest of the Board Sauce ingredients to the bowl and mix until thoroughly blended. Set aside until ready to use.
Next, place the steaks on the direct heat side of the grill. Cook for 3-4 minutes per side until 120F internal. Right before they are done, melt some butter and baste the steaks. Continuously flip them and baste until done. When done pull off quickly.
On your cutting board, lay out a layer of the Board Sauce. Place the hot steaks on top of the board sauce to rest for 2-3 minutes. Flip the steaks over in order to get both sides covered in the sauce. Once the steaks are rested, slice and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!