Recipes Ingredients Meat & Poultry Beef Recipes Grilled Porterhouse with Shallots and Potatoes 3.4 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Servings: 4 With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled shallots. Ingredients 1 pound shallots (about 12), unpeeled 1 ¼ pounds russet potatoes (about 3 medium), cut into 1 ½-inch pieces 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper Vegetable oil, for grill 2 ¼ pounds bone-in porterhouse or sirloin steak Directions Heat a grill to medium-high. Place shallots and potatoes separately on 2 large double layers of foil lined with parchment paper; drizzle with olive oil and season with salt and pepper. Fold parchment and foil around vegetables and crimp edges to form 2 packets. Clean and lightly oil hot grill. Grill vegetables, flipping once, until shallots are soft and potatoes are cooked through and crisp around edges, 30 minutes. After vegetables have been on grill 10 minutes, season steak with salt and pepper and grill, turning occasionally, until medium-rare, 15 to 20 minutes. Transfer steak to a cutting board and tent loosely with foil. Let rest 10 minutes before cutting meat from both sides of bone and thinly slicing against the grain. Serve with shallots and potatoes. Cook's Notes A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed. To eat the shallots, simply slit their skins and squeeze out the soft flesh. Rate it Print