Grilled Porterhouse Steak with Ancho Chile Harissa

Unlike a lot of chefs who fan out the porterhouse after carving, I prefer a more organic approach. I cut out the bone, slice the sirloin and tenderloin, and then reassemble the steak on the plate in its original form. If there's a tail of meat on the porterhouse, fold it to one side and secure with a skewer before grilling.

• 1 Tbs. freshly ground black pepper
• 2 shallots, sliced (about 1/2 cup)
• 1 sprig rosemary, leaves stripped from stem
• 1 tsp. soy sauce
• 1 tsp. balsamic vinegar
• 1 Tbs. olive oil
• 1 porterhouse steak, about 32 oz. (2 inches thick)
• 1 Tbs. coarse salt
• Ancho Chile Harissa (optional)

In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture. Set aside and prepare the grill.

When the fire is medium hot (you'll be able to hold your hand just above the grate for 2 seconds), scrape off the shallots and rosemary and drain any liquid. Rub both sides of the steak with salt. Grill the steak on one side for 8 to 10 minutes, keeping the smaller tenderloin section over a less intense heat. If there are flare-ups, move the steak to another part of the grill. Turn the steak and grill for another 6 to 8 minutes. It should be rare to medium rare at this point.

Transfer the steak to a clean wooden carving platter and let it rest for 3 to 4 minutes. so the meat relaxes and the juices redistribute. Serve it whole or else carve it, slice it, and reassemble it, saving the juices. Serve with Ancho Chile Harissa, if you like.