Steps
- Butterfly the marinated porterhouse down the middle and lay flat.
- Apply a light layer of Dijon mustard then season with salt and pepper.
- Sprinkle on a generous layer of chopped fresh sage and thyme.
- Fold the top back over sealing the porterhouse, then tightly twine.
- Season the fat cap with salt and tuck in a few stems of fresh thyme on top.
- BBQ indirectly on the BBQ at roughly 180C for 35-45 minutes.
- Once the meat has hit an internal temp of 55C remove and allow to rest.
- After 10 minutes slice the porterhouse steak and serve with your favourite sides.
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