Grilled Steaks with Board Sauce
This post may contain affiliate links. Yes, you can eat steak right off the cutting board! In fact, this Grilled Porterhouse Steaks with Roasted Garlic Board Sauce made of roasted garlic bulbs pressed into an herbal sauce that we schmear over the cutting board is meant for just that. 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. Why You’ll Love Grilled Steaks with Board Sauce This steak recipe might just change your life! Perfect for any special occasion, this hot steak on a wood board tastes like a plate of manliness. Now, usually, we season steaks with special salts or rubs before cooking, but not this time. You don’t need to put anything on the top of the steaks to bring them to their full potential. Your finished steaks will really benefit from the beauty of a cutting board sauce that brings out a new depth of flavor from the insides of the meat. Besides, you just can’t mess this recipe up! Just avoid overcooked steak by using a digital thermometer and you won’t have to worry about a thing. You’ll serve each steak on the center of a large cutting board, and the board sauce will give your steaks the showroom quality finish you’ve always craved. Want more? Try this horseradish version of Ribeye Cap with Board Sauce or the seafood version with this Creamy Honey Cajun Salmon recipe! How to Make 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. Grilled Steaks with Board Sauce Ingredients Steaks: 3 Porterhouse Steaks2 tbsp of Coarse Sea Salt¼ cup of Butter unsalted 3 Porterhouse Steaks 2 tbsp of Coarse Sea Salt ¼ cup of Butter unsalted Roasted Garlic: 2 bulbs of Garlic tops sliced off½ tsp of Sea Salt½ tsp of Black Pepper½ tsp of Canola Oil 2 bulbs of Garlic tops sliced off ½ tsp of Sea Salt ½ tsp of Black Pepper ½ tsp of Canola Oil Board Sauce: Roasted Garlic pressed2 tsp of Rosemary chopped1 tsp of Fresh Thyme chopped1 tsp of Fresh Sage chopped½ tsp of Red Chili Flakes1.5 tbsp of Red Wine Vinegar1 tbsp of Spicy Mustard1 tbsp of Olive Oil1 tsp of Kosher Salt 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 Step-By-Step Instructions We’ll start by seasoning your steak with just coarse sea salt. Place in the fridge until ready to cook. Take a garlic bulb and slice off the tip so that just the top of the garlic cloves are showing. Lather the top with oil, 1/2 teaspoon pepper, and salt, then wrap it up in aluminum foil and set aside. Then, 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. Grilling the Steaks Next, we cook the steaks with just sea salt. Place the steaks on the direct heat side of the grill. Pull out your meat thermometer and cook for 3-4 minutes per side until the internal temperature reaches 120F. Right before they are done, melt some butter and baste outside of the steaks to add some more flavor. Continuously flip them and baste until done. Once the steaks hit 120F internal, use tongs to transfer steaks to the side. For more simply seasoned recipes, check out my Churrasco Picanha with Jalapeño Vinaigrette and Savory Steak and Potatoes. Lather your cutting board in the Roasted Garlic Board Sauce, then add the Grilled Porterhouse Steaks in the middle of the cutting board, on top of the spread board sauce. Let them rest for 2-3 minutes before slicing into them. I also flipped the steaks over to get both sides covered in the sauce before slicing into them. My family ate the whole meat right off the cutting board, but feel free to plate them if you like. Cheers! FAQ’s What is a Board Sauce? First invented by Chef Adam Perry Lang, board sauces (also known as board dressings) are not that overly complicated. Typically, it is a sauce based on fresh herbs, that has minimal amounts of liquids, that gets added to the cutting board for the food to rest on top. I love to use board sauce to add extra flavor all over my steak, pork chop or lamb chop without having to drizzle or drench the sides of the steaks. 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 our Grilled Porterhouse Steaks with Roasted Garlic Board Sauce. The sauce flavorings of our Roasted Garlic Board Sauce are 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. For best results, you might want to keep a paper towel around to wipe off any excess if any meat juices drip off the board. Using a large cutting board also helps. Why a Porterhouse? If you are a fan of strip steaks and filet mignon, prepare for your mind to be blown! You might know that Porterhouse steaks are “large and in charge,” but you might not know the details. This good quality steak is a combo of a strip steak AND a filet mignon that is so amazing, it will put you right into a food coma! Steaks: ▢ 3 Porterhouse Steaks▢ 2 tbsp of Coarse Sea Salt▢ ¼ cup of Butter unsalted ▢ 3 Porterhouse Steaks ▢ 2 tbsp of Coarse Sea Salt ▢ ¼ cup of Butter unsalted Roasted Garlic: ▢ 2 bulbs of Garlic tops sliced off▢ ½ tsp of Sea Salt▢ ½ tsp of Black Pepper▢ ½ tsp of Canola Oil ▢ 2 bulbs of Garlic tops sliced off ▢ ½ tsp of Sea Salt ▢ ½ tsp of Black Pepper ▢ ½ tsp of Canola Oil Board Sauce: ▢ 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 ▢ 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! 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. 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). 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. 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. 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! 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! Calories: 712kcal | Carbohydrates: 1g | Protein: 53g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 4635mg | Potassium: 820mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 6mg Derek Wolf 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!