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Grilled Porterhouse with Romesco

If possible, prepare the romesco at least one day before serving it. The flavors will intensify and meld as the sauce sits.

Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 6


  • 2 red bell peppers, roasted, peeled, seeded and coarsely
  • 1 plum tomato, seeded and coarsely chopped
  • 1 garlic clove, chopped
  • 1/4 cup (1 1/2 oz./45 g) whole almonds, toasted
  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 4 1/2 tsp. sherry vinegar
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt, plus more to taste
  • Freshly ground pepper, to taste
  • 4 porterhouse steaks, each about 1 lb. (500 g) and 3/4 inch (2
      cm) thick


In a mini food processor, combine the bell peppers, tomato, garlic, almonds, olive oil, vinegar, paprika, and 1 tsp. salt and pulse until well blended, scraping down the sides as needed. Transfer to a small bowl and set aside.

Prepare a hot fire in a grill.

Season the steaks with salt and pepper. Grill the steaks, turning once, until well marked and cooked to medium-rare, about 2 minutes per side, or until cooked to your liking. Transfer to a carving board and let rest for 5 to 10 minutes. Serve the steaks with the romesco sauce alongside. Serves 4 to 6.

Williams-Sonoma Test Kitchen.