Dinner: Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread

Recipe by Eric Ripert To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Ingredients

4 tablespoons olive oil plus more for slate
2 2-2 1/2"-thick porterhouse steaks (about 4 pounds total), room temperature
1/4 cup herbes de Provence
Kosher salt, freshly ground pepper

Instructions

If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115 °F for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.
Transfer to a cutting board or platter and let rest 20 minutes before slicing.

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