The basis is of course a good piece of meat, here a dry aged porterhouse steak t-bone steak or roast beef that is at least 700 g and 3.5 cm thick. However, it is important to use a meat thermometer for best results.
Before grilling, the salt flakes are generously distributed on the meat and lightly pressed, and the fat edge on the roast beef is slightly cut at a distance of about 2 cm so that the meat does not contract.
Now preheat the grill to the maximum possible temperature.
As soon as the salt flakes slowly melt on the meat, after about 15 minutes, the meat can be put on the grill.
Grill the meat directly over the heat source for 90 seconds, turn 90 degrees for a nice crust and grill for another 90 seconds. Now turn the meat and repeat the process.
When both sides are grilled, poke the thermometer in the middle of the thickest part, not too close to the bone, and turn the grill down to around 100 degrees Celsius. (Alternative without a lid on the grill: oven.)
Now cook the meat indirectly, either on the wire rack or in the oven, to the desired core temperature (medium: ~ 54 degrees Celsius). In the case of my 1 kg steak, this took about 40 minutes and can vary depending on the thickness of the meat.
Remove the meat from the grill, let it rest for about 2 minutes before slicing and then cut against the direction of the meat fibers. Salt and pepper.
1 kg dry aged porterhouse steak including bones is enough for 2 - 3 people.
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