Behemoth Steak

“How many steaks you think we can get outta this?”

Wakka, FFX

More accurately, this recipe could be called Behemoth Steak… Plus a Chicken. I hate to let the coals go to waste, and after you’ve gotten them nice and hot for the steak, they’re the perfect medium temperature to smoke a chicken for tomorrow’s lunch.

While the chicken is cooking, enjoy your steak with a salad topped with homemade dressing (3 parts olive oil to 1 part lemon juice) and blue cheese. A big red wine like Malbec is a perfect accompaniment. One porterhouse steak makes a good meal for two people, or a very large serving for one. Make sure you each get to taste both sides of the steak — one side is tenderloin, the other sirloin. Compare and contrast!


For the steak:

  • One 1″-thick porterhouse steak (about 1 lb.)
  • 1 tablespoon olive oil
  • Sea salt and freshly-ground pepper, to taste

Prepare a grill to high heat. Brush the steak on both sides with olive oil, and sprinkle with salt and pepper. Place steak over direct heat and cook, covered, for 4 minutes. Flip, re-cover, and cook 2 minutes longer, until the internal temperature reaches 125-135°.

Transfer to a carving board, cover with aluminum foil, and let rest for 5 minutes before serving. Meanwhile, get the chicken cooking.

For the chicken:

  • One 3-1/2 lb. chicken
  • 1 lemon, halved
  • 1 tablespoon olive oil
  • Several fresh thyme sprigs
  • Sea salt and freshly-ground pepper, to taste


Stuff the chicken cavity with the lemon halves and thyme sprigs. Brush all over with olive oil, and season with salt and pepper.

Push the coals to one side, and add a drip pan under the area where the chicken will be cooking. Place chicken onto the grill breast-side down, cover, and cook until internal temperature reaches 165 degrees, about 1½ hours, rotating occasionally as needed (breast-side down) to ensure even browning.

Remove chicken from grill and let rest for about 10 minutes before carving.