1 Tbs. freshly ground black pepper
2 shallots, sliced (about 1/2 cup)
1 sprig rosemary, leaves stripped from stem
1 tsp. soy sauce
1 tsp. balsamic vinegar
1 Tbs. olive oil
1 porterhouse steak, about 32 oz. (2 inches thick)
1 Tbs. coarse salt
Ancho Chile Harissa(optional)

Description

Unlike A Lot Of Chefs Who Fan Out The Porterhouse After Carving, I Prefer A More Organic Approach. I Cut Out The Bone, Slice The Sirloin And Tenderloin, And Then Reassemble The Steak On The Plate In Its Original Form. If There's A Tail Of Meat On The Port

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