Ingredients

* Porterhouse Steak With Sauce Rouille
* 3 pound porterhouse steak
* 1 garlic clove minced
* 1 teaspoon anchovy paste
* 2 teaspoons olive oil
* 1/4 teaspoon freshly ground black pepper
* 1 russet potato peeled and chopped
* 1/2 cup chicken broth
* 1 small red bell pepper seeded and chopped
* 3 garlic cloves
* 3 jarred hot cherry peppers drained and stems removed
* 2 ounce jar pimento peppers drained and chopped
* 1/4 teaspoon chopped fresh thyme
* 1/4 teaspoon red wine vinegar
* 1 dash hot pepper sauce
* 5 tablespoons olive oil
* 1/2 teaspoon salt
* 1 teaspoon freshly ground black pepper

Directions

1. Trim the fat from the edges of the steak leaving a layer 1/4 inch thick then slash the layer of fat at 1-inch intervals.
2. In a small bowl using the back of a spoon mash together the garlic, anchovy paste, olive oil and pepper until smooth.
3. Rub into both sides of the steak then cover and let stand at room temperature for 1 hour.
4. In a saucepan over medium low heat combine the potato and chicken broth.
5. Bring to a simmer and cook uncovered about 10 minutes.
6. Add the bell pepper and cook until heated through about 3 minutes more.
7. Drain reserving the broth.
8. In a food processor with the motor running drop the garlic cloves through the feed tube and process until chopped.
9. Add cherry peppers, pimiento pepper, potato, bell pepper, thyme, vinegar and hot pepper sauce.
10. Process until smooth.
11. With motor running slowly add the oil and process until the mixture thickens.
12. Transfer to a bowl and whisk in the reserved chicken broth.
13. Season with salt and pepper.
14. Cover and refrigerate until serving.
15. Prepare a hot fire in a grill.
16. Position the grill rack 6 inches above the fire.
17. Place steak on the rack and sear turning once until nicely browned about 1 minute on each side.
18. Using long handled tongs to hold the meat sear the edges then grill over a medium hot fire turning once for 20 minutes.
19. Transfer to a cutting board and cover loosely with aluminum foil.
20. Let rest for 5 minutes then cut meat from bone and slice across the grain.
21. Drizzle sauce over the top.