Grilled Bistecca with Herby Fish Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This grilled bistecca with herby fish sauce is a sophisticated take on the classic Italian porterhouse. By combining thick, high-quality cuts of beef with a punchy, savoury dressing, this dish elevates the natural flavours of the meat without the need for sugary marinades. The addition of fresh marjoram and rosemary provides an aromatic finish that complements the deep, charred notes from the grill perfectly.

As a diabetes-friendly option, this recipe focuses on high-quality proteins and heart-healthy fats from extra-virgin olive oil. Slicing the steak against the grain ensures a tender texture, making it an excellent centrepiece for a weekend lunch or a summer dinner party. Serve alongside a crisp green salad or roasted Mediterranean vegetables for a balanced and satisfying meal.

Ingredients for Grilled Bistecca with Herby Fish Sauce

2 (1 1/2"–2"-thick) porterhouse steaks (about 2.7kg total)
120 ml extra jungfruolivolja, delad
Koshersalt
3 tablespoons freshly ground black pepper
2 vitlöksklyftor, fint rivna
60ml fish sauce
2 tablespoons coarsely chopped marjoram, rosemary, and/or thyme

How to make Grilled Bistecca with Herby Fish Sauce

Rub steak with 60ml oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.

Mix garlic, fish sauce, herbs, and remaining 60ml oil in a small bowl.

Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 49°C for rare; temperature will rise to 52°C (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.

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