To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.
Ingredients
Makes 8 servings
Steak:
Vegetables:
Bread and assembly:
For steak:
Step 1
If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
Step 2
Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115°F for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.
Step 3
Transfer to a cutting board or platter and let rest 20 minutes before slicing.
For vegetables:
Step 4
If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium high.
Step 5
Cut a small strip from rounded side of eggplant halves so they will lie flat. Combine eggplants, tomatoes, zucchini, mushrooms, bell peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat. Place vegetables on slate and grill until browned and tender, 5-8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.
For bread and assembly:
Step 6
If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.
Step 7
Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.
Step 8
Serve steaks with grilled vegetables and bread alongside.
How would you rate Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread?
Leave a Review
Reviews (7)
Back to TopWho ever thought you should use slate to cook an expensive piece of meat is not in their right mind. Exploded everywhere and the meat went in the trash to the tune of 72.00. I am just going to put it on the grill next time for sure. Thanks loads. I wish I read the reviews first.
april485
CT
6/18/2016
Why not just buy a bread baking stone and be done with it? You can set it aside for use just on the grill, unless you like steak flavor in your bread! You know this stone is heat proof since it is made to be used in the oven for baking bread.
jflsr
KS
1/15/2015
I bought my HD slate for $2.99, maybe the upgraded model. Actually, I've purchased about 5 or 6 slates, always trying to guess which one was more dense and wouldn't either crack to pieces or explode...yes explode. Be careful, I was lucky to have the grill cover down! So, my quest now is to find the perfect stone. Is it slate or can it be granite (I presently am pre heating a granite sample) or even marble?i do not know. Does anyone out there know? I'll report back on the granite experiment.
BELAIRBOB
Zork
8/20/2014
Bought the $1.34 at HD as indicated in the article, cleaned it and dried it in the oven. Bought a $90.00 2.5" Porterhouse at the NY Butcher store, coated it with olive oil and herbes de Provence and put it on the heated grill. It was cooked to perfectcion - medium - after 15 minutes on each side. Added fresh green asparagus to the stone while the steak was resting. Had a great meal with a bottle of Chateuneuf-du-Pape! Fabulous, we are doing it again. We also did shrimp a la plancha, marinated in olive oil, garlic and fresh rosemary. Very tasty!
BelgianWaffle
Atlanta, GA, USA
7/31/2013
The slate just exploded in the barbecue, although it had been drying in the sun for the last two weeks. It was lucky that the lid was closed when the explosion occurred. It will be back to basics from now on.
mlamo
Squamish, BC
7/25/2013
great...in theory. however be prepared for the slate to pop and crack while cooking. this wouldn't be a problem...unless the slate pops and shard of slate shower your meat. quickest way to ruin a bunch of steak. it was also interesting to note that in the photo of Eric in the actual magazine, he is using a cast iron griddle...not slate. Thanks for ruining $40 worth of mean BA. The veggies were indeed good.
monobrow
Akron, OH
7/16/2013
I showed my husband this recipe in the latest Bon Apetit and he decided that would be our entree for 4th of July. Cooking on slate made so much sense. The meat was perfectly done and for once, the vegetables were still moist while still developing the sought after grilled flavor. I didn't have all of the same veggies, but my two kinds of summer squash and carrots were fantastic. We will definitely be making this treat again!
kdaurora
San Jose, CA
7/5/2013
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