Grilled Porterhouse Steak with Horseradish Cream

Ingredients 

2 (1 inch thick) porterhouse steaks

1/2 cup sour cream

1/8 cup undrained horseradish

4 scallions, chopped

3/4 teaspoon salt

3/4 teaspoon black pepper

 

Let steaks stand at room temperature for 15 minutes.

Combine sour cream, horseradish, scallions, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.  Set aside.

Prepare grill for cooking over direct heat with medium-hot charcoal (or moderate heat on a gas stove).

Pat steaks dry and sprinkle all over with remaining salt and pepper. Grill steaks turning steaks over once until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 12 minutes total. Transfer steaks to a cutting board and let stand 10 minutes before slicing (internal temperature will rise 5-8 degrees). 

Thinly slice meat and serve with sauce.