Park Bench Plates: Grilled Porterhouse & NY Strip Steak Board

There’s something almost meditative about a steak cooked outside — nothing fancy, nothing forced, just flame, salt, and instinct.
This board is the way I reset my mind after long nights in the kitchen. A big porterhouse, a New York strip, a roasted garlic bulb you can squeeze like butter, and a grilled beefsteak tomato that tastes like summer after a long week.

Park Bench Plates is all about that moment when you take your time back.
You grill slow.
You rest long.
You slice clean.
And you let the world breathe a little while you eat.

Ingredients

Steak

• 1 Porterhouse steak (1–1.5 inches thick)
• 1 New York strip steak (1–1.5 inches thick)
• 2–3 tbsp light olive oil
• Chef White’s Steak Season Blend
  (Salt, black pepper, granulated garlic, smoked paprika, pinch of cayenne — adjust to taste)

Roasted Garlic

• 1 whole garlic bulb
• 1–2 tsp olive oil
• Sea salt, pinch

Grilled Tomato

• 1 ripe (but firm) beefsteak tomato
• Chef White’s Basic Seasoning
  (Salt, pepper, granulated garlic)
• 1 tsp olive oil

Finishing

• Maldon or flaky sea salt
• Fresh herbs (optional)
• Board juices

Instructions

1. Prep the Garlic

1. Preheat oven to 350°F.
2. Slice the top off the garlic bulb to expose the cloves.
3. Drizzle with olive oil and sprinkle with sea salt.
4. Wrap tightly in foil and roast 20–30 minutes until soft and spreadable.
5. Set aside.

2. Prep the Tomato

1. Slice the top off the beefsteak tomato.
2. Drizzle lightly with olive oil.
3. Season with Chef White’s Basic Seasoning.
4. Set aside until ready to grill.

3. Season the Steaks

1. Pat steaks dry.
2. Brush lightly with olive oil.
3. Season generously on all sides with Chef White’s Steak Season Blend.
4. Let sit at room temperature for 20 minutes.

4. Grill the Steaks

1. Preheat grill or cast-iron griddle to high heat.
2. Sear steaks 3–4 minutes per side, developing a deep crust.
3. Move to indirect heat and cook to desired doneness
   (Chef White recommends medium-rare: 130–135°F).
4. Remove from heat and rest 10–12 minutes.

5. Grill the Tomato

1. While the steaks rest, place the seasoned tomato on the grill.
2. Grill cut-side down 2–3 minutes until lightly charred.
3. Flip and warm through another minute.

6. Build the Board

1. Slice the porterhouse and NY strip against the grain.
2. Arrange on a wooden board.
3. Add the roasted garlic bulb.
4. Add the grilled tomato.
5. Sprinkle with flaky salt.
6. Spoon board juices over the meat.

Serve immediately.