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Tuscan Grilled Porterhouse Steak

Serves 2-3

1 tablespoon coarsely chopped fresh rosemary leaves
6 whole fresh sage leaves
1 porterhouse steak, about 2 inches thick (13/4 pounds)
Fleur de Sel and freshly cracked Five Peppercorn Mix
1/2 cup Planeta Extra Virgin Olive Oil

Prepare the grill for high-heat direct grilling.

Scatter the rosemary and sage over the bottom of a deep dish just large enough to hold the steak. Set aside. Generously season the steak with Five Pepper Mix. Place the steak on the hot grate at a 45-degree angle to the grill bars (for nice grill marks). Grill until cooked to taste, rotating the steak after 3 to 4 minutes to create cross-hatched grill marks.

When the steak is done, lay it on top of the herbs in the prepared dish. Pour the oil over top. Turn steak a few times to coat with the herbs and oil. Spoon the oil that pools in the dish over the steak. Let stand 3 to 5 minutes.

Carve and serve. Spoon herbed oil and juices over top. Sprinkle with Fleur de Sel.

Products suggested for this recipe:

EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $34.85

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Fleur de Sel de Noirmoutier
A natural complement to most items, the light crystals form a fine film on the edges of the salt ponds and float in small patches on the water.
From $5.95

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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