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Tuscan Grilled Porterhouse Steak

Difficulty:Easy

Ingredients

  • ■   4 oz coarsely chopped fresh rosemary leaves
  • ■   4 oz Fleur de Sel
  • ■   freshly cracked five peppercorn mix
  • ■   extra-virgin olive oil

Description

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 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 pepper. 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.

  • 1. Prepare the grill for high-heat direct grilling.
  • 2. Scatter the rosemary and sage over the bottom of a deep dish just large enough to hold the steak.
  • 3. Set aside.
  • 4. Generously season the steak with pepper.
  • 5. Place the steak on the hot grate at a 45-degree angle to the grill bars (for nice grill marks).
  • 6. 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.
  • 7. Pour the oil over top.
  • 8. Turn steak a few times to coat with the herbs and oil.
  • 9. Spoon the oil that pools in the dish over the steak.
  • 10. Let stand 3 to 5 minutes.
  • 11. Carve and serve.
  • 12. Spoon herbed oil and juices over top.
  • 13. Sprinkle with Fleur de Sel.

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