Recipe courtesy of Michael Lomonaco
Episode: Michael Lomonaco
Charred Porterhouse 'T' Bone Steak - Tuscan Style
42 min
10 min
4 to 6 ample portions
42 min
10 min
4 to 6 ample portions


  • 3 tablespoons olive oil
  • 6 cloves garlic, finely chopped (2 tablespoons)
  • 1/4 cup chopped fresh Italian parsley leaves
  • 3 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • 4 (24-ounce) porterhouse T-bone steaks
  • Kosher salt and freshly ground black pepper
  • 1/2 fresh lemon


Combine the oil, garlic, parsley, thyme, and rosemary in a small bowl, set aside.

Season the steaks with half the oil-herb seasoning mix and marinate at room temperature for 20 minutes before grilling.

Preheat an outdoor grill to medium-high heat for 15 minutes.

Season the steak with salt and pepper and place each of the steak on the hot grill.

Cook the steaks on both sides to the desired doneness, medium-rare should take approximately 4 to 5 minutes per side. After turning the steaks to the second side, brush some additional oil-herb marinade over them for added flavor. Generally, a steak of this size, cooked over a barbecue grill, will cook to medium-rare within about 10 to 12 minutes (6 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger to feel for firmness-the firmer to the touch, the more well-done the beef is.

Remove the steaks from the grill and allow to rest for 2 minutes. Cut the meat from the bone and slice into 1/4-inch thick slices. Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve.

Cook's Note

Preheating the grill is crucial to the type of fast cooking beef requires.


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