Charred Porterhouse 'T' Bone Steak - Tuscan Style

(c) Michael Lomonaco, 2007, all rights reserved
TOTAL TIME: 42 min
Prep: 10 min
Inactive Prep: 22 min
Cook: 10 min
 
YIELD: 4 to 6 ample portions
LEVEL: Easy

ingredients

  • 2 tablespoons chopped fresh rosemary
  • 4 (24-ounce) porterhouse T bone steaks
  • Kosher salt and freshly ground black pepper
  • 1/2 fresh lemon
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Directions

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.
Cook's Note: Preheating is crucial to the type of fast cooking beef requires.

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.

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