- 1 porterhouse steak, cut 1-1/2 to 2 inches thick (about 2 pounds)
- coarse sea salt and freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 6 whole fresh sage leaves
- 1/2 cup of the best cold pressed, extra virgin olive oil you can find
1. Set up your grill for direct grilling and preheat to high. (Ideally you'll be using wood or charcoal.) Brush and grease the grill grate.
2. Generously season the steak with salt and pepper. Place it on the grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare.
3. Meanwhile, strew the garlic, rosemary, and sage leaves over the bottom of a deep dish or platter. Arrange the grilled steak on top. Pour the olive oil over it. Turn the steak a few times to coat with the garlic, herbs, and oil. Spoon the oil that gathers in the bottom of the dish over the steak. Marinate the steak in this fashion for 3 to 5 minutes.
4. To carve and serve, cut the tenderloin and strip off the bone. Cut each crosswise into 1 1/2 inch thick slices. Baste with oil one final time and serve at once.
Always a winning receipe with one provision. Low grade meat,such as Commercial or Select can be lousy. If you're going to get a great steak start with Choice or if you've hit the lottery; Prime.
It does make a difference in the finish product.
PS: that 2 incher in our house is dinner for one. :-)
Here's a marinade that I use for grilled steak as well as grilled salmon, a tasty treat for sure: 1 c white wine (or any alcohol based-
drink. 1/2 c soy sauce
1 T grated fresh ginger
2 cloves minced garlic
1 T dark brown sugar
Mix all ingredients in a zip lock plastic bag, I soak the meat or fish for 6-8 hours, be your own judge with regard to the soak time
grill to your liking and enjoy.
ps. If you use hard liquor, you may want to reduce the measure? Or maybe not......
Happy Trails, Joe.
Quote: strew the garlic, rosemary, and sage leaves over the bottom of a deep dish or platter
Details to this part of the process would be appreciated
Jim
Strew: to randomly distribute. In other words spread each one out over the entire plate so the steak sits on an even amount not just a couple of piles.
Another option: drop them all in the oil, stir and pour over the steak.
cejohn,
I like many steaks with a pinch of salt and sprinkle of cracked pepper but I like some recipies as this. I also do rubs and this on roasts for smoking. I have used this the last 1.5 hours when smoking.
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