Photo: Grilled Big Porterhouse Tuscan-Style with Herbed-Garlic Olive Oil Recipe
Ingredients
- 1 (5 1/2-pound) porterhouse steak, in 1 piece, with 1/2-inch fat remaining on fatty side
- 1 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1 1/2 teaspoons minced fresh oregano leaves
- 1 1/2 teaspoons minced fresh rosemary leaves
- Sauteed spinach, for serving
Directions
Preheat a grill to low heat.
Rub the meat all over with 1/4 cup of the olive oil and season liberally on all sides with salt and pepper. Place the meat on the grill, fatty side down first, and cook, turning occasionally, until meat is nicely browned on all sides and an instant-read thermometer inserted into the center registers 120 degrees F, 1 hour and 20 minutes and maybe longer depending on your grill. Remove from the grill and set aside to rest for at least 15 minutes before serving.
In a mortar and pestle or small bowl mash the salt and pepper, to taste, garlic, oregano and rosemary until combined and then mash in the remaining olive oil until a paste forms.
When ready to serve, cut the meat away from the bone so that it is in 2 large pieces. Slice the pieces into thin slices and serve drizzled with the herbed garlic oil and sauteed spinach.
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By barbatmichaels_...
South Lake Taho...
on February 10, 2010
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We've made this twice now, and both times it was wonderful--the new go-to grilled steak recipe in our household! PS--fresh herbs is the key..
By Chef Birdie
Jackson, Tennessee
on July 07, 2009
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If you're looking for a tender porterhouse steak that melts in your mouth and is bursting with flavor then you've found it! I had worried that the long grilling time would make the steak tough but I was so wrong. My steak was so tender that I was able to cut it with my fork. It was also seasoned perfectly, enough that every bite was flavorful. Thanks for another awesome recipe, Emeril, as always!
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