Steaks As Big As our Head

Total Time:
1 hr 3 min
8 min
35 min
20 min

4 servings

  • 2 porterhouse steaks, each about 1 pound or 4 T-bone steaks, each about 12 ounces and 1-inch thick, or other cut of your choice
  • 4 cloves garlic, peeled and cut into slivers
  • 1 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary leaves, or 1 tablespoon dried rosemary
  • Coarse salt and freshly ground pepper
  • Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small cuts in the meat, without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left over, set it aside.

  • In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slivers of garlic.

  • Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about 1/2 hour.

  • Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. Remove the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak (such as the T-bone) will take as little as 7 minutes per side.

  • Remove the steak from the grill and place it on a cutting board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes before slicing it against the grain.

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