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Grilled Porterhouse Steak
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This is, by far, the king of the grill.
|1 porterhouse steak|
|1/4 cup olive oil|
|7 cloves garlic, minced|
|1 teaspoon fresh rosemary, chopped|
|1 tablespoon fresh thyme, chopped|
|1 tablespoon salt|
|2 teaspoons ground black pepper|
- Set porterhouse in a glass baking dish. In a small bowl, whisk together oil, garlic, rosemary, thyme, salt and black pepper. Pour marinade over steak; turn steak several times, to coat. Cover dish and place in refrigerator for at least 2 hours or up to 1 day; turn steak occasionally.
- When ready to cook, prepare grill for medium heat. Remove steak from marinade; shake off excess. Place steak on grill rack, cover grill. Grill steak for about 15 minutes per side for rare (instant-read thermometer inserted into center of steak registers 115 degrees F to 120 degrees F), 18 minutes per side for medium-rare (125 degrees F to 130 degrees F). Note: If steak starts to burn, occasionally move steak to a cooler part of the grill rack. Transfer steak to a serving platter, cover to keep warm, and let sit for about 5 minutes. Cut meat away from the bone and into 1/3-inch-thick slices before serving.