Porterhouse Steak Tuscan Style
Recipe for aromatic and juicy Tuscan Porterhouse Steaks
Porterhouse steaks come from the sirloin end of the short loin (the end closest to the back of the steer). They are often thicker than T-bone steaks (up to 5 cm) and consist of an aromatic roast beef sub and a particularly delicate tenderloin section that is bigger than in a T-bone steak.
In Tuscany, this steak is grilled over a particularly high temperature, and is seasoned with garlic, rosemary, sage and plenty of olive oil. The quality of the ingredients is important: buy a dry-aged Porterhouse Steak from your butcher and use a good, fruity, extra virgin olive oil.
Ingredients (4-6 servings):
2 Porterhouse Steaks (4-5 cm thick, about 1,500 g)
Coarse salt, freshly ground black pepper
4 finely chopped cloves of garlic
12 fresh sage leaves
2 tbsp. of fresh rosemary leaves, coarsely chopped
250 ml extra virgin olive oil
Optional for chili fans: 1-2 Peperoncini, chopped
Preheat the grill to highest temperature. Season the steaks generously on both sides with salt and pepper. Brush and oil the grill grate. Arrange the steaks on the grate placing it on 45-degree angle to the bars. Grill the steaks 7-10 minutes on each side (bloody to medium rare). When you rotate the steak after 4 minutes a quarter turn you create an attractive crosshatch of grill marks.
Put the garlic, sage leaves, (Peperoncini) and rosemary in a casserole dish. Place the grilled steak on it and sprinkle with olive oil. Turn the steaks a few times, so that the meat is well covered on all sides with garlic and herbs. Marinate for approx. 3-5 minutes.
To serve, loosen the meat from the bones and slice the meat. Again spoon the marinade over the steaks and serve at once.
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