Description
This flagship, Tuscan steak is made from the region’s Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!
Ingredients
- 4 sprigs fresh rosemary, chopped
- 1 (2 1/2 pound) choice or prime porterhouse steak
- 3 tablespoons Tuscan olive oil
- Moist, grey sea salt and freshly cracked pepper to taste
- 6 lemon wedges
Instructions
- Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
- Start an outdoor grill using hardwood charcoal
- such as hickory. When coals are white and glowing
- arrange for high heat.
- Gently brush or rub olive oil onto steak
- then season to taste with sea salt and pepper.
- Place steak onto grill
- and cook until a dark
- golden brown (not burnt) crust forms
- 5 to 10 minutes depending on thickness of meat. Turn over
- and continue cooking until golden on the other side
- 5 to 10 minutes more. When finished
- place steak onto a platter
- and allow to rest for 10 minutes.
- To serve
- remove the two pieces of meat from the bone
- and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak
- slice into 6 equal pieces at an angle to the grain
- and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 6