Beef

Rosemary & Garlic Porterhouse Steaks

It’s time to settle the debate

What is the difference between the T-Bone and Porterhouse steak

Drum roll please (brrrrrrrrrrrrmp!)

Size

Yep, that’s it.  Both steaks are cut from the short loin area of the beef, both have a filet of beef on one side and what is referred to as the NY Strip Steak on the other

The Porterhouse just tends to be larger

Here I have 4 lovely steaks

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The meat speaks for itself so I’m going to go easy on the seasonings

We will need 1/2 cup of extra virgin olive oil, 10 garlic cloves (I know I said easy, but these are big steaks), 4 sprigs of fresh rosemary and a tablespoon each of kosher salt and ground black pepper

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Place the oil and garlic into a food processor along with the leaves of the rosemary (discard the stems)

Process until well blended

Rub both sides of the steaks with the garlic oil

Now season both sides of the steaks with kosher salt and ground black pepper

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Preheat your grill to around 425 F direct heat (meaning all burners on)

Lay down the steaks and cook about 3 minutes, then turn (not flip), and cook 2 minutes more

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Flip the steaks and cook 2 minutes, then turn (not flip) and cook a minute more

A side note

As the steak fat renders you are going to get some flare ups.  Here is how to handle them

My wife and I attended a great class at the Culinary Institute and I had to grill quite a bit of lamb

The Chef who was our instructor for the day had a great tip about how to handle flare ups on the grill

He said “Move the lamb around, out of the fire.”

Ha ha ha, might be the best grilling advice I have heard…don’t panic, just take the meat out of the flames!

True story!

Once your steaks register 145-150 F on a meat thermometer for medium it’s time to pull them off

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Remove your steaks and let them rest at least 10 minutes before serving

Jump on in!

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Enjoy!!!

Simply Sundays! ~ Rosemary and Garlic Porterhouse Steaks

  • Servings: 4
  • Time: Prep 10 Min, Cook 8 Min
  • Difficulty: Medium
  • Print

Ingredients

4 porterhouse steaks

1/2 cup of extra virgin olive oil

10 garlic cloves

4 fresh rosemary sprigs

1 tablespoon of kosher slat

1 tablespoon of ground black pepper

Directions

Pour 1/2 cup of extra virgin olive oil and 10 garlic cloves into a food processor along with the leaves from 4 fresh sprigs of rosemary (discard the stems).  Process until well blended.  Rub both sides of the steaks with the garlic oil

Now season both sides of the steaks with kosher salt and ground black pepper.  Preheat your grill to around 425 F direct heat (meaning all burners on).  Lay down your steaks and cook about 3 minutes, then turn (not flip), and cook 2 minutes more. Flip your steaks and cook 2 minutes, then turn (not flip) and cook a minute more or until a thermometer registers 150 F for Medium.  Remove your steaks and let them rest at least 10 minutes before serving

Tools used to make this recipe

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

KitchenAid 3-Speed Hand Blender

© Simply Sundays 2016
All rights reserved

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