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Name: Grilled Big Porterhouse Tuscan-Style with Herbed-Garlic Olive Oil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 5 1/2- pound porterhouse steak in 1 piece, with 1/2-inch fat remaining on fatty side; 1 cup extra-virgin olive oil divided; Kosher salt and freshly ground black pepper; 4 cloves garlic minced; 1 1/2 teaspoons fresh oregano leaves minced; 1 1/2 teaspoons fresh rosemary leaves minced

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INGREDIENTS

5 1/2- pound porterhouse steak ; in 1 piece, with 1/2-inch fat remaining on fatty side
1 cup extra-virgin olive oil ; divided
Kosher salt and freshly ground black pepper
4 cloves garlic ; minced
1 1/2 teaspoons fresh oregano leaves ; minced
1 1/2 teaspoons fresh rosemary leaves ; minced

INSTRUCTIONS

Preheat a grill to low heat.

Rub the meat all over with 1/4 cup of the olive oil and season liberally on all sides with salt and pepper. Place the meat on the grill, fatty side down first, and cook, turning occasionally, until meat is nicely browned on all sides and an instant-read thermometer inserted into the center registers 120 degrees F, 1 hour and 20 minutes and maybe longer depending on your grill.

Remove from the grill and set aside to rest for at least 15 minutes before serving.

In a mortar and pestle or small bowl mash the salt and pepper, to taste, garlic, oregano and rosemary until combined and then mash in the remaining olive oil until a paste forms.

When ready to serve, cut the meat away from the bone so that it is in 2 large pieces. Slice the pieces into thin slices and serve drizzled with the herbed garlic oil.

NOTES

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Grilled Big Porterhouse Tuscan-Style with Herbed-Garlic Olive Oil

5 1/2- pound porterhouse steak in 1 piece, with 1/2-inch fat remaining on fatty side
1 cup extra-virgin olive oil divided
 Kosher salt and freshly ground black pepper
4 cloves garlic minced
1 1/2 teaspoons fresh oregano leaves minced
1 1/2 teaspoons fresh rosemary leaves minced

Preheat a grill to low heat.

Remove from the grill and set aside to rest for at least 15 minutes before serving.

In a mortar and pestle or small bowl mash the salt and pepper, to taste, garlic, oregano and rosemary until combined and then mash in the remaining olive oil until a paste forms.

When ready to serve, cut the meat away from the bone so that it is in 2 large pieces. Slice the pieces into thin slices and serve drizzled with the herbed garlic oil.

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 4 Servings

Calories: 486
Calories from Fat: 486 (100%)

Amt Per Serving		% DV

	Total Fat 54.1g	72 %
	Saturated Fat 7.5g	37 %
	Monounsaturated Fat 39.4g
	Polyunsanturated Fat 5.7g
Cholesterol 0mg		0 %
Sodium 583.4mg		20 %
Potassium 28.4mg		1 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.6g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 486

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