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
- 3 tablespoons Tuscan olive oil
- Moist , grey sea salt and freshly cracked pepper to taste
- 6 lemons wedges
Instructions
-
1
Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
-
2
Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
-
3
Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
-
4
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.
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5
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.
Nutrition Facts
Per serving
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