Sunday, September 5, 2010

Grilled Porterhouse Steaks With Rosemary And Garlic

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
pinch crushed red pepper flakes
extra virgin olive oil, plus extra as finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
kosher salt, plus coarse sea salt, for garnish

Preparing the steaks:
In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt and leave out of the refrigerator to come to room temperature.

Preheat the grill to medium-high. Wipe the grill down with an oiled side towel.

Put the steaks on a hot spot on the grill to get a great sear. Once both sides of the steak are nice and brown, move the steaks to a cooler part of the grill to allow them to cook to desired temperature, about 5 to 6 minutes on each side for medium-rare.

Remove the steaks from the grill, cover with aluminum foil and let rest for 5 to 10 minutes.

Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

Serves 4


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