Grilled Porterhouse Steak with Rosemary and Garlic
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To prepare a delicious beef steak, you'll need garlic, rosemary, red pepper flakes, and olive oil. Of course, the grill itself also contributes to the amazing flavor. Porterhouse steak is rubbed with a spice mixture and grilled over high heat until richly browned. To ensure the spices adhere better, pat the steak dry with a paper towel. The two types of meat that this cut combines result in a juicy, savory flavor infused with the piquant aroma of garlic and the pine-infused notes of rosemary.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 porterhouse steaks (0.5 kg each), or other large bone-in steaks
- 3 sprigs of rosemary, leaves picked and finely chopped
- 3 cloves garlic, crushed and finely chopped
- A pinch of red pepper flakes
- Olive oil
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Cooking the dish according to the recipe:
- In a small bowl, combine rosemary leaves, garlic, crushed red pepper, and enough olive oil to form a loose paste. Brush the steaks with the mixture and sprinkle generously with salt. Let the steaks sit at room temperature.
- Preheat the grill to medium-high heat. Scrub the grill grates with a stiff brush to remove any ash. Then, wipe the grates with a paper towel dipped in vegetable oil to thoroughly clean them.
- Place the steaks over direct heat on the grill to ensure they sear thoroughly and develop a crispy crust. Once both sides of the steak are seared, move them to a cooler part of the grill and cook until the desired temperature is reached, about 5-6 minutes per side for medium-rare.
- Remove steaks from grill and let rest for 5-10 minutes.
- Remove the steak from the bone, slice across the grain, and divide among four serving plates. Drizzle the meat with a little vegetable oil and sprinkle with sea salt.
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