Prep 20 mins
Cook 35 mins
In 'Lidia's Italy' by Lidia Bastianich
- 1 tablespoon fresh rosemary needles
- 2 teaspoons coarse sea salt
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 porterhouse steak, 2 1/2 to 3 inches thick, about 3 lb, at room temperature
- Chop the rosemary needles finely with a chef's knife, and place in the mortar with the salt.
- With the pestle, crush and grind it all together into a coarse rub.
- Continue grinding with the pestle as you drizzle in the olive oil, until the mixture has thinned to spreading consistency; cover and set aside.
- Heat the grill thoroughly over a high gas flame or a deep, glowing bed of charcoal.
- Lay the steak on it, and grill the first side for 8-10 minutes, until the meat is well browned and marked.
- Turn onto the other side, and cook for another 8-10 minutes, to brown and mark it.
- Prop the steak up, and holding it with tongs, grill the edges until browned.
- Grill the sides again for equal lengths of time, to cook the steak to doneness.
- The steak may need anywhere from a total of 25-35 minutes to cook to rare, depending on thickness and the heat of your grill.
- It should feel springy to the touch; if you have an instant-read meat thermometer, it should read about 120° when inserted a couple of inches into the side of the steak.
- When done, set the steak on a platter or carving board and immediately brush it with the rosemary paste, coating it lightly on all surfaces.
- Let the steak rest for 10 minutes, allowing the natural juices and the seasoning to permeate the entire cut.
- First cut the large loin and tenderloin sections away from either side of the T-bone.
- Slice each piece on a slight angle into 1/2-inch thick strips, and reassemble them next to the bone.
- Pour over the meat any juices released in carving, and drizzle with a bit of extra-virgin olive oil.