Recipe by Scoutie
Perfect for Father's Day, I can't believe this simple, yet oh so tasty recipe is not already here! Do NOT cook longer than medium, my Mom likes her steak well-done! (No wonder she says she doesn't like steak, it has been reduced to shoe leather! LOL) Time does not include marinading time. Adapted from Fine Cooking - Issue 33.
Top Review by Boomette
We used rib eye steaks. I used a bit less of pepper. I used the rosemary and it gave a great taste to the steaks. Next time I'll add chopped garlic to give more flavor. Thanks Scoutie :) Made for 123 hit wonders
- 1 tablespoon fresh ground black pepper
- 2 shallots, sliced (about 1/2 cup)
- 1 sprig rosemary, leaves stripped from stem
- 1 teaspoon soy sauce
- 1 teaspoon balsamic vinegar
- 2 tablespoons olive oil
- 1 porterhouse steak, about 32 oz. (2 inches thick)
- 1 tablespoon coarse salt, kosher salt or 1 tablespoon sea salt
Directions See How It's Made
- In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
- Let marinade for 1 to 2 hours.
- Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
- Drain liquid from the steak and rub both sides of the steak with salt.
- Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
- If there are flare-ups, move the steak to another part of the grill that is cooler.
- Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
- Medium is about 10 minutes per side.
- Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
- Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
- Fight over who gets which piece of the steak. LOL.