photo by threeovens
- Ready In:
- 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
- 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.
Questions & Replies
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Delicious steak!!! I made this using one large bone-in rib eye steak and then reduced the other ingredients by half. The only change I made was to leave out the rosemary as I don't care for it. I drained the shallots and put them in heavy duty foil, dotted with butter and some seasoned salt, and grilled these along with the steak. Thanks so much for sharing the recipe. Made for Holiday Tag Game.
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<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>