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1 2 ¾ to 3 inch thick porterhouse steak (about 2 ¾ pounds) patted dry
¼ cup extra virgin olive oil
1 t fresh ground pepper
2 t kosher salt
1 t chopped fresh rosemary
3 garlic cloves, minced
Whisk oil and next four ingredients in a small bowl to blend. Place steak in glass baking dish and pour half of marinade over steak. Turn and pour remaining marinade over steak. Cover and chill at least 2 hours and up to one day, turning occaisionally.
Prepare grill (medium heat). Remove steak from marinade and shake off excess. Place steak on grill and cover. Grill until instant-read thermometer reads 125 to 130 degrees F for medium rare which is about eighteen minutes per side—move steak around grill to avoid burning the meat. Transfer steak to platter; cover with foil to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3 inch thick slices and serve. Serves 4.
Spicy Roasted Potatoes:
Preheat oven to 350. In a roasting pan, place 2 lbs thin skinned, small potatoes, washed, and cut in quarters. Season with 1 T chili powder, 1 packet low salt beef bouillon, ½ t garlic powder, 1/8 t cayenne powder, 1 T kosher salt, 1 t freshly ground pepper. Toss with ¼ cup olive oil and roast for 1 hour. Serves 6.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927