Recipes

Serves 4

Ingredients

1 3 inch thick porterhouse steak (about 3 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

For the potatoes:

2 lbs red or Yukon gold potatoes, scrubbed clean and quartered

1 T chili powder

1 t garlic powder

½ t smoked paprika

Red pepper flakes to taste

¼ cup olive oil

Salt and pepper to taste

Preparation

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 occasionally.

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. 

For the potatoes:

Roast these in the oven at 400 degrees and use a baking pan with edges. Toss all ingredients in a bowl and arrange in a single layer on pan. Roast, turning potatoes once, for 20-30 minutes or until tender when pierced with a fork.