Grilled Porterhouse Steak with Spicy Roasted Potatoes

Pairs Well With

Serves 6


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.