Grilled Tuscan Style Porterhouse Steaks Recipes

GRILLED TUSCAN-STYLE PORTERHOUSE STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
• While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
• Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK

Steps:

• Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
• Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE MUSHROOM SALAD

Steps:

• Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.
• Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.
• Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
• Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.

FLORENTINE-STYLE PORTERHOUSE STEAKS

Steps:

• Pat steaks dry and rub each all over with 1 teaspoon salt.
• To cook steaks using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over coals for 3 to 4 seconds.
• Sear steaks on lightly oiled grill rack over coals, uncovered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Move steaks to area with no coals underneath and grill, covered, turning over occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 12 to 15 minutes.
• To cook steaks using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Sear steaks on lightly oiled grill rack, covered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Turn off 1 burner (middle burner if there are 3) and put steaks above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill steaks, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 10 to 15 minutes.
• To serve steaks:
• Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.) Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter. Sprinkle lightly with salt and drizzle with oil.

GRILLED TUSCAN-STYLE STEAK WITH FOCACCIA SALSA

Steps:

• For steak: Rub with olive oil and season with salt and pepper.
• For porterhouse steaks: Grill 6-7 minutes per side for medium rare; 7-9 minutes for medium. For rib eye or shell steaks: Cook 5-6 minutes per side for medium rare; 6-7 minutes for medium. Remove; squeeze a wedge of lemon on each steak.
• For foccacia salsa: Rip bread in to small pieces. Set aside.
• Heat olive oil in a large saute pan over medium heat. Add shallots and cook 3 minutes, or until golden. Add garlic, bread, rosemary and parsley, then stir with a wooden spoon until mixture is evenly coated with olive oil and bread is golden brown, 6-8 minutes. Remove from heat and season with salt and pepper.
• Presentation 1: Portable Porterhouse.
• Pass whole steaks around the table on a wooden cutting board with a bowl of salsa and remaining lemon wdges.
• Presentation 2: Sit-Down Dinner.
• Slice steaks against the grain into 1/4" pieces. Overlap slices on a plate; make an S pattern on meat with 1/2 cup of salsa. Garnish with lemon wedges and parsley.

TUCSON TUSCAN PORTERHOUSE

Steps:

• Place steak in an oval baking dish.
• Make the rub: combine the salt, pepper, chili powder, mustard, oregano, garlic powder, cumin, and cinnamon in a small bowl; stir to mix or use your fingers to mix.
• Sprinkle rub all over the steak on both sides, patting it onto the meat with your fingertips.
• Make the cilantro-serrano oil: heat olive oil in a small pan over medium heat; add in the cilantro, serranos, and garlic; cook until fragrant, about 2 minutes; do not let garlic brown; remove pan from heat.
• Set up grill for direct grilling using a two-zone fire (for gas grill-preheat half or two out of three of the burners to desired temperature; leave the rest turned off, this gives you a hot zone for grilling and a cooler zone for dodging the flames or resting the meat).
• For gas grill-place all the wood chips in the smoker box and run the grill on high until you see smoke, then lower one burner to medium.
• When ready to cook, brush and oil the grill grate; arrange steak on the grate over the hot zone, placing it on a diagonal to the bars.
• Grill for about 2 minutes, then move the steak to the medium zone, rotating it a quarter turn to create crosshatch grill marks; let grill for 6-8 minutes longer.
• Turn the steak over, placing it over the hot zone of the grill and on a diagonal to the bars.
• Let this side sear for 2 minutes, then move the steak to the medium zone, rotating it a quarter turn; let steak continue to grill until cooked to taste, 6-8 minutes for medium-rare.
• Brush the top of the steak with some of the cilantro-serrano oil as it cooks.
• Transfer the grilled steak to a deep platter and pour the remaining cilantro-serrano oil over it.
• Let steak rest for about 3 minutes, turning it several times in the oil to baste both sides.
• To carve and serve-cut the two steaks off either side of the T-bone; cut each crosswise into ¼ inch thick slices; pour the juices in the platter over the slices and serve at once.

TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS

Steps:

• Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
• Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
• Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110°F for medium-rare, about 5 minutes (or 120°F for medium, about 10 minutes).
• Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
• While steak rests, pour off oil from skillet, leaving garlic and herbs in skillet. Add wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.
• To carve: Transfer the steak to a cutting board and cut meat off both sides of the bone (you should have two solid pieces of steak). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus.