Tuscan Grilled Porterhouse Steak

This is a delicious marinade bursting with Italian flavors. This is one of my favorite steaks and is terrific pan fried or grilled. When you take a look at the ingredients you will see why this is such a great way to season this cut of meat. I love having fresh herbs growing in the garden which is the perfect addition to grilling all summer to making the best marinade.

This is one of those marinades that after you make it once, you will wonder what you did without it all these years. This is a true impression your taste buds will be sure to remember.

Growing up mom and dad didn't have much money but when it came to steak night on Saturday, we would all split a big sirloin steak she would buy. She would marinate it to perfection, then broil it.


It was a treat to look forward to and a tradition she had for us kids. My brother Luke still celebrates every Saturday to carry on the tradition making a ribeye steak. I have it occasionally since I am not a big meat eater. I do however love a great steak when it's prepared right, this is the steak for me.

I have oregano, basil, mint, parsley, rosemary, dill and thyme growing this year!

  
Tuscan Grilled Porterhouse Steak Recipe

Marinade

5 sprigs fresh thyme
2 tablespoons olive oil
1 tablespoon melted unsalted butter
2 fresh sprigs rosemary
3 minced garlic cloves
2 teaspoons freshly cracked black pepper
sea salt to taste
3 tablespoons lemon juice freshly squeezed
1/2 cup Chianti or Rioja wine
2- 2 lb each Porterhouse steaks or T Bones

Place steaks in a large container with all ingredients and marinade for at least 3 hours or overnight.

These are great pan fried using the marinade around 1/4 cup wine, butter, oil and garlic to saute in. Also you can broil in the oven in an oven proof dish. We prefer them grilled.

Heat the grill to medium heat. Baste with some of the marinade. Cook to desired doneness.