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
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.