P. Mack
TVWBB Fan
The first time we had steak prepared this way was in Friuli not Tuscany. We
found out this is a common way to prepare grilled meats in Italy. The chef at
the winery were were staying at gave us the how to's. To this day it's our favorite
way to have a porterhouse.
Nice thick Porterhouse.
Seasoned with cracked pepper, salt and a splash of W sauce.
Also did these balsamic vinegar and honey vidalias, slow cooked till they carmelize.
The Vidalias on OTG along with a couple spuds, and a pork tenderloin for sammys this week.
Porterhouse getting the reverse sear. Vidalias coming along nicely.
Ok here is the Tuscan part. Buy the best olive oil you can find preferably Italian.
Mince a couple cloves of garlic, chop some fresh herbs, rosemary, sage and thyme.
Add all of this along with some olive oil to a shallow dish. Baste the steak with
the oil and herb mixture and the juices from the resting steak four or five times while
the steak is resting.
Debone the porterhouse, slice and serve. Spoon some of the oil meat juice and herb mixture
over the slices, and enjoy.
Thanks for looking. Cin Cin, Mack
found out this is a common way to prepare grilled meats in Italy. The chef at
the winery were were staying at gave us the how to's. To this day it's our favorite
way to have a porterhouse.
Nice thick Porterhouse.

Seasoned with cracked pepper, salt and a splash of W sauce.

Also did these balsamic vinegar and honey vidalias, slow cooked till they carmelize.

The Vidalias on OTG along with a couple spuds, and a pork tenderloin for sammys this week.

Porterhouse getting the reverse sear. Vidalias coming along nicely.

Ok here is the Tuscan part. Buy the best olive oil you can find preferably Italian.
Mince a couple cloves of garlic, chop some fresh herbs, rosemary, sage and thyme.
Add all of this along with some olive oil to a shallow dish. Baste the steak with
the oil and herb mixture and the juices from the resting steak four or five times while
the steak is resting.

Debone the porterhouse, slice and serve. Spoon some of the oil meat juice and herb mixture
over the slices, and enjoy.

Thanks for looking. Cin Cin, Mack
Last edited: