Tuscan Porterhouse

[P. Mack]

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

 

[Cliff Bartlett]

Everything looks great. Great job.

 

[Bill Schultz]

Looks delicious Mack, seen that done many times in Italy but never with a reverse sear. Interesting

 

[Mark R (LR)]

That looks fantastic! Thanks for sharing. I may be trying Tuscan Ribeyes soon (like, tomorrow night).

 

[James Lake]

P. Mack....that looks darn good! The only question I have for myself is "do I purchase the Porterhouse at my butcher....or do I purchase the steaks as I get closer to your house"??? Nicely done sir!

 

[Tony R]

Looking good!!!!

 

[Bob Kuester]

I will certainly try this! I may just add some butter into too. I always do the reverse sear now.

 

[P. Mack]

I will certainly try this! I may just add some butter into too. I always do the reverse sear now.

You could add some butter. The only thing I would say is, when you buy high end
olive oil you want to taste it, the butter would mess with the great flavor of the olive
oil you just paid a pretty penny for. If you add butter I would just use everday EVOO.

 

[P. Mack]

Looks delicious Mack, seen that done many times in Italy but never with a reverse sear. Interesting

The only thing with the revesre sear is, you don't get as much meat juice to baste with, because it's in the meat.

 

[Frank H]

That porterhouse looks insanely delicious . wow , WOW , WOW !

 

[Enrico Brandizzi]

It looks good! Complimenti!

 

[Rich Dahl]

Great looking steak and sides, I may have to give this one a try.

 

[Svein]

That was a fantastic peace of meat, and you treated it very well

 

[Jim Lampe]

Paul, That Looks Absolutely Freakin' Fantastic!!

 

[RJ Banks]

Looks great!

 

[Dan CANADA]

Ya, that looks delicious. Very elegant plating as well; restaurant quality!

 

[John Sp]

That looks great! tye steak looks perfect. I have not tried the reverse sear yet. When I do - it will be with this technique. Those onions look great - I like the idea of using the skewer. I usually just put them on the grill and flip with a spatula but that looks even better. How about a recipe for the drizzle you use on the onions?

Regards,

John

 

[Mike Cosgrove]

Nice cook Mack, original and perfect.

 

[John Solak]

Wow that looks good!! I'm not much of a Porterhouse steak fan but they way you prepped it I could be!!!

 

[Noe]

Looks great, i could eat that everyday.