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Grilled Tuscan Porterhouse

Grilled Tuscan Porterhouse

  • Yield: 2 servings
  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
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  • 2 Porterhouse steaks, 1-inch think
  • 3 tbsp Olive oil
  • 1 Lemon, zested
  • 8 cloves Garlic, crushed
  • 4 sprigs Fresh rosemary, halved
  • 1 tbsp Dried oregano
  • 2 tsp Crushed red pepper flakes
  • 1 tsp Ground black pepper
  • 2 tsp Kosher salt


  1. In an airtight container or ziploc bag, combine the olive oil, lemon zest, garlic, fresh rosemary sprigs, dried oregano, red pepper flakes and ground black pepper.
  2. Add steaks and rub to coat all sides evenly. Cover and refrigerate for up to 2 days, but at least 12 hours.
  3. Preheat grill to medium heat.
  4. Allow steaks to come room temperature before cooking.
  5. Pat dry with paper towels and then season well with salt.
  6. Place steaks on grill over direct heat for 2-3 minutes per side medium rare, or longer to desired doneness.
  7. Let steaks rest for 5 minutes before slicing.


Recipe adapted from