Charred Porterhouse T-Bone Steak – Tuscan Style

Food Network Canada
6 servings




4 24
oz porterhouse T bone steaks
Tbsp olive oil
Tbsp garlic, freshly chopped
cup Italian parsley leaves, chopped
Tbsp fresh thyme leaves, chopped
Tbsp fresh rosemary, chopped
fresh lemon
Kosher salt and ground black pepper to taste


Step 1

Combine the oil, garlic and herbs in a small bowl, set aside

Step 2

Season the steaks with half the oil-herb seasoning mix and marinate at room temperature for 20 minutes before grilling.

Step 3

Pre-heat an outdoor grill to medium high heat for 15 minutes. Preheating is crucial to the type of fast cooking beef requires.

Step 4

Season the steak with salt and pepper and place each of the steak on the hot grill.

Step 5

Cook the steaks on both sides to the desired doneness, medium rare should be take approximately 4-5 minutes per side. After turning the steaks to the second side, brush some additional oil-herb marinade over them for added flavor. Generally, a steak of this size, cooked over a barbecue grill, will cook to medium-rare within about 10-12 minutes (6 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger to feel for firmness—the firmer to the touch, the more well-done the beef is.

Step 6

Remove the steaks from the grill and allow to rest for 2 minutes. Cut the meat from the bone and slice into ¼ inch thick slices. Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve

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