Thick Porterhouse steak grilled with garlic and herbs and served with polenta, greens, Parmigiano, balsamico and olive oil.
christine: on the menu this morning… a thick t-bone grill-encrusted with tuscan spice.. > > it can be tricky to grill a thick steak but you have to start with a a great piece of meat. there are fine grains of fat in there. that’s what makes it taste good. these have been aged for four weeks. i mix garlic with olive oil. you can put as much in there as you want. you can marinated ahead of time but she don’t have to. we are taking my tuscan grill spice. i found this in tuscany when i was visiting out there. i shared what i learned. obviously we don’t have time to get this cooked all the way but one get the fire that is hot on one side. it will cook until it cedars very nice and brown. then will move it to the lower temperature side of the grill. that will help make sure that it’s done in the middle. we will put it at medium rare or however you like it cooked. this will probably cook for