Red Wine Marinated Porterhouse
Serves 2 - 4
Prep Time: 5 - 24 hours
Cook Time: 20 minutes
- 2 Porterhouse steaks, 1½ to 2-in. thick
- 1 cup red wine
- 1/2 cup red wine vinegar
- 1 tbsp. chopped garlic
- 1 tsp. kosher salt
- 1 tsp. fresh thyme leaves
- 1 tsp. finely chopped fresh rosemary
- Kosher salt
- Freshly-ground black pepper, for cooking
Trim away excess outer fat and place steaks in a shallow pan just large enough to hold them without much extra room. Combine all the ingredients in a medium mixing bowl. Pour in marinade and turn to coat. Cover and marinate in the refrigerator at least 4 hours and as long as overnight.
Remove the steaks from the refrigerator an hour before grilling to take the chill off the meat; because they are such a thick cut, this will help them cook more evenly. Pat away marinade with paper towels. Season with generous amounts of kosher salt and black pepper.
Set up your grill for direct heat grilling over high heat 30 minutes before cooking. Leave a cool-zone with low to no heat to move the steaks to if they are cooking too fast or flaring up. Right before grilling, brush the grates with a neutral oil to prevent sticking.
Drizzle the steaks with olive oil, lay the steaks at a 45-degree angle on the hot grates and cook for 3 minutes. Lift with tongs (not a fork) and rotate the steaks 90 degrees and cook for another 3 minutes for cross-hatch steakhouse grill marks. Flip steaks and repeat.
The steaks should be medium-rare at around 12 minutes, but use an instant read thermometer to cook the steaks to your desired temperature.
Always rest the meat for 7 or 8 minutes before serving or cutting to let the juices redistribute throughout the steak.
Recipe from Bull Outdoor Products.