Grilled Big Porterhouse Tuscan-Style with Herbed-Garlic Olive Oil

1. 1

   Preheat a grill to low heat.

2. 2

   Rub the meat all over with 1/4 cup of the olive oil and season liberally on all sides with salt and pepper.

3. 3

   Place the meat on the grill, fatty side down first, and cook, turning occasionally, until meat is nicely browned on all sides and an instant-read thermometer inserted into the center registers 120 degrees F, 1 hour and 20 minutes and maybe longer depending on your grill.

4. 4

   Remove from the grill and set aside to rest for at least 15 minutes before serving.

5. 5

   In a mortar and pestle or small bowl mash the salt and pepper, to taste, garlic, oregano and rosemary until combined and then mash in the remaining olive oil until a paste forms.

6. 6

   When ready to serve, cut the meat away from the bone so that it is in 2 large pieces.

7. 7

   Slice the pieces into thin slices and serve drizzled with the herbed garlic oil and sauteed spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.