- 2 cups Balsamic vinegar
- 1/2 cup finely chopped Rosemary
- 3 Porterhouse Steakabout 4 inches thick
- 1.5 tablespoons Kosher salt
- 1.5 tablespoons Coarsely ground pepper
- 1 cup Extra-virgin olive oil
- 2 tablespoons Extra-virgin olive oil
This is a classical Italian recipe that you’ll see at any traditional Italian restaurant. Still, you can easily replicate it at the comfort of your home.
by vjpaul @ flickr
In a durable resealable plastic bag, combine the vinegar with 1/2 cup of the essential olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag many times.
Preheat the oven to 425°F and bring the steak to room temperature.
Heat a grill pan.
Remove the steak from the marinade and season with the salt and pepper.
Rub the medial side with the rest of the 2 tablespoons of essential olive oil.
Grill over moderately high temperature until nicely charred at the top and bottom, about five minutes per side.
Transfer the steak to a rimmed baking sheet and roast for approximately thirty minutes, until an instant-read thermometer inserted into the tenderloin (small section) registers 125°.
Alternatively, create a fire using one side of a charcoal grill or light a gas grill.
Grill the steak over moderate heat for five minutes on each side.
Transfer the steak to the cool side of the grill, close the lid and cook for thirty minutes longer.
Transfer the steak to a carving board and let rest for 10 minutes.
Slice the steak over the grain and serve immediately.