Red Wine-Marinade Grilled Porterhouse Steak

Cook's note:

There are times when nothing beats a good piece of Grilled Porterhouse Steak accompanied by a good bottle of red wine for dinner. With that in mind I submit the following recipe.



If your wife has fresh rosemary or thyme growing, take the scissors, run out and cut what would be equivalent to about 1 to 1 1/2 teaspoons. Go ahead and add to the marinade.

Note: For a killer "Surf and Turf" meal, combine the steak with a Grilled Lobster or Grilled Shrimp recipe!

Combine all ingredient, place the meat in a large zip lock bag and fill with the marinade. The longer you marinade the meat the better. A great tip is to place your meats in the marinade in the morning, before leaving for work. By the time you get back, the steak will be ready for the grill.

If you are able, turn the bag periodically. This allows the marinade to distribute itself evenly on the steak.

If you don’t have the luxury of time and are cooking on the run, let meat sit in marinade for at least 30 minutes on the counter before throwing on the grill.

Sear the meat quickly on both sides to seal in the juices. After searing, cook the meat on one side for approximately 5-8 minutes, depending on the size and thickness of your steak. Then flip and reapply your leftover marinade.

On medium heat, total grill time for your steak cooked to medium rare is roughly 10-15 minutes, (longer per individual taste). Have your baked potato fully trimmed and your other sides ready so that you can enjoy the meat hot off the grill.

Here's to good cookin'

return from Grilled Porterhouse Steak to Grilled Steak Recipes