Does a thick, porterhouse steak marinated in rosemary, balsamic vinegar, and olive oil make your mouth water? Prepare this steak tonight, let it marinate while you sleep, and enjoy it tomorrow! This classic recipe makes four to six delicious servings so the entire family can get their fill. Serve with a small salad, grilled vegetables, and garlic mashed potatoes for a tasty, well-rounded meal.
- 1 three-pound, 4-inch thick, porterhouse steak
- 1 cup balsamic vinegar
- ½ cup plus 2 tablespoons of extra-virgin olive oil
- ¼ cup rosemary, finely chopped
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
Step 1: Combine the rosemary, vinegar, and ½ cup of olive oil in a sturdy and resealable plastic bag. Put the steak into the bag, seal the bag, and refrigerate the steak overnight. Turn the bag several times during marinating.
Step 2: Preheat an oven to 425 degrees Fahrenheit. Bring steak to room temperature. (See Step 5 for alternate cooking directions)
Step 3: Adjust one side of the grill to medium-high temperature and heat a grill pan. Remove steak from marinate and use salt and pepper to season. Rub each side of the steak with the 2 tablespoons of olive oil that remain.
Step 4: Grill steak approximately 5 minutes per side, until the bottom and top are charred.
Step 5: Transfer steak to a baking sheet with sides and roast it in the oven until an instant-read thermometer registers 125 degrees Fahrenheit when inserted into the smaller section (the tenderloin). Approximate cooking time is 30 minutes.
Instead of cooking in the oven, you can continue to cook on the cool side of the grill for 30 minutes.
Step 6: Transfer steak to a carving board. Let it sit for 10 minutes and then slice across the grain. Serve immediately.