Monday, April 7, 2008

The Flintstone Porterhouse

What do you get when you cross Fred Flintstone and a porterhouse? A 3 inch thick, nearly 5 lb, delicious piece of meat. My two favorite chefs are Mario Batali and Lidia Bastianich. So when my husband found a recipe for T-bone in Mario's Simple Italian Food cookbook that was very similar to a recipe for porterhouse in Lidia's Italy cookbook I instantly agreed we should give them a try. Both recipes called for a 3 inch thick piece of meat. Who knew when we picked it up from the market that it was going to be Fred Flintstone size. I swear our car was leaning to one side the whole ride home. We decided to combine both Lidia and Mario's recipe and here's what we came up with: Flintstone Porterhouse 1 porterhouse steak, 3 inches thick 1 Tbs chopped fresh rosemary 1 Tbs chopped fresh sage 1 Tbs fresh thyme 1 Tbs fresh ground black pepper 2 Tbs grey sea salt 2 Tbs olive oil Mix herbs and oil together to form a paste. Coat the entire steak with the herb/oil mixture. Place the steak on heated charcoal grill. Grill on the first side for 10 minutes. Flip and grill on that side for 10 minutes. Prop up the steak, using tongs, grill all edges for 5 minutes each. Grill in this manner until medium rare. Remove from grill and let the steak rest for 10 minutes before carving. Drizzle with olive oil before serving.

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