Quality, thick-cut Black Angus porterhouse steaks need no improvement. They’re near perfect in their own right — a beefy strip and tender filet in one cut. It’s paradise for a steak-lover. You can, however, add a little Italian flair with an herb paste made with Dell Cove Spices & More’s Tuscan Herb & Garlic Seasoning. With red peppers, onions, oregano, basil and rosemary, Italian Tuscany Seasoning bursts with flavors of the Mediterranean.
You can halve or quarter this recipe by using half (for two steaks) or one-fourth (for one steak) of the ingredient amounts.
You can use the Tuscan herb paste on any cut of beef, lamb, chicken or fish. You need about one-fourth cup of herb paste per pound of meat.
To make this recipe in the oven, sear the porterhouses to a rich, golden brown in an oven-safe skillet on the stove. Transfer the skillet to a 425F oven for 10 to 12 minutes for medium rare. Use an oiled sheet pan for roasting when making more than one porterhouse.
Pair bistecca alla Tuscana with a rich red wine from the Tuscan region, such as Chianti Classico or Brunello di Montalcino.
- 2 Tablespoons of olive oil
- 1/2 Cup of Dell Cove Spices & More Tuscan Herb & Garlic Seasoning
- 1 Tablespoon of Kosher Salt
- 3 Garlic cloves, minced
- 4 Porterhouse Steaks, 12- to 16-ounce porterhouse steaks, 2 ½- to 3-inches thick
- Vegetable oil
- Add the olive oil, Tuscan seasoning, kosher salt, freshly ground black pepper and minced garlic cloves to a mixing bowl. Whisk to combine.
- Rub the Tuscan spice paste on all sides of the Porterhouse steaks. Press the paste into the steaks as you apply it.
- Arrange the steaks on a platter or plates, but don’t stack them. Set the steaks aside at room temperature for up to two hours or for up to 24 hours in the refrigerator.
- Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes. While the steaks lose their chill, set up your charcoal grill to cook with a two-zone fire. If you have a gas grill, set one side of the burners to high heat and the burners on the other side off.
- Brush the grill grates with vegetable oil. Set two Porterhouses on the hottest side of the grill. If you have enough room, set all four on the hot side of the grill.
- Grill the steaks for 4 minutes on each side over high heat for medium rare. Set the steaks on unheated side of the grill and cook the other two Porterhouses 4 minutes on each side for 4 minutes. For medium doneness, cook the steaks for 5 minutes on each side.
- Transfer the steaks to a platter or carving board for about 5 minutes to rest. If desired, cut away the bones and carve into 1/2-inch slices.
Insalata di Erbe Fresche (optional)
This fresh herb salad complements herb-crusted porterhouses with a burst of freshness. Garnish each steak with a small handful or so of the herb salad for an idyllic contrast of taste and texture.
- 4 tablespoons olive oil
- 2 to 3 tablespoons lemon juice
- 4 tablespoons green onions, finely chopped
- 4 tablespoons Italian (flat leaf) parsley, roughly chopped
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- While the steaks rest, whisk together the olive oil and lemon juice in a mixing bowl.
- Add the green onions, parsley, salt and pepper and whisk to combine. Top each Porterhouses with about 1/4 of the salad and serve.