Florentine-Style Porterhouse Steaks

Florentine-Style Porterhouse Steaks
Photo by George Whiteside


  • 2 teaspoons salt (preferably sea salt)
  • lemon wedges
  • 2 tablespoons olive oil
  • 1 instant-read thermometer
  • 1 large chimney starter (if using charcoal)
  • 2 2-inch-thick porterhouse steaks (each about 2 1/2 lb)

Pat steaks dry and rub each all over with 1 teaspoon salt. Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear. Charcoal fire is medium-hot when you can hold your hand 5 inches above ra...

View full recipe at Epicurious


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