2 2 to 3lb porthouse or T-bone steaks (about 1 1/2inches thick)
2 cloves garlic, smashed
Vegetable oil for the grill
Coarse sea salt and ground pepper
1 tablespoon EVOO
1 lemon, cut into wedges (optional)
Instructions
Refrigerate the steaks, uncovered, at least 4 hours
or overnight. (This dries out the meat's surface so
it develops a better char.)
Prepare a grill for indirect heat- For gas,
preheat to medium high, 30 minutes, then turn off
the burners on one side and turn the other burners
to medium low. For charcoal, once the coals ash
over, push them to one side. Rub the steaks with
the garlic and let sit at room temperature, 30
minutes.
Brush the grill grates with vegetable oil. Sear
the steaks over direct heat until charred on the
bottom, 5 to 10 minutes. Turn, season with salt
and pepper and char the other side, 5 to 10 more
minutes. Turn the steaks again and transfer to the
cooler side of the grill with the smaller ends
away from the heat. Season the steaks with salt
and pepper and grill, turning every 2 minutes,
until a thermometer inserted into the thickest
part of the meat registers 125 degrees F for
medium rare, 8 to 12 minutes.
Transfer the steaks to a cutting board and let rest
10 minutes before slicing. Season with salt and
pepper and drizzle with the olive oil.
Serving
Suggestions
Serve with lemon wedges, if desired.
Originally Submitted
10/29/2011
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