Courtesy of Conti Estate / Charles B Mitchell Vineyard & Winery
1 (2-3/4 lb) Porterhouse steaks, cut 2-3/4 to 3 inch thick
1/4 cup olive oil
7 large garlic cloves, minced
1/4 cup Italian (flat-leaf) parsley
1 tablespoon salt
2 teaspoons ground black pepper
3 sprigs fresh rosemary, chopped
Place steak in glass baking dish.
Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
Prepare grill, (medium heat).
Remove steak from marinade; shake off excess.
Place steak on grill; cover grill.
Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
Serving suggestion: Charles B Mitchell 2005 Cabernet Sauvignon