Vintner's Favorite BBQ Recipes From El Dorado Wineries

Grilled Porterhouse Steak

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