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Porterhouse Steak with Herbs and Tomatoe




Source of Recipe


Chyrel


List of Ingredients





2 porterhouse steaks, about 1 1/2 pounds each, cut 1 1/4 inches thick
1/3 cup plus 2 tablespoons olive oil, preferably extra virgin
3 cups peeled, seeded, and chopped ripe tomatoes or 1 28 ounce can plum
tomatoes, drained, seeded, and finely chopped
1 large clove garlic, minced
pinch of crushed red pepper flakes
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh flat leaf parsley leaves
6 to 8 basil leaves, rolled tightly and cut into thin ribbons
salt and freshly ground black pepper, to taste



Recipe



Preheat the broiler or prepare coals for grilling. Allow the steaks to come to room temperature, pat dry, and coat lightly with 2 tablespoons olive oil.
Set aside. Combine the tomatoes, garlic, pepper flakes, oregano, parsley, basil, and salt and pepper in a medium size bowl and stir well to blend.
Stirring slowly, blend in the remaining 1/3 cup olive oil. Set aside for at least 30 minutes, stirring occasionally. Broil or grill the steaks until seared
and well crusted on one side, about 4 minutes. Turn, season the second side, and cook 2 minutes more for medium rare or 3 minutes more for
medium. Transfer the steak to a carving board and let rest for 5 minutes. Cut away the bone and carve the steaks into ½ inch thick slices. Divide
the slices among 4 warm serving plates. Spoon the sauce over the steak and serve at once.