To make a delicious beef steak you will need garlic, rosemary, red pepper flakes and olive oil. Of course, the amazing taste also depends on the grill itself, on which the meat will be grilled. Porterhouse steak is rubbed with a spicy mixture and fries over high heat until saturated crusts. So that the spices stick better to the meat, blot it dry paper towel. Two types of meat, which combines this cut, obtained very juicy and full of piquant aroma garlic with coniferous notes of rosemary. Share with friends: 
Time: 40 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 steaks Porterhouse (weighing 0.5 kg.), Or other large bone steaks
- 3 sprigs of rosemary, tear off the leaves and chop finely
- 3 cloves of garlic, crushed and finely chopped
- A pinch of red pepper flakes
- Olive oil
Recipes with similar ingredients: beef, red pepper flakes, rosemary
Recipe preparation:
- In a small bowl, mix the rosemary leaves, garlic, chopped red pepper and enough olive oil to it turned out loose paste. Spread the steaks with a mixture and sprinkle with plenty with salt. Leave the steaks at room temperature.
- Preheat the grill to moderate heat. Rub hard brush the grill to clean it of ash. Then wipe grate with a paper towel dipped in vegetable oil to completely clean it.
- Put steaks in the direct heat zone on the grill so that they thoroughly fried and covered with a real crispy crust. Once both sides of the steak are fried, move it to cooler part of the grill and fry to the desired temperature, about 5-6 minutes on each side for light roasting.
- Remove the steaks from the grill and let rest for 5-10 minutes.
- Cut the steak from the bone, cut across the fibers and spread over four serving plates. Sprinkle the meat a little amount of vegetable oil and sprinkle with sea salt.
