Thick and Juicy Porterhouse

Most supermarkets don't usually cut steaks this thick, so call the meat department or your butcher ahead of time to order it. The steak is grilled in a Florentine style, a regional Italian treasure known as Bistecca alla Fiorentina.

1/3 cup extra-virgin olive oil, divided
1 1/2 tablespoons lemon juice
1 (2 - to 2 1/2-lb.) beef porterhouse or T-bone steak (2 inches thick)
2 teaspoons coarse sea salt
1 teaspoon pepper
1 lemon, quartered lengthwise
1 tablespoon chopped fresh Italian parsley
1 large garlic clove, halved

1. Place steak in shallow glass or ceramic baking dish. Combine 3 tablespoons of the oil and lemon juice in small bowl; brush over steak. Cover and refrigerate 8 to 24 hours.

2. When ready to grill, set up charcoal or gas grill as follows: Heat one side of grill to medium-high or high heat and the other side to medium-low or low heat.

3. Sprinkle steak with salt and pepper. Brush lemon wedges with 1 teaspoon of the oil. Combine remaining 2 tablespoons oil, parsley and garlic in small cup; reserve.

4. Arrange steak over high heat area of grill facing small portion of steak (inside T-shaped bone) towards low heat area of grill. Grill, covered, 8 to 12 minutes or until browned, turning once. Move steak to low heat area of grill. Grill, covered, an additional 10 minutes or until internal temperature reaches 132ºF. to 135ºF. for medium-rare or until of desired doneness, turning once.

5. Cover steak loosely with foil; let stand 10 minutes. Meanwhile, grill lemon wedges over high-heat area of grill 2 to 4 minutes or until lightly charred, turning once.

6. Drizzle steak with reserved oil mixture; discard garlic. Cut steak into four pieces or thinly slice; serve with grilled lemon.

4 servings

PER SERVING: 480 calories, 32 g total fat (7.5 g saturated fat), 47.5 g protein, 2 g carbohydrate, 140 mg cholesterol, 940 mg sodium, .5 g fiber


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