Yield: 10 servings
|2 \N||Prime porterhouse steaks; 2\" thick, (about 4 lbs)|
|1 tablespoon||Olive oil|
|\N \N||Coarse salt|
|\N \N||Freshly-ground black pepper|
Place steaks on the heated grill. Brush with olive oil. Season with salt and pepper. For rare steaks, cook 10 to 12 minutes per side.
Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Recipe from Sasa Mahr-Batuz Converted by MM_Buster v2.0n.