We made a turn around trip to Nor Cal and made a stop at local ranch on the way home that raises grassfed beef. We picked up the largest porterhouse I have ever seen.
3.5lb's....
2 1/2" thick....
Drizzled with extra virgin olive oil, seasoned with a rub of kosher salt and cracked black pepper. A pale ale while we wait.
After a good sear on each side, added some hickory wood, put some rosemary sprigs on top, closed the lid, grilled it hot and indirect for 12 minutes.
I put some butter on top, covered it with foil and let it rest for 5 minutes.
Med rare with a bottle of red
The filet for My Lovely Bride...
...and the rest for me
served with baked potato and cucumber, red onion salad with feta cheese.
Thanks for taking the time to read this incredibly long winded, pic heavy post!!
Slainte