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Lobel's Classic Grilled Porterhouse Steak |
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Serves 4
Total preparation time: 45 minutes to prepare and cook,
plus 1 to 4 hours for marinating before grilling |
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INGREDIENTS |
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2 (22, 24, or 36 oz.) USDA Prime Porterhouse, Natural Prime Porterhouse, or American Wagyu Porterhouse Steaks
1/2 lemon
Metal or wooden skewer
2 tablespoons olive oil
2 garlic cloves, crushed
2 scallions, white part only, finely chopped
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
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1999 Girolamo IGT (Merlot)
Producer: Castello di Bossi
Drink from Dec. 2004 Dec. 2019
Rating: 93
Market Price: $32.99
Tasting Notes:
The compelling, opaque purple-colored 1999 Girolamo (an unfiltered 100% Merlot) boasts a big, sweet bouquet of black fruits, licorice, mocha, and toasty new oak. Lush and fleshy, with great intensity as well as terrific purity, this chewy, thick, impressive Merlot can compete with the finest of Tuscany. Still primary, it requires 2-3 years of cellaring, and should drink well over the following 12-15. Wow! |
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1999 Giusto dei Notri Vino da Tavola, Proprietary Blend
Producer: Tua Rita
Drink from Oct. 2003 to Dec. 2016
Rating: 96
Market Price: $62.56
Tasting Notes:
The brawny, serious, opaque purple-colored 1999 Giusti dei Notre is a barrique-aged, unfined, unfiltered blend of 65% Cabernet Sauvignon and 35% Merlot. Its opaque purple color is accompanied by awesome aromas of weedy tobacco, espresso, smoke, chocolate, black currants, and blackberries. Dense, full-bodied, thick, viscous, rich, and pure, it requires another 2-3 years of cellaring, and should last for 15+. Sadly, production is a measly 800 cases. |
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1999 Castello di Rampolla Vigna d'Alceo Vino da Tavola, Proprietary Blend
Drink from Jan. 2005 to Dec. 2025
Rating: 99
Market Price: $179.95
Tasting Notes:
The monumental 1999 Vigna d'Alceo is a 20,000-bottle cuvee of 85% Cabernet Sauvignon and 15% Sangiovese aged in oak. It boasts an exceptionally provocative nose of liquid minerals, graphite, plums, creme de cassis, and cherry liqueur. It is fabulously concentrated yet remarkably light on its feet, with medium to full body, sweet tannin, and layer upon layer of flavor nuances. There is plenty of glycerin in this rich, but neither heavy nor overbearing effort. This is a thrilling tour de force! However, it requires cellaring. Anticipated maturity: 2005-2025. Bravo!
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1999 Castello di Rampolla Vigna d'Alceo Vino da Tavola, Proprietary Blend
1999 Tua Rita Giusto dei Notri Vino da Tavola, Proprietary Blend
1999 Castello di Bossi Girolamo IGT
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DIRECTIONS |
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1. Trim the outer fat from the steak, or ask the butcher
to do so. Rub the fat with the cut lemon to prevent
burning and smoking. Score both sides of the tail of
the steak and then fold it back toward the main body
and attach it to the meat with a small metal or wooden
skewer. (If using a wooden skewer, soak it in water
for about 20 minutes first.)
2. Combine the olive oil, garlic, scallions, salt
and pepper in a glass or ceramic dish. Put the steak
in the dish and turn several times to coat. Cover
and marinate at room temperature for 1 hour or in
the refrigerator for as long as 4 hours. Turn the
meat once or twice during marinating. Return the meat
to room temperature before grilling.
3. Prepare a charcoal or gas grill. Lightly spray
the grill rack with vegetable oil cooking spray. The
coals should be moderately hot to hot.
4. Lift the steak from the marinade. Discard the marinade. Sear the steak for 2 to 3 minutes per side. Continue grilling until it reaches the desired degree of doneness*. Allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter.
* A note about estimated cooking times:
- A 22 to 24 oz. Porterhouse will measure about 1 1/4 to 1 1/2 inches thick. Total cooking time, including searing, should be approximately 12 to 14 minutes for medium-rare.
- A 36 oz. Porterhouse will measure about 2 1/4 to 2 1/2 inches thick, and will require a total cooking time of approximately 18 to 20 minutes for medium rare.
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