gigantic porterhouse, with garlic roasted potatoes, and yellow tomato basil salad

★★★★★ 3 Reviews
Robeyone avatar
By Nancy R
from Durham, NC

We were celebrating my husband's new job, and rather than spend a couple hundred bucks at Ruths Chris, we decided to have a great cut of meat at home. It was so worth it. Plus the dog got the bone!

★★★★★ 3 Reviews
serves 2
prep time 20 Min
cook time 45 Min

Ingredients For gigantic porterhouse, with garlic roasted potatoes, and yellow tomato basil salad

  • 1
    2 1/2 inch prime bone-in angus ribeye ( the best you can afford)
  • 1/2 Tbsp
    mccormicks grill seasoning
  • 1/2 Tbsp
    olive oil
  • GARLIC ROASTED POTATOES
  • 6-8
    small red newpotatoes, cut in half or quarters depending on size
  • olive oil to coat, salt, pepper, and minced garlic to taste
  • TOMATO BASIL SALAD
  • 4
    medium ripe tomatoes
  • 1 tsp
    or more of minced garlic
  • 1/4 c
    fresh basil chopped
  • 1/4 c
    fresh mint chopped
  • salt and pepper to taste
  • 3 Tbsp
    or more of good olive oil
  • 1 Tbsp
    balsamic vinegar
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How To Make gigantic porterhouse, with garlic roasted potatoes, and yellow tomato basil salad

  • 1
    Bring steak to room temperature, rub with oil and sprinkle liberally with seasoning.
  • 2
    Prepare grill. Preheat oven to 375. Cut potatoes up and toss with, olive oil, minced garlic, salt and pepper. Transfer to a cookie sheet. Roast for 30-45 minutes until tender.
  • 3
    Cut up tomatoes to desired size. Combine remaining ingredients. Chill.
  • 4
    When grill is hot get a good sear on both sides. Move to indirect heat and cook to desired temperature. We like ours medium rare. This steak was $22.00 in the grocery store, but worth every penny.

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