Ingredients For gigantic porterhouse, with garlic roasted potatoes, and yellow tomato basil salad
2 1/2 inch prime bone-in angus ribeye ( the best you can afford)
mccormicks grill seasoning
GARLIC ROASTED POTATOES
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
medium ripe tomatoes
or more of minced garlic
fresh basil chopped
fresh mint chopped
salt and pepper to taste
or more of good olive oil
How To Make gigantic porterhouse, with garlic roasted potatoes, and yellow tomato basil salad
Bring steak to room temperature, rub with oil and sprinkle liberally with seasoning.
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.
Cut up tomatoes to desired size. Combine remaining ingredients. Chill.
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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