Gigantic Porterhouse, with Garlic Roasted Potatoes, and Yellow Tomato Basil Salad

Nancy R


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 votes

20 Min
45 Min


  • 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

  • 6-8
    small red newpotatoes, cut in half or quarters depending on size
  • ·
    olive oil to coat, salt, pepper, and minced garlic to taste

  • 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

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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About Gigantic Porterhouse, with Garlic Roasted Potatoes, and Yellow Tomato Basil Salad

Course/Dish: Beef Roasts Salads
Other Tag: Quick & Easy

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