Recipe by Chef Jacquie
2 T-Bone or Porterhouse steaks (1-1/4″ thickness)
Juice of 1 lemon
3 Tbs. chopped parsley or other favorite herb
¼ cup extra virgin olive oil
1/8 tsp salt and pepper
Prepare marinade by mixing lemon juice, herbs, oil, salt and pepper.
Place steaks in a deep casserole dish and pour marinade over steaks. Cover dish with plastic wrap and place in refrigerator for 1-4 hours to marinate.
To Prepare grill – brush olive oil on grill and set temperature to high heat.
Make sure your steaks are dry before you add them to the grill – I use paper towels. Pat them dry and add to hot grill – steaks should sizzle.
Cook for 2 minutes on one side then rotate 1/2 ” to the right for another 2 minutes – this will create the lovely cross-hatch mark on your steaks. Turn steaks over and cook 3 minutes.
Pick up steak and place the “side” of the steak on the grill for 2 minutes so all the fat on the side gets nice and crispy. Repeat on the opposite “side” of the steak.
Cover grill and cook steaks until they reach an internal temperature of 125 degrees for rare, 130 degrees for medium rare or 140 degrees for medium.
Let steaks rest for 5 minutes before cutting them.
Photos taken at In the Kitchen Cooking School, Haddonfield NJ