| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 10 | servings | |||
INGREDIENTS
| 2 | Prime porterhouse steaks; 2" thick, (about 4 lbs) | |
| 1 | tb | Olive oil |
| Coarse salt | ||
| Freshly-ground black pepper |
INSTRUCTIONS
Place steaks on the heated grill. Brush with olive oil. Season with salt and pepper. For rare steaks, cook 10 to 12 minutes per side. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Sasa Mahr-Batuz Converted by MM_Buster v2.0n.
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