| 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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