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Tuscan-Style Porterhouse for Two


  • 2 (1½ to 2-pound) porterhouse steaks
  • 2 Tbsp. California Olive Ranch extra virgin olive oil, plus extra for drizzling
  • 2 Tbsp. aged balsamic vinegar
  • 2 teaspoons chopped fresh rosemary
  • 1 Tbsp. coarse sea salt, or to taste
  • 1½ Tbsp. freshly ground coarse black pepper, or to taste
  • Lemon wedges, for garnish


  1. Remove steaks from refrigerator 30 minutes prior to grilling. Rub both sides of steaks with California Olive Ranch extra virgin olive oil, balsamic vinegar and rosemary; season with salt and pepper.
  2. Preheat grill to high; clean and oil grates to prevent sticking. Place each steak onto hot oiled grill; cook for 2 to 3 minutes. Without turning, rotate steaks 90 degrees and continue cooking until meat is seared and crusty on outside, about 2 to 3 minutes more; this will produce beautiful crosshatch grill marks.
  3. Turn steaks over, and repeat process for other side. For best results, cook to an internal temperature of 130 to 135°F for medium-rare or an internal temperature of 120 to 125°F for rare.*
  4. Remove steaks from grill, and let rest for 5 minutes before slicing. Slice steaks across grain, then shingle slices on heated dinner plates. Drizzle with additional California Olive Ranch extra virgin olive oil and garnish with lemon wedges; serve immediately.

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