Killer Steaks
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Serves/Makes: 2
Ready in: > 5 hrs
- 2 porterhouse steaks (or your favorite cut)
- 1 tablespoon Italian seasoning
- 2 teaspoons salt
- 1 tablespoon black pepper
- 1 tablespoon pressed or minced garlic
***Marinade***
- 1/2 cup dry red wine
- 3 tablespoons balsamic vinegar
- 1/2 lemon, juiced
- 1/4 cup Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped onion
Pat the steaks dry with a paper towel. Poke holes in the steaks with a fork or skewer. Combine the Italian seasoning, salt, pepper and garlic and rub over all sides of the steaks. Place the steaks in a plastic zip-top bag. Combine the marinade ingredients and add to the bag with the steaks. Squeeze excess air from the bag and seal. Shake the bag lightly to make sure the ingredients are well mixed and the steaks are coated with the marinade. Refrigerate the steaks in the marinade overnight. When ready to cook, discard the marinade and cook the steaks as desired. To grill, preheat grill to medium-high heat. Grill over direct heat for 7-8 minutes per side for medium-rare. To broil, preheat broiler. Place the steaks on a large piece of foil on a rimmed baking sheet. Broil 5-inches from the heat for 7-8 minutes per side or until done. To pan fry, heat a cast iron or other heavy skillet over medium-high heat. Cook the steaks 5-6 minutes per side for medium rare. Cook's Notes: Cook time will vary by thickness of the steaks.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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