Scandinavian Porterhouse Brick

by on December 21, 2013
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Adapted from

Start with a three inch Porterhouse

Chop and mix together herbs to taste: oregano, thyme, mint, lemon balm, bay leaves, onions, garlic, canola oil

Put above in plastic bag and coat meat
Let set about 20 minutes
Coat meat with salt and pepper
Sear well on very hot grill about 8-10 minutes per side
Temp about 130° in the meat furthest from the bone

Meanwhile, dump bag of marinade into a hot non-stick skillet and bring up to heat – Put in sliced mushrooms to cook
Sprinkle salt as the mushrooms near completion

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