3 Personal Gourmets Porterhouse steaks
Metal or wooden skewer
1/2 lemon
2 tablespoons olive oil
2 cloves garlic, crushed
2 scallions, white parts only, finely chopped
Salt and pepper
Vegetable oil cooking spray
Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot . Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 8 to 10 minutes. Turn and grill, covered, for 8 to 10 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.
Made with: Porterhouse