Tuscan Porterhouse Steak

Tuscan Porterhouse Steak

Servings: 2

A Grill/Broil recipe with Harris Teeter USDA Certified Tender T-bone or USDA Certified Tender Porterhouse



  • 2 Harris Teeter beef porterhouse steaks, 1 to 1 ½ inches thick
  • ¼ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 lemon wedges


  1. Preheat grill to high. Brush both sides of steaks with olive oil. Season with salt and pepper.
  2. Grill steaks on high heat 8 to 10 minutes or until steaks reach 145° F on an internal meat thermometer for medium doneness, turning only once halfway through grilling time.
  3. Remove beef from the grill, and squeeze lemon wedges over each steak. Allow steaks to rest 5 minutes before slicing. Serve with roasted red potatoes.