Porterhouse Steak with
Roasted Garlic



There’s nothing like a nice juicy Porterhouse Steak smothered in roasted garlic with a hint of rosemary on top. This Tuscan style steak fills the room with the aroma of fresh rosemary and garlic. Grilled or broiled you can’t go wrong serving this delicious steak.

The porterhouse is one of the best cuts of meat you can find. In Tuscany they use the Chianina breed of cattle which is an ancient breed that is difficult to find in the US. This breed of cattle is probably one of the oldest breeds in existence and originated in the west central part of Italy. The name comes from the Chiana Valley in the province of Tuscany.

To find a source for Chianina beef contact the American Chianina Association or buy your steaks from another breed that is well aged and around two inches thick. I like the Porterhouse Steak the best because you get the strip steak side and the more tender fillet side. The best of both words.


  • 2 porterhouse steaks, 1 and a half to 2 inches thick
  • 1 whole garlic bulb
  • 1 Tbls of fresh rosemary, chopped
  • 1/4 cup of extra virgin olive oil
  • 1 tsp of salt
  • 1 tsp of freshly ground black pepper


  • Pre-heat the oven to 400 degrees.
  • Peel away the loose skin from the garlic bulb
  • Cut the top of the bulb around a half inch down to expose the garlic.
  • Place the garlic on a small baking sheet and drizzle with olive oil.
  • Sprinkle some of the rosemary on top and cover with aluminum foil.
  • Bake for around 30 to 35 minutes until garlic is soft.
  • Squeeze the garlic out in a small bowl and smash together with more olive oil and the remaining rosemary.
  • Prepare the grill or broiler.
  • Cook the steaks around 20 minutes turning once.
  • Spread the steaks with the garlic rosemary mixture right before serving.

    Serve with a nice baked potato and some steamed vegetables. Serves 2 people.

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