Ingredients: 2 inch thick steak Porterhouse steak is the traditional meat cut (you can substitute with a T-bone, Rib-eye steak). Freshly ground black pepper Sea Salt a little oil for the grill
Let your meat “rest” outside of the refrigerator for 1 hour before cooking. Then season (liberally) with both the sea salt and the freshly ground pepper. The palm of your hand is best used to “press” the seasoning into the meat. Use a clean, hot oiled grill.Cooking time for your steak will be 5-6 minutes per side. You’ll want to move the steak every two minutes to get even cooking.
As with all cooked meat, when done remove from heat. Place on a platter or carving board, cover with foil and a clean dish towel and let rest for at least 5 minutes.
To serve with flair, we suggest the following; Place the baked potato top left on the individual plate. Thinly slice your steak, position just below the center of your individual serving plate in a “fan” position.