Red-Wine and Rosemary Porterhouse

This robust marinade can season a thick, juicy steak in fifteen minutes. Give it up to one hour for more intense flavor. It’s also good on lamb, pork, or poultry. The steak is terrific served with Lemon-Garlic Potato Packet and Crumb-Topped Tomatoes.

PREP: 10 minutes plus marinating

GRILL: 15 to 20 minutes

MAKES: 4 main-dish servings

¼ cup dry red wine (see Tip)

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh rosemary

1 large garlic clove, crushed with garlic press

1 beef loin porterhouse or T-bone steak,

1 ½ inches thick (about 1 ½ pounds)

1 lemon, cut into wedges

1. In small bowl, stir together wine, Worcestershire, tomato paste, mustard, vinegar, rosemary, and garlic.

2. Place steak in large zip-tight plastic bag. Pour wine marinade over steak, turning to coat. Seal bag, pressing out excess air. Let stand 15 minutes at room temperature or refrigerate up to 1 hour, turning once.

3. Prepare outdoor grill for direct grilling over medium heat.

4. Remove steak from bag; discard marinade. Place steak on hot grill rack and grill, turning once, 15 to 20 minutes for medium-rare, or to desired doneness.

5. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing. Thinly slice steak and serve with lemon wedges.

li

EACH SERVING: About 395 calories, 32g protein, 1g carbohydrate, 28g total fat (11g saturated), 104mg cholesterol, 125mg sodium

TIP: For a dry red wine that would work well in this recipe, try a Shiraz, Merlot, Chianti, or Cabernet.

PORTERHOUSE VERSUS T-BONE

Both steaks are cut from the beef short loin and have a T-shaped bone. But the defining characteristic is the size of the tenderloin (the smaller portion of meat on one side of the T). The T-bone’s tenderloin starts at ½ inch in diameter. The more expensive porterhouse—so named because in the early 1800s, travelers dined on steak and ale at coach stops, or porter houses— contains a tenderloin that’s at least 1 ¼ inches in diameter. Either steak works very well for our Red-Wine and Rosemary Porterhouse (above) and Chili-Glazed Porterhouse Steak with Grilled Salad (opposite).