Recipe: Tony Terlato's Porterhouse Steak with Herbs and Tomatoes

TONY TERLATO'S PORTERHOUSE STEAK
WITH HERBS AND TOMATOES
Source: Steak Lover's Cookbook by William Rice
Servings: 4

No one turns down an invitation to the company dining room at Paterno Imports in Chicago. Not only does Paterno CEO Anthony J. (Tony) Terlato serve the best of his impressive Italian, French, and American wine selection, he does the cooking as well. The wine he poured for me with this steak and its herb-accented sauce was a California Cabernet Sauvignon, from Freemark Abbey's Bosche vineyard.

2 porterhouse steaks (about 1 1/2 pounds each), cut 1 1/4-inches thick
1/3 cup plus 2 tablespoons olive oil, preferably extra virgin, divided use
3 cups peeled, seeded, and chopped ripe tomatoes or 1 can (28 ounces) plum tomatoes, drained, seeded, and finely chopped
1 large clove garlic, minced
Pinch of crushed red pepper flakes
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh flat-leaf parsley leaves
6 to 8 basil leaves, rolled tightly and cut into thin ribbons
Salt and freshly ground black pepper, to taste

Preheat the broiler or prepare coals for grilling.

Allow the steaks to come to room temperature, pat dry and coat lightly with 2 tablespoons olive oil. Set aside.

Combine the tomatoes, garlic, pepper flakes, oregano, parsley, basil, and salt and pepper in a medium-size bowl and stir well to blend. Stirring slowly, blend in the remaining 1/3 cup olive oil, Set aside for at least 30 minutes, stirring occasionally.

Broil or grill the steaks until seared and well-crusted on one side, about 4 minutes. Turn, season with salt, sear the second side for 4 minutes, and continue cooking for 4 minutes. Turn, season the second side, and cook 2 minutes more for medium-rare or 3 minutes more for medium.

Transfer the steak to a carving board, and let rest for 5 minutes.

Cut away the bone and carve the steaks into 1/2-inch-thick slices. Divide the slices among 4 warm serving plates. Spoon the sauce over the steak and serve at once.