Home



Black Pepper Porterhouse Steaks with Rosemary Potatoes

Sometimes, black pepper and salt are all you need on a great steak. Couple that with fire-roasted rosemary potatoes and you've got one heck of an outdoor meal!


Black Pepper Porterhouse Steaks with Rosemary Potatoes
source Lodge
categories main dish, meat
yield serves 2
prep time 10 mins
total time 40 mins

INGREDIENTS
  • 2 Tbsp olive oil
  • 3 cup Yukon Gold potatoes cut into wedges (about 5 potatoes)
  • 1 cup diced white onion
  • 2 Tbsp rosemary
  • 2 cloves garlic 2 porterhouse steaks
  • 4 Tbsp freshly ground black pepper
  • 1 Tbsp kosher salt
  • 2 Tbsp butter
  • salt and pepper to taste

    • INSTRUCTIONS
  • 1. Build a fire about twice the size of the 'Cook-It-All'. When fire begins to start breaking down (wood becomes white hot), place the wok part of the Cook-It-All'‹ on the fire to preheat for 2-3 minutes. (This recipe can also be made with charcoal.)
  • 2. In wok side of 'Cook-It-All', add olive oil, potatoes, onions, rosemary, and garlic. Cook over medium heat, stirring occasionally, for 25-30 minutes or until potatoes are soft.
  • 3. Pat dry porterhouse steaks and season using the freshly ground black pepper and kosher salt. Preheat grill side of the 'Cook-It-All'‹ over fire for 2 minutes. Add porterhouse steaks to grill and let cook for 5-6 minutes per side or until your desired doneness. When steaks are 2 minutes away from being done, add 1 tablespoon butter on top of each.

    • NOTES

    NUTRITION