Preparing a Great Highland Porterhouse Steak -
from the kitchen of Theresa Thompson

1 porterhouse steak cut-1 1/2 to 2 inches thick (about 2 pounds), you can use smaller steaks but they need to be at least 1 1/2 inches thick.

Coarse sea salt and freshly ground black pepper (fresh ground pepper tastes so much better than regular ground pepper)

2 cloves garlic finely chopped

1 T fresh rosemary leaves finely chopped

6 whole fresh sage leaves

1/2 c extra virgin olive oil, cold pressed is best

Place the garlic, rosemary, and sage on a deep serving platter, mix them together then spread them out evenly.

Heat grill on high, clean and oil the grill. Turn one side of the grill to medium leave the other side on high.

Season steak with salt and pepper to taste.

Place steak on hot side of the grill to sear. About 2 minutes. Move steak to medium side and grill another 6-8 minutes. Flip steak over on to the high side and sear second side. After 2 minutes, move steadk to medium side for another 6-8 minutes. When cooked to desired doneness, place steak on top of herb mixture. Pour the olive oil over the steak. Turn the steak to allow the herbs to stick to the oil. Turn several times until herbs are coating the steak. Spoon the oil over the steak as you go.

Cut the steak off the bone and carve into 1 1/2 inch slices. Enjoy. This will work well with other steaks as well. But make sure they are at least 1 1/2 inches thick.