1 aged 18-24 oz center cut Porterhouse Steak
3 garlic cloves (sliced into thin slivers)
3 tbsp fresh Italian parsley (chopped)
1 tbsp fresh chives (diced)
1/2 of fresh lemons juice
2 tbsp white truffle oil
1 tbsp balsamic vinegar
sea salt (to taste)
fresh crack pepper (to taste)
2 tsp sweet European unsalted butter
Mix together parsley, chives and garlic in a small bowl and site to side.
Place steak on a cutting board and cut 4 small slits parallel to the bone (the slits should be about half way through the steak and a half inch from the outer rim of the steak.) On the fillet round cut 1 slit in the same manner. Place steak on a large plate, rub with oil, vinegar and pepper, stuff each slit with the parsley mixture, cover and refrigerate for 1 hour.
Preheat grill to high.
Rub salt on to both sides of steak, place on lower grill and cook for 3 min. Turn a quarter turn (90 degrees) and continue to cook for 2-3 more minutes. Flip steak and cook for 3 minutes. Turn a quarter turn (90 degrees) and continue to cook for 2-3 more minutes.
Turn off 1 burner and place steak above the shut-off burner (make sure the fillet round is on the side farthest from the flame.) Reduce heat on remaining burner (or burners) to medium and continue to grill for 5 minutes. Flip once and grill for 5 more minutes or until steak has reached your desired doneness.
Move steak to plate, cover with aluminium foil and let sit for 5 minutes. Before serving, place butter pads atop steak and squeeze fresh lemon juice over it. Serve with greens or arugala and enjoy!