One of my favorite dishes is a Large grilled porterhouse about 1 3/4" thick, with equal portions of the meat on both sides of the T-bone. Usually the best way to get this is to ask the butcher for the 1st cut from the slab. The weight is about 2 1/2-->3 lbs of glorious steak. Rub it with garlic/salt/pepper and Rosemary (if you are so inclined). Grill it for about 4 minutes per side on a hot grill and when you have the center temperature at about 125 when you remove it, & you get a rare piece of prime delight. It might look a little blueish in the center, it cuts like budddddder and is very tasty (so it is not raw) if that is too rare, cook it ever so slight longer. Usually cover it with top grade evoo and a squeeze of lemon while it rests under a cover prior to carving and replacing the sliced meat around the bone and then feast.
Now that the mouth is watering nicely, I have been experimenting with several wines each time I make this. I am open for suggestions realizing that each one's palate is slightly different.
Over time I have tried the following:
Heitz Cellers Martha Clara Cabernet Savignon 2000 --good
Pasajes 2008 - Very good
Langhe Poderi Aldo Conte '09 - Good
Castiglion del Bosco Brunello Di Montalcino 2004--Good
For each of the above, I decanted and let them breath for several hours to try and bring about the richest pairing. While each of the above have "worked", nothing has knocked my socks off yet.
Any thoughts would be appreciated.