Flavor: 4 out of 5
Tenderness: 4 out of 5
Alternative Names: T-bone Steak
Porterhouse consist of a T-shaped bone with meats on both sides. The larger side contains meat from the strip loin, the smaller side contains the meat from the tenderloin.
Porterhouse really is just a large T-bone steak, if the diameter of the tenderloin is 1 1/2 inches or larger it is called porterhouse, anything less is a t-bone. It is cut farther back in the animal than the T-bone steak. The porterhouse has well-balanced flavor and texture and is a great grilled steak recipe.
How To Cook A Steak Indoors
Cooking Instructions (Grilling)
Thick Porterhouse Steak Recipe
About 30-60 minutes before cooking, remove the steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. Trim off any excess fat, but leave at least 1/4" of fat to keep juices from escaping. Season both sides of the steak with salt and pepper, porterhouse steaks have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub just before cooking, or marinade briefly.
If using a gas grill, preheat on high for 10-15 minutes with the lid down. This method of cooking works best with steaks that are 1 inch or thicker. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.
The key to not overcooking a thick steak is to sear both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.
Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
When cooking with a charcoal grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish. When grilling with charcoal keep the lid open.
Sear the steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat.
Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
A steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.
If using a gas grill, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. The interior will be cooked through, this method works best with moderately thin steaks.
For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
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