How to Cook Porter House Steak
A Porterhouse steak and a T-bone steak are very similar. The Porterhouse has a much larger section of filet attached. This makes the Porterhouse steak much more tender than the T-bone steak. The Porterhouse steak is cut from the loin and includes the top loin and the tip of the tenderloin. The Porterhouse is a favorite amongst many when it comes to grilling steaks. When grilled correctly, the Porterhouse steak comes out with a melt-in-your-mouth texture. Does this Spark an idea?
Things You'll Need
- 1 (2 ½ lb.) Porterhouse steak
- ¼ cup of extra virgin olive oil
- Kosher salt and cracked black pepper to taste
- 1 tablespoon of garlic
- Grill pan
- Aluminum foil
Instructions
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1
Set the grill to medium high. Place the grill pan on the grill and let it get warm.
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2
Pat the steak dry with a paper towel.
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3
Rub the oil over the steak, covering it thoroughly. Cover the steak with the salt, pepper and garlic.
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4
Place the steak in the grill pan. Sear one side for 6 to 8 minutes. Turn the steak over and sear the other side for 6 to 8 minutes. Searing the steak traps the juices into the meat.
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5
Reduce the heat to medium and cook the steak for 10 to 15 minutes for rare.
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6
Verify the steak is ready. Cut a ¼-inch slit in the thickest part of the meat. It should be a little less done than the way you want it. You can use a meat thermometer and check the temperature. Remove the steak at 120 degrees for rare; 130 degrees for medium rare; 140 degrees for medium; and 150 degrees for well done.
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Remove the steak from the grill and wrap it in aluminum foil. Let the steak sit for 10 minutes. This will allow the steak to finish cooking in its own juices.
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8
Cut and serve with your favorite sauce.
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References
Resources
- Photo Credit argentinastravel.com
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Comments
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toicat
Jun 22, 2009
Greetings: Guys, I'm from the "Old School" of grilling steaks. In other words, if you are in a hurry and need to use a gas grill or indoor range, then eat out! To cook a porterhouse, use a charcoal grill. Pile the briquets up on ONE side of the grill and let burn until white hot. The add a few large CHUNKS (not chips) or hickory, mesquite or oak to get a flame going. You are then ready to sear the steak. It's best to use a prime cut of beef around 1.5 to 2 inches +/- thick. If using a prime or Kobe grade, be mindful of the fat content which will char easily...so pay attention to your steak. BTW, prime or Kobe grades or beef cook excellent. After both sides have been seared move to the opposite side of the grill without the charcoal & wood and then season with sea-salt. I sometimes will add Kansas City seasoning and/or Garlic Salt, but not too much. The beef flavor should make 95% ...
