Porterhouse Steak Recipe
December 10, 2014
The train stops in the middle of 19th century United States. The tracks still rattling off in your head you set your weary sights on a nearby hotel/restaurant. Inside, you order a steak and a beer. A mug of dark ale, and a large t-bone land in front of you. A bite. A chug. Caramel on caramel. Bitter grill marks over buttery fat and bittersweet cocoa. A porterhouse steak and a chocolate porter. You're not home yet, but you never want to leave. Ingredients
- 1lb Porterhouse Steak
- 6 T Canola Oil
- 2 T Extra Virgin Olive Oil
- Kosher Salt and Cracked Black Pepper
- Mesquite Charcoal
- Ignite the grill to preheat the grates. Light the charcoal to allow it to burn down for 30 minutes. Once the coals begin to burn, rake the majority of the coals to one side of the grill, leaving a small single layer of burning coals on the other side of your grill. Light a gas grill to medium-high by turning the left burner to high heat, middle burner to medium-high heat, and leaving the right burner off.
- Bring the steak to room temperature. Don't leave it out longer than two hours to reduce the risk of foodborne illness.
- Season the porterhouse steak with salt, pepper, and oil blend. Cover the top loin and tip of the steak. A generous amount of salt will help ensure that the steak is tender after it is finished grilling.
- Brush oil blend on the grilling grates generously. This helps to prevent the steak from sticking.
- Place steak at a 45 degree angle to the grate on the hottest part of the gas or charcoal grill. Sear for one minute then rotate it 90 degrees. After searing for another minute, flip and sear for another minute. If any flare-ups occur, spray flame with a little water.
- Move the steak to the cool side of the grill. Close the lid of the grill.
- Grill the steak for 7 to 8 minutes for medium-rare. The internal temperature will reach 130 degrees.According to guidelines, a safe cooking temperature is 165 degrees for a steak. However, the cooking temperature will vary according to an individual's tastes.
- Remove the steak. Let it rest for 5 to 8 minutes.