Perfect Porterhouse Steak. Simply Awesome.
It’s January on Long Island and it is oh so cold, but that isn’t keeping me away from the outdoor grill, aka, The Beast.
In keeping to my January foodie theme, “The Month of Meat”, I am officially a Porterhouse perfectionist.
The recipe at the bottom of this blog will give you simple step by step instructions for grilling the most amazing Porterhouse steak that has ever been placed before you.
Usually this time of year I am busy with my slow cooker making soups and sauces and other slow food creations but that’s not the case this year, so far.
I decided to load up on propane, charcoal and to always keep a shovel near by so that I can easily dig a path to the grills after the snow falls.
There’s nothing grilling in the winter.
You know that wonderful crisp, clean cold air that comes with the winter months?
Well, now imagine that smell mixed with the savory scents of rosemary, smoked woods and all of the amazing aromas that a bbq produces.
It’s awesome.
I told you last week about a company that I came across online that delivers to your door the most amazing selection of meats that are available. TheSteakSource.com. Well, this beauty comes from them.
They have the highest quality of steaks you can find, like this USDA prime, dry aged porterhouse. Check them out!
First, let’s prep that meat!
About 45 minutes before you are ready to grill, take your steak out of the fridge and let it sit on your counter to get more of a room temperature to it. This will help it cook more evenly than if it was at 45 degrees.Using about 1 tbsp of vegetable oil, massage the entire steak. Then take your seasoning blend and coat the meat very liberally. I am telling you to use a lot of seasoning because so much of it comes off when you are moving the meat on the grill. Regarding the seasonings, I advise using my NYC Spice Blend.
This blend will smack you in the face with flavor, pick you up, apologize sincerely, then when you are not looking…smack you again with a reminder of how good it really is. Or you could use salt and pepper. Your choice.
Now let’s get grilling!
Make sure that the grates are cleaned and oiled nicely. Simply take a cloth and a small bowl filled with about 1/4 cup of vegetable oil. Use standard vegetable oil. Don’t use olive oil, as it has a low burning temperature. Lightly rub the grates with your oil and then turn up the heat. Preheat the grill for about 15 minutes or until the thermometer reads about 500 degrees.
Ok, place your steak on the grill, close down the top of the grill and cook the first side for 2.5 minutes. After 2.5 min, rotate the steak 90 degrees, close the grill and cook for another 2 1/2 minutes. After the total of 5 minutes, flip the steak on it’s opposite side, close the lid and grill for 2 minutes. After that time rotate the meat again, close the grill and cook for about another 1.5 to 2 minutes.
Cooking the meat for a total of 7 minutes will give you a pretty rare and bloody steak. 8-9 minutes will get you the perfect medium rare (an internal temperature of 135 degrees F) and 10 for medium (140 degrees F) and 11 minutes (150 degrees F).
I like my meat a little more than medium rare, so I try to get the temperature in the range of 135 to 142 degrees. Perfect.
Finally, let your steak sit for about 5 minutes with a foil tent over it before you begin to slice it.
How to tell what the meat’s temperature is?
Well, there is the touch method. Unreliable.
Get an instant read thermometer. You will never regret it.
The one that I rely on is from Sur la Table and is awesome. The digital readout is bright and crisp, it has a loud alarm and is accurate. You use great quality meats…don’t risk ruining it over a few extra bucks. You will find that this will be one of the most popular tools in your kitchen.
So now the only thing let to do is check out the recipe below, share this blog with your friends and go to TheSteakSource.com and enter THEFOODYOULOVE to save 10% on your order. Love it!
Happy eating and I’ll see you later in the Month of Meat.
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- 1 Porterhouse Steak from TheSteakSource.com. About 1 1/4" thick. (Dry aged.)
- My NYC Seasoning Blend. (or sea salt and fresh ground black pepper.)
- Vegetable oil.
- Remove steak from refrigerator about 45 min before cooking. Place on a plate on the counter.
- Make sure that the grates are cleaned and oiled nicely. Simply take a cloth and a small bowl filled with about 1/4 cup of vegetable oil. Use standard vegetable oil. Don't use olive oil, as it has a low burning temperature.
- Preheat your grill for about 15 min until it gets to about 500 degrees.
- Place your steak on the grill, close down the top of the grill and cook the first side for 2.5 minutes. After 2.5 min, rotate the steak 90 degrees, close the grill and cook for another 2 1/2 minutes. After the total of 5 minutes, flip the steak on it's opposite side, close the lid and grill for 2 minutes. After that time rotate the meat again, close the grill and cook for about another 1.5 to 2 minutes.
- Cooking the meat for a total of 7 minutes will give you a pretty rare and bloody steak. 8-9 minutes will get you the perfect medium rare (an internal temperature of 135 degrees F) and 10 for medium (140 degrees F) and 11 minutes (150 degrees F).
- Let steak sit for about 5 minutes with a foil tent over it before you begin to slice it.
- Enjoy!
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