Your Guide To Porterhouse Steak

By GirlCarnivore


What Is A Porterhouse Steak?

A Porterhouse steak is a large and thick cut of beef that is known for its combination of two different cuts: The tenderloin and the striploin. It is similar to a T-bone steak but larger in size. The Porterhouse steak is cut from the rear end of the short loin of the beef, which is located between the rib and the sirloin.

How To Grill A Porterhouse Steak

1. Season the Steak: – Season it liberally with salt and let it rest on a wire rack over a baking sheet in the fridge overnight. Rub the steak with a sprinkle of pepper and ancho powder and let it sit at room temperature for 30 to 45 minutes before you’re ready to grill it.

2. Preheat and Prep Your Grill: – Prep your charcoal grill for a 2-zone fire by lighting charcoal in a charcoal chimney until they are about 70% ashed over. Then carefully pour the coals, stacking them on one side of your grill. Clean the grill grates, add wood chips, cover the lid and adjust the air vents to get the temperature to around 400 degrees.

3. Grill It: – When the grill has preheated and the smoke is burning blue and clear, add the porterhouse to the cooler side of the grill. Grill the porterhouse with the lid on the grill and without touching it for about 2-3 minutes before rotating it 45 degrees.

4. Grill It– Flip the steak when grill marks have formed and start basting it with butter. Allow the porterhouse to cook to about 115 degrees F. When it’s reached 115F, carefully transfer the steak to the hottest part of the grill, directly over the coals. Sear the steak, getting a great crust on both sides.

5. Grill It: – Grill the steak until it reaches 120-125 degrees F, for rare to medium rare, at the thickest part of the tenderloin with an instant read thermometer. Remember, the tenderloin will start to dry out at anything past medium; however, cook to your desired doneness..

6. Let It Rest: – Remove the perfectly cooked steak from the grill, and top it with the herbs and a dollop of your favorite compound butter recipe to rest for 5 to 10 minutes. As the juices redistribute, the butter will melt over the steak for a more mouthwatering beefy flavor.

6. Serve: – To serve, use a sharp knife to slice the juicy steaks from the bone and carve them into thin strips. Nestle the perfectly grilled porterhouse steak back on either side of the bone for presentation.

How To Pan Sear A Porterhouse Steak

1. Prep your steak: – Start by patting your cut of meat dry with paper towels. Allow the steak to sit at room temperature for 30 minutes to help it cook evenly. Coat the steak in oil. Season your steak with salt.

2. Sear your steak: – With the oven rack in the middle position, preheat the broiler. Heat a heavy cast-iron skillet over medium heat. It’s ready when it’s just starting to smoke. Carefully place steaks in the large skillet and sear steaks without moving for 4 minutes until a deep brown crust forms.

3. Broil your steak: – Flip the steak and put some butter on top. Slide the steak under the broiler and cook for 4-6 minutes. The time will depend on the thickness of the steak. Cook to your desired internal temperature.

4. Rest your steak: – Remove the steak from the oven and allow it to rest for at least 10 minutes, covered in foil. On a clean cutting board, slice the steak from the bone and then into thin strips. Serve topped with flavorful juices from the pan and your favorite steak sauce like our red wine pan sauce or our brandy peppercorn sauce.

What Is Umami?

Introducing Ooomami, a mushroom-based powder that is meant to add an extra layer of oophf to your flavors. On it’s own, Ooomami is earthy with a kick of pepper, but when sprinkled into sauces and used on meats, it takes things to the next level.

Where To Buy Meat Online

Whether you are looking for pork, beef, chicken, lamb, wild game, or wild-caught seafood, you can order it all online and have it delivered right to your door, on ice. Though nothing can top a quality relationship with an excellent local butcher, ordering meat online has become a great way to source anything you want!

Top 5 Favorite Steak Recipes

Grilled Bavette Steak

Perfectly grilled with a hint of smoke and a touch of char, a Grilled Bavette Steak is a meat lover’s dream. This fabulous cut is perfect for the grill, producing a tender, beefy, and juicy steak that pairs deliciously with so many different sides.

Campfire Grilled Tomahawk Steak

There are few things better than the flavor of perfectly marbled, juicy, beefy steaks cooked over an open fire. This grilled Tomahawk Steak Recipe gets a kiss of smoke from the flame that puts it over the top! Easier to make than you might think, so light that campfire and make this thick-cut steak today!

Grilled Filet Mignon

Nothing tops the flavor of a medium-rare perfectly grilled steak over charcoal. Wood fire and beef are a match made in heavy. But can a lean delicate cut like the filet hold up to the heat? We put it to the rest with this reverse-seared grilled filet mignon.

Grilled Top Sirloin Steaks

Fire up that grill because it’s steak night! With a kiss of flame and a bit of smoke from the fire, Grilled Top Sirloin Steaks are every bit as delicious as filet mignon but are a fraction of the cost!

Pan Seared Ranch Steak

Slice into a perfectly pan-seared ranch steak. This inexpensive cut is the perfect alternative to other lean steaks and can go round for round with the best beef recipe when tenderized with a simple marinade and served with savory cowboy butter.