How to Cook a Porterhouse Steak

ag3825
Oct 22, 2024
2 min read

The Steak Lover's Paradise!

Prep Time: 40 mins

Cook Time: 15 mins

Steak resting: 10 mins

Total Time: 65 mins

Servings: 2-3 persons

Note: Searing flank steak on the stovetop can produce a lot of smoke.

Open your windows, if possible, and get the vents over the range going if you have them

Ingredients:

1 bone-in porterhouse steak
1 tablespoon olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
3 garlic cloves, minced (optional)
1 s fresh rosemary or thyme sprig, chopped (optional)
1 tablespoon unsalted butter

Method:

Thirty minutes before you plan to cook, remove the porterhouse steak from the refrigerator and allow it to come to room temperature.

Preheat a gas grill to medium-high heat or prepare a two-zone fire in a charcoal grill.

Using a pastry brush or your fingers, brush both sides of the steak with a thin layer of olive oil.

Generously season each side of the steak with salt and pepper, and apply the minced garlic and rosemary, using your fingers to press the rub into the meat.

Transfer the steak to the grill grate. Grill the meat until a deep brown crust forms, about two to three minutes per side for medium-rare (130–134 degrees Fahrenheit). For medium (135–144 degrees Fahrenheit), cook the steak for an additional couple of minutes per side. Note that the grill time will vary based on the thickness of the steak and the temperature of the grill.

Remove the steak from the grill, top it with butter, and allow it to rest on a cutting board for 10 minutes.

Cut the bone off the steak, then slice the meat into thin strips against the grain. Arrange the sliced steak on a plate next to the bone and serve immediately.

Tips:

Positioning: The filet side will always cook faster than the strip, so keep that as far from the fire as possible.

Flipping: When you’re searing the steak, flip it often. This prevents overcooking and creates a perfect charred surface.

Grill Grate: When flipping the steak, don’t just flip it in the same spot. Move it around the grill grate with each flip to induce as much conduction heat sear from the hot grate as possible.

What do you serve with porterhouse?