The King of Kings

 The Porterhouse

Just over two pounds and sometimes large, the Porterhouse is the king of steaks. She towers over others when it comes to all-around girth and flavor. Not only do you get the sweet tenderness of filet, but you also get the fattiness and flavor of a New York Stripe. Additionally, this steak has a bone in it, so you know what that means? Bone Marrow. This seeps into both sides of the meat to create a juicy, tender masterpiece like no other 

Truly this steak offers the best of both worlds. Across many steakhouses, this fine piece of meat stares ever steak eater in the eyes and says, “I dare you to try and finish me.” An intimidating piece of meat, only set for the biggest eaters. Cooking it scares some, but surprisingly it's quite easy. 

The Seasonings

If you know me by now, you know what type of seasonings I use. Look back at my other post about filet and ribeye for what to use. The Porterhouse is seasoned the same exact way. Make sure to lather the meat up and rub in the spices. 

I highly recommend leaving this steak out at room temperature for a minimum of 45 minutes before you place it on the grill. Let the spices work their way through the lean, marbled meat to create that explosion of flavor. 

The Grilling

I personally like to cook my Porterhouse steaks like my Ribeyes, High at first then low and slow. Get your grill started. On a gas grill? Turn 2 of the 3 burners on high, securing a specific location on your grill to be substantially hotter. I do not gauge temperature because all grills cook differently. Could be the same model and year, but the grill cooks differently every time!! Trust me. 

Charcoal grillers get the coals ready. Once ready, pour and split the coals in half. Making sure one side is hotter than the other, your grill will be ready in a few minutes. I like to make a little square inside my charcoal grill and make one half taller than the other, that way it secures an even grate. 

ALWAYS CLEAN YOUR GRILL BEFORE AND AFTER COOKING

Steaks on Beers Open 

The grill is ready. Steaks are on. Start the steaks on the high side up to 10 minutes, depending on how charred/burnt/crispy your steak is. You judge the look of what YOU want. 

 

Time to open a beer or get cooler and wait. 

Flip the steak once ready and then turn the heat to medium. Yes, the steak will continue to cook. Leave on that hot spot that you turned low for 5-8 minutes. This will allow a solid crust to start to form.

Once flipped to the other side, grab another beer, it is hot out. 

After that next 5-8 minutes, we are looking at about 15 minutes of cook time. Pull the steak from the hot part and place it on the lowest part of the grill. Let it finish cooking until the internal temp of 135-145. 

Once the steaks are pulled, wrap them up, and let the Porterhouse sit for 10 minutes. Letting a bone-in steak sit is critical to let the juices settle throughout the steak for a mouth-watering bite every time. 

Your steak should look something like this.