Thick Grilled Porterhouse Steak:
Ingredients:
- 1 ½ to 2-inch thick porterhouse steak (about 2 pounds or 900g)
- Salt and pepper to taste
- Olive oil for brushing
- Optional: Steak seasoning or rub of your choice
Instructions:
- Preheat your grill to high heat.
- Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes. This allows for more even cooking.
- Pat the steak dry with paper towels to remove any excess moisture.
- Season the porterhouse steak generously with salt and pepper on both sides. You can also use a steak seasoning or rub of your choice to enhance the flavor.
- Brush both sides of the steak with olive oil to prevent sticking and promote browning.
- Place the porterhouse steak on the preheated grill. If your steak has a bone, place the bone side closer to the heat source.
- Grill the steak for about 4-6 minutes per side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of about 130-135°F (55-57°C). You can use a meat thermometer to check the temperature.
- For a delicious sear, you can rotate the steak halfway through cooking on each side, creating diamond grill marks.
- Once cooked to your liking, remove the porterhouse steak from the grill and let it rest for about 5 minutes to allow the juices to redistribute.
- Slice the porterhouse steak, separating the tenderloin (filet mignon) and strip steak sections, and serve immediately.
Porterhouse steak pairs well with a variety of sides, such as roasted potatoes, grilled vegetables, or a fresh green salad. Enjoy your thick and juicy grilled porterhouse steak!
