Easy Grilled Porterhouse Steak
Easy Grilled Porterhouse Steak
Two things to know: A porterhouse combines two cuts that are separated by a bone—there’s tenderloin on one side and sirloin on the other. You want to spend a little dough for quality meat here, because that’s one of the secrets of a great grilled steak—if you don’t start out with something high quality, how do you expect to end up with something that’s high quality when you’re finished cooking? The second thing to keep in mind: You get that good seared crust on the steak only when the grill is very hot, so mind your temp.
Ingrediënten
- 1 2-pound porterhouse steak, at least 1½ inches thick
- 1 recipe Beef Marinade
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructies
- Use paper towels or a clean kitchen towel to pat the steak dry all over.
- Place the steak in a gallon-size zip-top bag, pour in the beef marinade, and marinate the steak at room temperature for at least 2 hours.
- (Note: You can do this step before you go off to work in the morning and let the steak marinate in the fridge all day, that’s no problem—more time in the marinade than that, though, and you risk soggy steak.
- )
- When you’re ready to cook the steak, prepare your grill with coals that are hot to very hot, 450 to 500°F.
- Remove the steak from the marinade, discard the marinade, and use paper towels or a clean kitchen towel to thoroughly pat the steak dry.
- Season the steak liberally on both sides with salt and pepper.
- Place the steak on the grill rack and sear it over direct heat for 6 to 9 minutes per side for medium rare, or until an instant-read thermometer registers 130°F.
- Transfer the steak to a wood cutting board or a platter, cover it with aluminum foil, and let it rest for 10 minutes.
- When you’re ready to serve the steak, uncover it.
- The best way to carve the steak: Use a sharp chef’s knife to cut the bone out of the center (save it someplace safe for yourself so you can gnaw on it later), and then cut the meat across the grain in thick diagonal slices.
- You want each eater to get some of the meat from each side of the porterhouse.
