Porterhouse steaks on a gas grill

Two steaks in one. Porterhouse steaks are large in size and they contain meat from two of the most prized cuts of beef- the short loin and the tenderloin. Porterhouse steaks are a great cut of meat and don't need a lot of gas-grill knowledge to taste great. 

Porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling. Longer cooking times are not necessary to tenderize the meat. The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking. The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin tend to reach the desired temperature before the strip. Porterhouse steaks are usually a thick cut- more than an inch and up to an inch and a half.

How to grill a porterhouse steak

Grilling a porterhouse steak is a delightful experience, specially for that smoky, char-grilled flavor. Here's how to do it:

Ingredients:

• Porterhouse steak (about 1–1.5 inches thick)
• Salt and freshly ground black pepper
• Olive oil or melted butter

Instructions:

1 Prep the Steak:

• Bring the steak to room temperature by leaving it out for about 30 minutes before grilling.

• Pat it dry, then season generously with salt and pepper. A light coating of olive oil can also prevent sticking.

2 Preheat the Grill:

• Heat the grill to high (around 450–500°F / 230–260°C). If you're using a charcoal grill, make sure the coals are ashed over and spread evenly.

3 Sear the Steak:

• Place the steak directly over the hottest part of the grill. Sear for 2–4 minutes on each side to develop a nice crust.

4 Finish Cooking Indirectly:

• Move the steak to a cooler part of the grill (indirect heat). Close the lid and cook until it reaches your desired level of doneness:

  • Medium-Rare: 130–135°F (54–57°C)

  • Medium: 135–145°F (57–63°C)

5 Rest the Steak:

• Remove the steak from the grill and let it rest for 5–10 minutes. This step is crucial for juicy, tender results.

6 Serve:

• Slice against the grain and enjoy! Consider pairing it with grilled vegetables, a baked potato, or a chimichurri sauce.

Porterhouse Cooking Tips:

• Choosing the Steak: Select a Porterhouse with good marbling for the best flavor.
• Preparation: Season the steak generously with salt and pepper, allowing it to come to room temperature before cooking.
• Cooking Methods: The Porterhouse steak can be grilled, pan-seared, or broiled. For a perfect sear, cook over high heat.
• Internal Temperature: Use a meat thermometer to achieve the desired doneness. Medium-rare (130-135°F) is a popular choice.
• Resting: Let the steak rest for about 5-10 minutes after cooking to allow the juices to redistribute.

Enjoy a classic Porterhouse steak with your favorite sides and a glass of red wine for a truly indulgent dining experience!

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