Best 2 Grilled Porterhouse Steaks Recipes
**Grilled Porterhouse Steaks: A Succulent Symphony of Flavors**
Savor the tantalizing experience of grilled porterhouse steaks, a culinary masterpiece that promises an explosion of flavors. These thick-cut steaks, boasting a captivating marbling of fat, offer a symphony of textures, from the tender and juicy center to the slightly chewy and flavorful exterior. Whether you prefer a classic grilled steak or a more adventurous preparation, this article presents a diverse selection of recipes to suit every palate. Discover the art of cooking the perfect porterhouse steak, from selecting the finest cut to mastering the grilling techniques. Unleash your inner chef and embark on a culinary journey that will leave you craving for more.
GRILLED PORTERHOUSE STEAKS
Categories Low/No Sugar Wheat/Gluten-Free Steak Summer Grill/Barbecue Gourmet
Yield Makes 6 Servings
Number Of Ingredients 3
Steps:
- Prepare grill.
- Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130°F. for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.) Transfer steaks to a platter and let stand 10 minutes.
- Serve steaks sliced.
GRILLED PORTERHOUSE STEAKS WITH OLIVE AND CAPER SPREAD
Categories Beef Olive Low/No Sugar Backyard BBQ Steak Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper. Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side for rare to medium-rare meat. (Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 10 minutes on each side.) Let the steaks stand, covered loosely with foil, for 8 minutes. Serve the steaks, sliced, with the olive and caper spread garnished with the parsley.
Tips:
- Choose the right steak. Look for a steak that is at least 1 1/2 inches thick and has good marbling. This will ensure that the steak is juicy and flavorful.
- Season the steak liberally. Use a combination of salt, pepper, and garlic powder to season the steak. You can also add other spices, such as chili powder, cumin, or oregano, to taste.
- Let the steak rest before cooking. This will allow the juices to redistribute throughout the steak, resulting in a more evenly cooked steak.
- Cook the steak over high heat. This will create a nice sear on the outside of the steak while keeping the inside juicy and flavorful.
- Use a meat thermometer to ensure that the steak is cooked to your desired doneness. The internal temperature of the steak should be 125 degrees Fahrenheit for rare, 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, and 160 degrees Fahrenheit for well-done.
- Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Conclusion:
Grilled porterhouse steaks are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can ensure that your grilled porterhouse steaks are cooked to perfection and bursting with flavor.
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