I’ve never grilled a porterhouse steak before so when I ordered them from Grand Western Steaks, I was pretty excited to give it a try. A porterhouse steak is like a step up from a t-bone steak being a steak cut from the large end of the short loin containing meat from both the tenderloin (the most tender cut of meat) and the top loin muscle. Essentially this means you get both a filet AND a New York Strip all in one steak. YUM!
- 2 porterhouse steaks (this will also work with a t-bone steak)
- 1 tbls spoon olive oil
- 1 tblsp course sea salt
- 1 tblsp fresh ground pepper
- Optional: veggies/onions/garlic/olive oil- sliced for sauteing in a cast iron skillet while steaks cook
- Lightly coat the steaks with olive oil and then add generous amounts of salt and pepper. This steak doesnât need a lot of seasoning, the grill and smoke will season it enough along with its natural taste.
- Next, prepare a charcoal grill for medium high heat using lump wood charcoal. Let the embers get nice and hot and and ashed over. If the flames are too high, close the lid and let them go down.
- On a nice even bed of coals, put both steaks on top of the coals. Let the steak grill for 4 minutes on each side.
- Once juices start bubbling on the top, it is a good indicator it is time to flip them. They should develop a nice char on each side by laying on the coals. When you pull them off, use a marinade brush to dust off the coal/ash.
- While grilling the meat, saute the veggies in a cast iron skillet on the other side of the grill
- Tent the meat for 10 minutes to let the juices redistribute. Serve with the veggies, bread and a nice glass of wine!
|Amount Per Serving||%DV|
|Serving Size 9g|
|Recipe makes 2 servings|
|Calories from Fat 61||90%|
|Total Fat 6.85g||9%|
|Saturated Fat 0.96g||4%|
|Trans Fat 0.0g|
|Total Carbs 2.07g||1%|
|Dietary Fiber 0.8g||3%|