Porterhouse cooking can sometimes be tricky. Basically this blog is the answer on how to cook steak. Cooking porterhouse would not be like cooking filet mignon even though it is part of the filet mignon.
With the porterhouse you have the best of both worlds, you have the filet mingon and the sirloin. To pick the perfect porterhouse you want to pick a steak that is at least one to two inches, usually inch and a half in thickness. It has a bright red color and an excessive amount of marbling. The marbling is white, it is all the fat you see running through the steak, and it’s what’s going to give you that buttery taste and that amazing juicy taste.
Prior to cooking a steak, you want to pull the steaks out and leave them at room temperature for about two hours. This will keep them from over charring when you put them on the grill. When you season the steak you can use seasoning salt, or just salt and pepper. Season salt to me always tastes better. Make sure that grill is very hot for your porterhouse. The grill should at least be 500 degrees. Make sure to sear the porterhouse before placing it on the grill. Very important, once you put the steaks on the grill you want to resist the urge to flip them. You really want the steaks to get a nice crust on that one side sealing in all that flavor.
Give the porterhouse five five minutes these and the perfect steaks are ready to turn, if you see you got a nice crust.This is the crust that will keep those juices inside, and keep all those flavors sealed in. And remember always keep the lid back on. Once you flip the steak it should take another three to four minutes to reach medium-rare, and five to six minutes to reach medium.
These steaks are just about done. The easiest way to tell the temperature of the porterhouse is to see what the inside of the steak is rare that would be a red cool center. Medium would be a ping warm center. Well done would be a brown center and hot.
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