Help needed with cooking a 2" thick Porterhouse steak on BBQ
Today is my husband's birthday and he asked for a huge steak. I got carried away and had the butcher cut a 2" thick Porterhouse. After I got it home, it looks really huge. I'm planning on grilling it, but wondering if I should finish it off in the oven or pull it off the fire of my gas grill after searing it for what, 3-4 minutes a side. He likes it rare. Thanks!
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5 Comments
When done nicely turn it over. Do as the other side.
The touch test is correct - if you have done it successfully a few years. I say at this point use an instant read thermometer. And yes, move to a medium heat area off to one side.
Watch it like a hawk using your instant read.
I only use fresh ground pepper and fennel to start and a sprinkle of sea salt on the plate .
A pat of butter is fine if you like your streak to taste of butter. Restaurants use butter to cover "dry" areas of the meat when over seared.
As always start with a martini and then a good cab.
How to cook a porterhouse steak on a gas grill
- Before you grill the porterhouse steaks, leave them at room temperature for 2 hours. This will keep them from over-charring on the grill.
- Season the steak with seasoning salt or salt and pepper.
- Make sure the grill is hot prior to cooking the steaks, at least 500–600 degrees.
- Resist the urge to flip them once the steaks are on the grill. You want a crust to form that will lock in the juices and flavor.
- Keep the lid closed while you grill the porterhouse steaks. This will allow the steaks to grill quickly and be heated and seared on all sides.
- Turn steaks over on opposite side in 5 minutes. Put lid back down. Let it cook for another 3-4 minutes to reach medium rare, or 5-6 minutes to reach medium.
- To tell the temperature, you can use a simple hand test to determine the doneness of your grilled porterhouse steaks.
- For medium rare, the steak should feel like the sponge area of your thumb.
- For medium, the steak should feel like the middle of your palm, a bit firmer.
- For medium well, the steak should feel like the base of your pinkie finger.
- A medium rare steak will have a warm, red center.
- A medium steak will have a hot, pink center
In a cast iron skillet:
http://www.bonappetit.com/recipe/perfect-porterhouse-steak
A pat of butter after it's rested for ten minutes and there's a great birthday dinner. :0)