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How to Make Steak With Morton's

The Secret to Grilling a Porterhouse as Good as a Steakhouse



Morton's the Steakhouse has been an American fixture for more than 30 years, and there's nothing more iconic than the institution's classic porterhouse steak. We paid a visit to the Morton's kitchen, where we learned all about choosing a good steak, and the Morton's technique to ensure a tender, juicy piece of meat every single time. Bonus: we scored the recipe for their crowd-pleasing au jus, too.

Porterhouse Steak

Ingredients

3 (24-ounce) aged porterhouse steaks, each about 1 1/2 inches thick
Vegetable oil cooking spray
2 tablespoons seasoned salt
6 tablespoons au jus (optional), for serving

Directions

  1. Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
  2. Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
  3. To serve, slice the steaks and spoon some of the au jus on top, if desired.
Au Jus

Au Jus

Au Jus

Ingredients

1 cup reconstituted store-bought veal demi-glace
2 1/2 teaspoons commercial beef base
1 1/4 teaspoons commercial chicken base
1/2 teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
Pinch of freshly ground white pepper

Directions

  1. In a medium saucepan, combine 1 ¼ cups water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and white pepper. Whisk well.
  2. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.
  3. Strain through a chinois or fine-mesh sieve into a metal bowl. Discard the solids.
  4. Let cook, then cover and refrigerate for at least 1 hour until chilled. Scrape off any fat that has congealed on the surface.
  5. Use right away or transfer to a lidded container and refrigerate for up to 3 days.
Join The Conversation
Susannah-Chen Susannah-Chen 3 years
 @jillymo will have to give that a try!
jillymo jillymo 3 years
My only change would be to season the night before ... a trick I learned from Michael Symon, has made a world of difference in my proteins!
Assistant-Community-Manager Assistant-Community-Manager 4 years
The hand trick is so cool!  Who knew?
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