When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.
- Three 24-ounce aged porterhouse steaks, each about 1 ½ inches thick
- Vegetable oil cooking spray
- 2 tablespoons seasoned salt
- 6 tablespoons au jus (optional), for serving
- Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
- 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.
- 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.
- To serve, slice the steaks and spoon some of the au jus on top, if desired.
Makes 3 porterhouse steaks.
- Main Dishes, Beef
- North American