Porterhouse steak
Description
The dish is prepared without unnecessary complications. Porterhouse steak is very tasty and large, combining two types of meat: tenderloin and juicy sirloin. It looks similar to a "T-bone," and its name comes from the T-shaped bone, although the bone is smaller and the portion of tenderloin is larger. The key to cooking a porterhouse steak is to remove excess juice drawn out by the salt. The internal temperature of the cooked steak should be 50–57 degrees (medium doneness). The dish is then ready to be served.
Instructions
- 1
Step 1
1. Sprinkle the meat with salt on both sides. Use about one teaspoon of salt per piece of meat. Let the meat sit at room temperature for half an hour. After half an hour (or an hour), pat the steak dry with a paper towel and season both sides with freshly ground pepper.
- 2
Step 2
2. Brush the grill grate with hot coals with vegetable oil. Place the steaks on the grate and grill for 5-7 minutes. Do not touch the steaks or pierce them with a fork.
- 3
Step 3
3. Flip the steaks with meat tongs and cook on the other side for another 5-7 minutes.
- 4
Step 4
4. Remove the cooked steaks from the grill and place them on a plate. Let the steaks rest for about 10 minutes so they can reabsorb their juices. You can top the steak with herb butter. To prepare it, simply beat butter together with your favorite chopped herbs (basil, marjoram, or dill), wrap it in plastic wrap, and freeze in the refrigerator.
- 5
Step 5
5. Serve the porterhouse steak with a side of potatoes, roasted vegetables, or a fresh salad.