The porterhouse is the same cut as the T-Bone but from the rear end of the loin thereby including more tenderloin steak. It is the cut the Italians prefer for their steaks and the premium cut at US steak houses. We think it belongs on everyone's grill. Here are some simple recipes.
Allow the meat to rest at room temperature if possible.
Trim the extra fat. You won’t eat it, and it will cause flair on the grill that will burn your expensive meat.
Use salt and pepper. I put the pepper and garlic on with the salt.
The grates of the grill must be cleaned and oiled. The grill needs to be to be very hot. Grill the first side for 5 minutes. After the 5 minutes then flip. Cook on the second side for about 3 minutes for rare, 4 for medium-rare and 5 for medium.
The Rest: DO NOT SKIP. During the cooking process, water comes out of the cells. If you cut the meat immediately, it will just drain on your plate. Let it rest lightly tented in foil uncut at least 5 minutes, but ten is better. The fluid will absorb back into the meat.
Bistecca Alla Fiorentino
Two To-Table bone-in porterhouse steaks (3 lb.)
1⁄4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs rosemary
Lemon wedges, for serving
- Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side.
- Brush steaks with half the oil and season with salt and pepper. Grill on hottest part of grill, flipping once, until browned, 4-6 minutes.
- Using rosemary sprigs as a brush, baste steaks with remaining oil.
- Cook to desired doneness, 4-6 minutes more for medium rare, or until an instant-read thermometer reads 125°. If the outside starts to burn before the steak is fully cooked, move to the cooler side of the grill until done.
- Let steaks rest 10 minutes; slice against the grain along the bone.