YIELD: 3 Porterhouse Steaks
Note: a Porterhouse steak has 2 cuts of meat: the tenderloin and the strip. A t-bone is similar, but has less of the tenderloin. You must let the meat come to room temperature before grilling for absolute even cooking.
Directions for: Grilled Porterhouse with Homemade Steak Sauce
Ingredients
Steaks3 Porterhouse steaks 2 inches thick (approximately 2 lbs. each)
Olive oil for brushing
Steak Spice2 Tbsp kosher salt
1 Tbsp cracked black pepper
1 Tbsp dehydrated onion
1 Tbsp dehydrated garlic
Tbsp crushed red chilli
Tbsp dried thyme
Tbsp dried rosemary
Tbsp fennel seeds
1 Tbsp dried porcini mushroom crushed
To assembleDirections
Steaks Steak Spice To assemble1. Combine all ingredients for the steak spice in a bowl.
2. Pat the steaks dry with a paper towel and sprinkle with seasoning.
3. Allow the steaks to come to room temperature.
4. Preheat barbeque to high heat 450F-475F (220C) on one side and medium heat on the other side 350F (180C). Oil grill to prevent sticking.
5. Drizzle steaks with olive oil.
6. Place the porterhouse directly over high heat side of the grill. Cook for 4 minutes and give the steak a quarter turn. Continue to cook for 2 minutes.
7. If you get flare up, move the steak over to the lower heat side until the flames die down.
8. Continue to cook the other side watching for flare ups.
9. Remove from grill and rest under foil for 10 minutes. Carve into nice slices. A Porterhouse should be served medium rare.
See more: North American, Main, Picnic, Grill, Barbeque, Beef, Party Favourites, Dinner, BBQ