Perfectly Grilled Porterhouse Steak Food

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PERFECT PORTERHOUSE STEAK



Perfect Porterhouse Steak image

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.

Provided by chefpaularwine

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 45m

Yield 2

Number Of Ingredients 4

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

Steps:

  • Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  • Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg

PERFECTLY GRILLED PORTERHOUSE STEAK



Perfectly Grilled Porterhouse Steak image

Bring on the beef! Cooking with Passion, sw :)

Provided by Sherri Williams

Categories     Steaks and Chops

Time 15m

Number Of Ingredients 12

2 3-4 lb portrerhouse steak, room tempertaure
1/4 c extra virgin olive oil**enough for brushing steak and grill grates**
STEAK RUB
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp kosher salt
1/2 Tbsp black pepper, course
1/2 Tbsp crushed red pepper
2 tsp paprika
2 tsp thyme, dried

Steps:

  • 1. combine rub ingredients in a mixing bowl. brush steak with some of the olive oil. rub a generous amount of rub on both sides of the steak. let steaks rest for at least 15 minutes.
  • 2. preheat grill to high. brush grill grates with remaining olive oil. sear steak on both sides for 1 1-2 minutes. lower the temperature to medium high and grill steak for approxmiately 10-12 minutes or until internal temperature reaches 130 degrees for medium rare. flip once during grilling. remove and allow steak to rest for 10 minutes. Serve
  • 3. **grill steaks longer if you desire. keep extra rub in a closed container in a dark room.**

THE PERFECT PORTERHOUSE STEAK & MARINADE



The Perfect Porterhouse Steak & Marinade image

This recipe comes from my Dad's recipe file. It's a real treat to visit and have Dad make his trademarked, perfectly grilled and seasoned porterhouse steaks! The marinade is so simple that I'm able to do it in 5 minutes before heading off to work in the morning. Enjoy!

Provided by dmcpherr

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 (1 lb) porterhouse steaks
1/2 cup canola oil
1/4 cup red wine vinegar
1/2 cup onion, chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 garlic clove, chopped or crushed

Steps:

  • Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
  • Note: this recipe can easily be doubled or tripled for more steaks.

PERFECT PORTERHOUSE STEAK WITH HERB BUTTER



Perfect Porterhouse Steak with Herb Butter image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 20 servings

Number Of Ingredients 16

1 cup olive oil
3 tablespoons kosher salt
2 tablespoons ground coriander
2 tablespoons sweet paprika
1 tablespoon freshly ground black pepper
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
8 cloves garlic, smashed
Six 2-inch-thick porterhouse steaks (2 pounds each)
Herb Butter, recipe follows
2 sticks (8 ounces) salted butter, at room temperature
1/4 cup sliced chives
1/4 cup finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
  • Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
  • Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
  • In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.

LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK



Lobel's Classic Grilled Porterhouse Steak image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 5 servings

Number Of Ingredients 8

3 to 3 1/2 pounds porterhouse steak, about 2-inches thick
Metal or wooden skewer
1/2 lemon
2 tablespoons olive oil
2 cloves garlic, crushed
2 scallions, white parts only, finely chopped
Salt and pepper
Vegetable oil cooking spray

Steps:

  • Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
  • Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
  • Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.

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