A porterhouse steak is a 2 in 1 packaged deal. You get the NY strip and filet mignon all in one. This steak can easily feed 2 people. Leaner than a ribeye, it’s tender, succulent and rich in flavor. There is something for every steak lover in this cut. And you can’t go wrong with the presentation of a porterhouse steak! Make a delicious horseradish sauce for dipping and you have a winning dish.
Step 1: Prepare the porterhouse steak
Porterhouse steak is a very flavorful steak. Not only does it have the tenderness from the filet mignon, but the rich beefy flavors from the marbled NY strip. It’s a very large and thick cut of beef, which allows for a heavy dose of seasoning without compromising on it’s natural flavors.
I used my one-two punch combo which includes an even mix of Dad’s Steak seasoning and Dad’s All Purpose rub. The steak seasoning adds rich butter, garlic and herb flavors, while the AP provides good levels of salt and pepper.
Make sure to coat all sides of the steak. Once seasoned, set aside in room temperature for 45 minutes to 1 hour allowing the seasoning to penetrate the meat for maximum flavor.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Grill the porterhouse steak
The best method to grill the perfect porterhouse steak is to use the reverse sear method.
Now, the trick is to cook the porterhouse steak evenly with 2 different cuts of meat. The smaller side is the filet mignon which is leaner. This side will cook a lot faster vs. the larger NY strip side that is more fatty. If you want the entire piece to have the same doneness, then you need to monitor the temp on both sides of the bone. To help even the cooking process, rotate the steak along with the traditional flipping.
Start by preheating the grill to a high heat or 400 degrees. Set it for dual zone cooking. This means you have an indirect side as well as direct heat.
Place the seasoned porterhouse steak on the indirect side first. Cook until the internal temperature reads 110 degrees. Flip it and rotate every 3-5 minutes to ensure an even cook on both cuts.
Next, move it to the direct side and sear all sides of the steak not just the top and bottom. For a perfect medium rare, remove it off the grill between 120 and 125 degrees.
Let it rest for 10-15 minutes before cutting into the steak.
Recipe Tip
Rotate the porterhouse steak on the indirect side to ensure an even cook on both sides and cuts of beef.
Step 3: Make a horseradish sauce
This sauce is savory, fresh and spicy from the horseradish. It’s the perfect compliment to a savory steak.
In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives. Whisk the ingredients together until the liquid has a smooth consistency.
Frequently Asked Questions:
What cut of steak should I use? Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
At what temperature should I remove the steak? The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
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Porterhouse Steak
Leaner than a ribeye, this Porterhouse steak is tender, succulent and rich in flavor. It's so big it can easily feed 2 people.
Course Main Course
Cuisine American
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Servings 2 People
Porterhouse Steak Ingredients
- 1 Porterhouse steak
- 2 tbsp Dad's All Purpose rub
- 2 tbsp Dad's Steak seasoning
Horseradish Sauce Ingredients
- 1/4 cup Sour cream
- 1/4 cup Mayo
- 2 tbsp Freshly ground horseradish
- 2 tbsp Chopped chives
- 1 tbsp Apple cider vinegar
Season all sides of the porterhouse steak with Dad's All Purpose rub and Dad's Steak seasoning.
Set aside in room temperature for 45 minutes to 1 hour.
Preheat the grill to a high heat or 400 degrees. Set it for dual zone cooking. Place the seasoned porterhouse steak on the indirect side first. Cook until the internal temperature reads 110 degrees. Flip it and rotate every 3-5 minutes to ensure an even cook on both cuts. Next, move it to the direct side and sear all sides of the steak not just the top and bottom. For a perfect medium rare, remove it off the grill between 120 and 125 degrees. Let it rest for 10-15 minutes.
For the horseradish sauce, in a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives. Whisk the ingredients together until the liquid has a smooth consistency.
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