Step-by-step guide: grill a mouthwatering porterhouse steak medium rare
What To Know
- Once the steak reaches the desired internal temperature, remove it from the grill and let it rest for 10-15 minutes before slicing and serving.
- This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
- This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Grilling a mouthwatering medium-rare porterhouse steak is a culinary adventure that will tantalize your taste buds and impress your dinner guests. This delectable cut of beef boasts a perfect balance of tenderness, juiciness, and rich flavor. Follow our comprehensive guide to master the art of grilling a medium-rare porterhouse steak that will leave you craving for more.
Ingredients
- 1 porterhouse steak (2-3 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment
- Grill
- Grill brush
- Instant-read thermometer
- Tongs or spatula
Step-by-Step Instructions
1. Prepare the Steak
Remove the steak from the refrigerator 30-60 minutes before grilling to allow it to come to room temperature. This will ensure even cooking. Pat the steak dry with paper towels to remove excess moisture.
2. Season the Steak
In a small bowl, combine the olive oil, salt, and pepper. Brush the mixture evenly over both sides of the steak. Allow the steak to rest for 15 minutes, allowing the seasonings to penetrate.
3. Preheat the Grill
Preheat your grill to medium-high heat (400-450°F). Clean the grill grates with a grill brush to remove any debris.
4. Grill the Steak
Place the steak on the hot grill grates and cook for 4-5 minutes per side for medium-rare. Use tongs or a spatula to flip the steak to prevent sticking.
5. Check the Internal Temperature
Insert an instant-read thermometer into the thickest part of the steak. For medium-rare, the internal temperature should be 130-135°F.
6. Rest the Steak
Once the steak reaches the desired internal temperature, remove it from the grill and let it rest for 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
7. Slice and Serve
Slice the steak against the grain and serve immediately with your favorite sides and sauces.
Seasoning Variations
- Herb Butter: Soften butter and mix with fresh herbs like rosemary, thyme, or parsley. Spread the herb butter over the steak before grilling.
- Garlic and Rosemary: Crush garlic cloves and add them to chopped rosemary. Rub the mixture over the steak and let it marinate for at least 30 minutes.
- Montreal Steak Seasoning: Combine a blend of spices such as salt, pepper, garlic, paprika, and coriander. Sprinkle the seasoning generously over the steak.
Tips for Success
- Use a high-quality porterhouse steak with good marbling.
- Season the steak liberally to enhance its flavor.
- Don’t overcook the steak. Use an instant-read thermometer to ensure it reaches the desired internal temperature.
- Let the steak rest before slicing to allow the juices to redistribute.
- Serve the steak with your favorite sides and sauces to complement its rich flavor.
How to Choose the Right Porterhouse Steak
- Look for a steak that is at least 1 1/2 inches thick.
- Choose a steak with good marbling, which will add flavor and tenderness.
- Avoid steaks with excessive fat or bruising.
- If possible, buy a steak from a reputable butcher or meat market.
Questions We Hear a Lot
Q: What is the best way to check the steak’s doneness?
A: Use an instant-read thermometer inserted into the thickest part of the steak. For medium-rare, aim for an internal temperature of 130-135°F.
Q: How can I prevent the steak from sticking to the grill?
A: Make sure the grill grates are clean and well-oiled before placing the steak on them. You can also use a grill mat to prevent sticking.
Q: What is the ideal resting time for the steak?
A: Allow the steak to rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
