Mind-blowing Porterhouse Steak Recipe: The Secret To Perfectly Cooked, Juicy Medium-well Meat!

Indulge in the art of grilling with our comprehensive guide on how to cook a succulent medium-well porterhouse steak. Whether you’re a seasoned grill master or a novice, this step-by-step tutorial will empower you to create a restaurant-quality steak in the comfort of your own backyard.

Choosing the Perfect Steak

The foundation of a great steak lies in selecting the right cut. Porterhouse steaks are renowned for their generous size and flavorful combination of tenderloin and strip loin. Opt for a steak that is at least 1.5 inches thick and well-marbled to ensure optimal juiciness.

Preparing the Steak

Before grilling, it’s essential to prepare the steak properly. Remove it from the refrigerator 30-60 minutes before cooking to bring it to room temperature. This allows the steak to cook more evenly. Pat the steak dry with paper towels to remove excess moisture, which prevents steaming and promotes a beautiful sear.

Seasoning the Steak

Season the steak generously with salt and pepper. For a classic flavor, use a combination of coarse sea salt and freshly ground black pepper. You can also experiment with other seasonings such as garlic powder, onion powder, or your favorite steak rub.

Grilling the Steak

Fire up your grill to medium-high heat. A gas grill should reach around 450-500°F (230-260°C), while a charcoal grill should have a hot zone and a cooler zone for indirect grilling.

Place the steak on the hot zone and sear for 2-3 minutes per side, or until a golden-brown crust forms. This crust locks in the juices and creates a flavorful exterior.

Indirect Grilling

Once the steak is seared, move it to the cooler zone of the grill for indirect grilling. Insert a meat thermometer into the thickest part of the steak. For a medium-well steak, the internal temperature should reach 155-160°F (68-71°C).

Resting the Steak

After grilling, remove the steak from the grill and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful eating experience.

Slicing and Serving

Slice the steak against the grain into thin strips. This helps break down the tough muscle fibers and makes the steak easier to chew. Serve the steak with your favorite sides such as grilled asparagus, mashed potatoes, or a creamy sauce.

Tips for Perfect Medium-Well Porterhouse Steak

• Use a high-quality steak for optimal flavor and tenderness.
• Allow the steak to come to room temperature before grilling.
• Pat the steak dry to prevent steaming.
• Season generously with salt and pepper.
• Sear the steak over high heat to create a flavorful crust.
• Grill indirectly until the internal temperature reaches 155-160°F (68-71°C).
• Rest the steak for 5-10 minutes before slicing.
• Slice the steak against the grain for maximum tenderness.

Answers to Your Most Common Questions

Q: Can I use a different cut of steak?

A: While porterhouse steaks are ideal for this recipe, you can also use other thick-cut steaks such as ribeye or strip loin.

Q: What is the best way to check for doneness?

A: Use a meat thermometer inserted into the thickest part of the steak. For medium-well, the internal temperature should reach 155-160°F (68-71°C).

Q: How long should I rest the steak before slicing?

A: Resting the steak for 5-10 minutes allows the juices to redistribute, resulting in a more tender and juicy steak.

Q: What are some good sides to serve with porterhouse steak?

A: Grilled asparagus, mashed potatoes, creamed spinach, and roasted vegetables are all excellent accompaniments to porterhouse steak.

Q: Can I grill the steak on a cold day?

A: Yes, you can grill steak on a cold day. However, it may take longer to cook and you may need to adjust the heat accordingly.