Ingredients
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1-2 pounds Porterhouse Steak
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to taste Salt
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to taste Black Pepper
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1/4 cup Olive Oil
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4 cloves Garlic - Minced
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1 Tbsp Dried Basil
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1 Tbsp Dried Parsley
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to taste Course Finishing Salt
Directions
There’s something truly delightful about sinking your teeth into a perfectly cooked Porterhouse Steak. Its tantalizing aroma, tender texture, and robust flavor make it a carnivore’s dream come true. But mastering the art of preparing this steakhouse classic takes more than just throwing it on the grill. Here’s a step-by-step guide to elevate your Porterhouse Steak game to sizzling perfection.
Steps
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1
Done
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Prep Your SteakStart by taking your Porterhouse Steak out of the fridge at least 30 minutes before cooking. This helps it cook evenly. Pat the steak dry with paper towels to remove excess moisture. |
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2
Done
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Fire up the GrillGet the grill going and aim for a high temperatures of 450F-500F. Place the cast iron skillet you will be cooking with onto the grill so it can begin to heat. |
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3
Done
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Season LiberallySeason both sides of the steak generously with salt and black pepper according to your taste preferences. Don’t be shy with the seasoning – it’s the key to a flavor-packed steak. |
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4
Done
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Infuse with FlavorIn the cast iron combine the olive oil, dried basil, dried parsley, and minced garlic. This mixture creates a robust herb-infused oil. Place the porterhouse onto the herb mixture for a few minutes and then remove the cast iron from the grill. |
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5
Done
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Time to SearPlace the Porterhouse Steak onto the grill. Sear the steak for about 4-5 minutes on each side for that perfect medium-rare (135F) goodness. Adjust the cooking time to match your desired doneness. |
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6
Done
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Rest and RelaxOnce cooked to your liking, take the steak off the heat and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing. This step is crucial as it allows the juices to redistribute, ensuring a juicy steak. |
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7
Done
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Slice and ServeAfter the rest, slice the steak against the grain into portions. Sprinkle a pinch of coarse finishing salt over the slices for an added flavor kick. |