Selecting the Right Cut

The first step in cooking a porterhouse steak is choosing the right cut of meat. Look for a well-marbled steak with a thickness of at least 1 inch. The porterhouse is a larger cut that includes both the tenderloin and the strip steak, providing a perfect balance of tenderness and flavor.

Seasoning and Preparing

Before cooking, let the steak come to room temperature and season generously with salt and pepper. You can also add herbs and spices for extra flavor. For best results, pat the steak dry with paper towels to ensure a good sear.

Grilling the Steak

Preheat your grill to high heat and oil the grates to prevent sticking. Place the porterhouse steak on the grill and sear for 2-3 minutes on each side to create a nice crust. Lower the heat and continue cooking until the desired level of doneness is reached.

Resting and Serving

Once the steak is cooked to your liking, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute and results in a more tender and flavorful steak. Slice against the grain and serve hot with your favorite sides.

Tips and Tricks

To ensure a perfectly cooked porterhouse steak, use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. Remember to let the steak rest before slicing to preserve the juices. Experiment with different seasonings and cooking methods to find your perfect steak.