The crew at TouchFood live by a simple code: Search for deliciousness and share their passion for food through a lens. We at Grillax agree wholeheartedly with this … and the Porterhouse is not camera shy.
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. Since this cut is an over-sized T-Bone steak, the porterhouse is a thicker cut (1 1/2 to 2 inches) and has much more of the tenderloin relative to the loin portion. If you remove the bone and cut out the two steaks, you will get a tenderloin steak and a top loin (or New York Strip Steak).
Some of the gurus of the grill have a few rules that should be followed when serving the monstrous Porterhouse. Here are some traditional methods used by chefs in New Orleans (NOLA).
- Always start with a room-temperature, dry-aged (21 days) porterhouse. Salt and pepper generously on both sides. (More salt than pepper)
- Get your cast-iron skillet hot over medium-high grill. Add a splash of peanut oil to get things going. Place steak in pan and leave it alone. Don’t peek! After about 4 minutes, when it’s formed a nice, brown crust.
- Add the beef to the grate for 2-4 minutes per side for a tasty medium-rare. Top the steak with a few fat pats of garlic-infused butter.
- Keep an eye on your steak because the butter will smoke quickly.
- Place the porterhouse on a cutting board and slice it perpendicular from the bone, and spoon the buttery pan sauces over each portion after being served.