Porterhouse Steak Grill Time Medium Rare: Why This Cut of Meat is Ideal for Grilling

It is hard to hit rare correctly. Decrease the first side grilling time and watch very closely, checking the internal temperature with an instant-read thermometer. Remember, you can always cook a bit more later, but you can not uncook a steak.

Both the T-bone and porterhouse steaks come from the short loin, which is between the rib and the sirloin. The larger side is New York strip steak, and the small side is a filet mignon (beef tenderloin.) In a T-bone, the tenderloin must measure a minimum of inch across the center and the porterhouse a minimum of 1 inches.

porterhouse steak grill time medium rare

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In five minutes, flip the meat. If you want crossed grill marks, you should have rotated the meat ninety degrees at about 2 minutes. If you want rare steaks, decrease the first side cooking to about 3 minutes.

Grill for approximately three more minutes for rare, four more minutes for medium-rare, and 5 minutes for medium (150). Your timing will vary a little, so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone.Remember the temperature will rise a few degrees after removing from the grill.

Welcome to the blog. I feel this is the standard way to cook a steak but many people just don't know how. I actually had an email last week yelling at me for this since they already knew how to grill a steak.

Place steaks on the grill and cook for approximately 2 minutes and then rotate steaks 45 degrees on the grill to achieve diamond grill marks (steaks should easily pull away from the grill before rotating). Cook an additional 3 minutes and then flip the steaks. After 2 to 3 minutes, rotate the steak 45 degrees to achieve the same diamond grill marks and then cook for an additional 2 to 3 minutes or desired doneness. Let the steak grill without fussing helps keep the moisture in the steak and gets a nice sear on the outside.

To get the perfect steak cooked to your desired preference, use a thermometer. While grilling, monitor the steak to avoid charring or burning. Turn down the heat, or move the steak to a cooler spot on the grill if necessary. The temperature will rise slightly once the steak is off the grill so take this into consideration when checking the temperature of your steak.

The Porterhouse steak is the king of all steaks. Only one other steak offers the combination of both the butter-tender Filet Mignon and the classic beefy flavor of the Kansas City Strip in one package. The Porterhouse is the big brother to the T-Bone steak and you will want to follow a specific set of guidelines when cooking a Porterhouse vs. a T-Bone. In this article, Kansas City Steak Company provides you with the best ways to prepare this hearty, thick-cut steak. The best way to cook a Porterhouse steak is on the grill, but pan-seared Porterhouse steak is also delicious. Additionally, you can broil Porterhouse steak in the oven, smoke in a smoker, or even use the sous vide method. Select your favorite Porterhouse steak recipe and get started! No matter which method you choose, our cooking instructions and video will help you create the tender and juicy steak you crave! We recommend using a meat thermometer to ensure your steaks are cooked to perfection.

Grill your Porterhouse steak to the perfect medium-rare temperature by following simple and easy instructions from Kansas City Steak. Choose one of two main approaches for grilling your Porterhouse steak:

Cooking a Porterhouse steak sous vide is a new technique that ensures your steak is evenly cooked and exceptionally tender. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as good as the next!

Smoking the hearty, thick-cut Porterhouse steak is a pristine method that will provide major flavor enhancement and tenderness. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off internal temperature.

I grilled the steak for 6 minutes on the first side and 5 minutes on the second side. It rested for 6 minutes and it came out absolutely perfectly medium. The steak was evenly seared with lovely char marks. Again, this steak was fully room temperature when it went on so if it had only been out of the fridge for the time it took to prep it then my cook time would have naturally been longer.

Although I prefer a thicker steak, these were on the thin side weighing about 12 oz each. I did these on the Big Green Egg at 425F for about 2 minutes per side for the perfect medium-rare. I do believe using a fresh rosemary-thyme herb mixture elevated this meal. I served it with the Olive Oil Mashed Potatoes from this site and simple green peas. A comfort meal with very little time or effort involved, but it tasted like you worked all day.

The thickness was 1 1/2 inches. I used 4 garlic cloves, minced, and 2 tablespoons chopped thyme. Put olive oil on the steak, seasoned generously with kosher salt and pepper, and then pressed in the garlic and thyme and let it rest at room temperature for an hour before grilling.

I cooked it for 5 minutes and then flipped it and cooked it for 4 minutes more. Perfect medium-rare. My grill was at 500F. I let it rest for 5 minutes. I cut the steak and served the slices with the bone. I just cut the steak into slices and placed them back on the cutting board with the bone and put it on the table and my significant other and I dug in. Best way to eat steak! It served two.

2.Trim off any excess fat, but leave at least 1/4" of fat to keep juices from escaping. Season both sides of the steak with salt and pepper, porterhouse steaks have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub just before cooking, or marinade briefly.

This method of cooking works best with steaks that are 1 inch or thicker. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.3. The key to not overcooking a thick steak is to sear both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.

4. Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

When cooking with a charcoal grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish.

Sear the steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat.

Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use and instant-read thermometer to check the doneness.

2. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. The interior will be cooked through, this method works best with moderately thin steaks.

• Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat.

• For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

• Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

• To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness.

• Turn with tongs or spatula, piercing causes loss of flavorful juices.

• Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the inside is done.

• Thin cut steaks can be cooked at a higher temperature.

• To avoid burning, do not add bbq sauce until the last few minutes.

• If using a gas grill, cook with lid down for best flavor, more even cooking and energy efficiency. Keep lid open when grilling with charcoal.

• Before heating the grill, brush the grill with vegetable oil to prevent sticking.

• Never place cooked food on the same plate that held raw meats.

A porterhouse steak is a massive cut of beef comprising two separate muscles divided by a thin bone. The larger side of the porterhouse steak is a New York strip steak and the smaller side is a tenderloin. Most porterhouse steaks are cut very thick (at least 1.5 inches), weigh in at about 24 oz total, and can easily feed multiple people.

With a thick cut of steak, like a porterhouse, my preferred method of grilling is using a technique called reverse searing. This process involves grilling the steak at a lower temperature over indirect heat and searing at the end over high heat. Reverse searing works exceptionally well with thick cuts because it allows the temperature of the steak to rise slowly. As a result, your steak will have the perfect doneness edge to edge instead of having steak that is charred on the outside and under-cooked in the middle. 2ff7e9595c