Grilled Porterhouse Steak

We’ve had some lovely weather lately, perfect for spending time at the grill by the pool with my wonderful husband. I don’t mean to rub in it to all you Northerners who were still seeing snow not too long ago this spring, and are waiting anxiously for some signs of warmth, but I hope you can enjoy our delightful time at least through pictures.

The best part of grilling is getting out of the kitchen and spending some time in the fresh air and sunshine. Sergi usually takes over and I just sit back and read, or sit at the edge of the pool and dangle my feet in the water.

Not only was the weather great for grilling but I also ran across a great price for Porterhouse steaks at Publix. The two of us appreciate a Porterhouse. That huge slab of meat has the perfect marbling on one part of the meat to cook up into a meaty, flavorful and juicy meat and the tenderloin part remains tender enough that you barely need a knife to cut through it. It’s big enough that we only need one steak for both of us.

Steaks are SO EASY to make, but they are intimidating to make at home too. There are two things to remember: choose the right cut of meat and cook it at the right temperature and to the right temperature. You’ll see what I mean.

Ingredients:

2 Porterhouse or T-bone steaks

2 teaspoons table salt

pepper

Garlic Herb Butter

Sprinkle about 1 teaspoon of salt over each steak, on both sides. Set aside at room temperature for about half an hour to an hour.

This will bring the steak to room temperature, which will help to have even cooking, and also salt the steak all the way through.

While the meat is resting, make the Garlic Herb Butter.

Blot the steak dry with a paper towel and season with freshly ground black pepper on both sides.

You need to blot it dry so the steak sears well, otherwise, it will steam first, and your meat will overcook before you get a nice sear on it.

Meanwhile, fire up the grill to high heat. Let it burn for about 10-15 minutes. Clean the grill with a wire brush. Dip a wadded up paper towel in oil and using tongs to hold it, apply it to the grill grates in your cooking area several times.

Place the steak on the grill and cook it for 5-7 minutes. Don’t move the steak around, poke it, etc.

The only reason you would touch it is if you want fancy cross hatch marks (diamond shaped grill marks) on the steak, in which case you need to turn the steak 90 degrees, after about 2 minutes of grilling, and then continue cooking for another 3-4 minutes.

Flip it over and keep grilling it for another 5-7 minutes. The internal temperature of the steak should be 125-135, for medium, medium-well steak. Take the steak off the grill and let it rest for another 7-10 minutes. Place the Flavored butter on top of the steak and watch it melt and seep into the steak with it’s creamy and fresh flavors.

Nothing makes me more glad to be alive than being outside in the sunshine. It’s absolutely awesome to feel life coursing through your veins and just breathe and appreciate this moment. Doesn’t hurt to be doted on by my husband, either:). Enjoy the start of grilling season, or if you are a fellow Southerner, the continuation.