I’ve never grilled a porterhouse steak before so when I ordered them from Genuine Choice, I was pretty excited to give it a try. A porterhouse steak is like a step up from a t-bone steak being a steak cut from the large end of the short loin containing meat from both the tenderloin (the most tender cut of meat) and the top loin muscle. Essentially this means you get both a filet AND a New York Strip all in one steak. YUM!
As I told you a few posts ago, I’ve started ordering steaks online from Genuine Choice- my new source for premium cuts of meat that can be delivered right to my door. I spend a large amount of time at the grocery store and this has simplified my life immensely while also giving me the opportunity to try high quality cuts of meat that I haven’t been able to find at my local store.
So, my husband and dad were weary of my using such an expensive cut of meat to try Steven Raichlen’s “Cave Man Style” grilling technique, but I just had to try it. The “Cave-Man” style of grilling meat as introduced by Raichlen on his Primal Grill Show is essentially grilling a steak directly over hot coals. So, you can see why Scott was weary of burning a beautiful Porterhouse!
However, the steak turned out beautiful on the outside and inside at a perfect medium rare with a nice char on the outside. This took less than 10 minutes of actual grilling time and we cooked veggies on a cast iron skillet at the same time thereby cooking the entire “Meal on the Grill”, the only way I do it.
Recommended use: Lump (wood) charcoal
- 2 porterhouse steaks (this will also work with a t-bone steak)
- 1 tbls spoon olive oil
- 1 tblsp course sea salt
- 1 tblsp fresh ground pepper
- optional: veggies/onions/garlic/olive oil- sliced for sauteeing in a cast iron skillet while steaks cook
Lightly coat the steaks with olive oil and then add generous amounts of salt and pepper. This steak doesn’t need a lot of seasoning, the grill and smoke will season it enough along with its natural taste.
Next, prepare a charcoal grill for medium high heat using lump wood charcoal. Let the embers get nice and hot and and ashed over. If the flames are too high, close the lid and let them go down. On a nice even bed of coals, put both steaks on top of the coals. Let the steak grill for 4 minutes on each side. Once juices start bubbling on the top, it is a good indicator it is time to flip them. They should develop a nice char on each side by laying on the coals. When you pull them off, use a marinade brush to dust off the coal/ash.
While the meat was grilling, I sauteed veggies in a cast iron skillet on the other side of the grill. I use cast iron grill grates which come together in 4 parts which allow me to grill on coals and on the grate at the same time.
Tent the meat for 10 minutes to let the juices redistribute. Serve with the veggies, bread and a nice glass of wine!
We did this for Scott’s Birthday Dinner last week and it was a hit. I made a homemade blueberry lemon cake that I will be sharing in a future post. I hope you enjoy this back to roots grilling technique!