Grilled Thick-Cut Porterhouse Steaks
This giant special-occasion steak can vex even experienced grillers. We wanted a simple route to perfect medium-rare.
Why This Recipe Works
We take the intimidation out of grilling thick-cut porterhouse steaks with this dependable method. Setting up a half-grill fire with a cooler side and a hotter side allowed us to control the amount of crusty exterior and achieve rosy interiors for these steaks. We grilled the steaks directly over the coals to char them before moving them to the cooler side of the grill to finish cooking. To protect the leaner, quicker-cooking tenderloin portion of the porterhouse, we positioned the steaks with the tenderloins facing the cooler side of the grill. The T-shaped bone in the middle of the steaks acts as a heat shield, further protecting the tenderloins from the heat. Last but certainly not least, we took the steaks’ temperatures at the area near the tapered tip of the strip portion to get the most accurate reading. A drizzle of melted butter was a simple way to add flourish to our steaks.
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