Porterhouse Steak: Grilled Perfection

Ingredients:

• 1 porterhouse steak (about 1.5 inches thick)
• Salt (preferably kosher) and freshly cracked black pepper
• 1 tbsp olive oil
• Optional: Fresh herbs like thyme or rosemary for garnish

Instructions:

1. Prep the Steak: Take your porterhouse steak out of the refrigerator at least 30 minutes before grilling. Letting it come to room temperature ensures even cooking. Pat it dry with paper towels to help it sear properly, then rub it all over with olive oil.
2. Season Simply, Season Well: Generously season both sides of the steak with salt and freshly cracked black pepper. A good porterhouse doesn’t need much else—this minimalist seasoning brings out the natural flavor of the beef.
3. Fire Up the Grill: Preheat your grill to high heat—around 500°F if possible. A hot grill helps you achieve that beautiful char on the outside while keeping the inside juicy and tender.
4. Sear to Perfection: Place the steak on the grill and close the lid. Let it sear undisturbed for about 4–5 minutes. Flip it once and cook for another 4–5 minutes for medium-rare. Use a meat thermometer to check for doneness: aim for 130°F for medium-rare, 140°F for medium.
5. Rest and Slice: Remove the steak from the grill and let it rest on a cutting board for 10 minutes. This step is crucial—it allows the juices to redistribute, ensuring each bite is flavorful and moist. To serve, slice the meat off the bone and cut it into thick strips. Arrange the pieces back around the bone for a classic presentation, and garnish with fresh herbs if desired.

Tips & Notes:

• Serve this grilled masterpiece with a side of roasted potatoes, grilled asparagus, or a simple arugula salad dressed with lemon and olive oil.