Get Two Steaks In One With A Porterhouse
If you know about porterhouse steak, you’re familiar with the signature T-shaped bone running down the middle. Because of that bone, this steak often gets confused with T-bone steak, and the two are quite similar: Porterhouse steaks are essentially larger versions of T-bones.
In both steaks, that bone actually separates two smaller cuts: filet and strip. This is important to note because each of these smaller cuts cooks differently. Filet is the larger of these “sub cuts” and it is extremely tender but low in fat, making it susceptible to overcooking. The smaller strip steak has a higher fat ratio, meaning this side of the steak is less vulnerable to overcooking.
Because each side of a porterhouse has different cooking needs, you need to pay attention when cooking it. Start by seasoning each side with generous amounts of salt and pepper. Furious Grill recommends rubbing a clove of garlic on each side to enhance the flavor, but you could also apply your favorite steak seasoning. After the steak has come up to temp, sear each side over a hot grill for about 2 minutes, and then move the steak over to indirect heat, with the filet side facing the coolest part of the grill. After it reaches the desired temperature, pull the steak off the grill and let it rest for 5 minutes.
Best Cuts For Grilling:
Before we dive into the recipe, lets talk about choosing the right steak.
Any of the following cuts of steak is great for grilling:
- Ribeye the best cut and worth every penny!
- NY strip super popular option thanks to its beefy flavor. Since this cuts isnt the most tender cut, I highly recommend cooking it to medium rare for the maximum tenderness.
- Porterhouse/T-bone steaks meat-lovers favorite, these two cuts actually have 2 cuts in one: NY strip on one side and filet mignon on another!
- Top sirloin lean yet, tender this cut is affordable, yet flavorful!
Grilling Steak Why You Need To Do It
Steaks on the grill really is the bees knees. Theyre juicy, tender, and that charred flavor on the outside you just cant beat it!
Our sous vide steak is one of my favorite things to grill, but I realize that not everyone has a sous vide, so we thought wed come up with a much simpler, marinated grilled steak recipe.
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How Do You Grill The Most Tender Steak
Utilize a fork to tenderize the meat and rub the olive oil and spices down into the steaks. Even if you have an excellent steak, like a t-bone or ribeye, it just produces an incredibly tender steak. Plus it gets all of that terrific olive oil and spices down into the meat. Add the steaks to the grill and sear on both sides.
Top 3 Grilling Steak Tips
TUTORIALS
Also Check: Is Steak Bad For Gout
What Temperature Do You Set George Foreman Grill For Steak
Many people incorrectly believe that they need to set the grill at a certain temperature in order to cook their steak correctly.
In reality, you dont need to set the grill at a certain temperature in order to cook your steak correctly. You can use any of the temperatures that are available on the George Foreman Grill.
How To Grill A Steak
Note: if you properly season your steaks with a little salt and pepper or our famous steak marinade, you shouldnt need any steak sauce or bbq sauce for serving because the beefy flavor is so delicious.
Also Check: What Temp To Cook Steak On Grill
Try These Steak Marinades
Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade . These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.
Dont Forget The Thermometer Even If Youre A Pro
Chef Ragano asserts this is one of the most important things to remember. Temping a steak by hand can be tricky, he says. It takes a ton of practice and a ton of experience. Thomas Keller once said, You have to cook a steak a thousand times just to suck at it.’
Dont have a meat thermometer on hand? Ted Hopson, chef-owner of Los Angeless now-shuttered The Bellwether, recommends using metal cake testers. People are always looking for secrets on how to get the perfect steak doneness, he says. Metal cake testers are the best tool you can use for this. Insert the metal tester into the steak, leave it for five seconds, then pull it out and touch it to your lips or inner wrist. The internal temp of the steak will tell you how done it is. If its cold, your steak is rare if its just warm, medium-rare slightly hot, medium, etc. No more pushing on it to test it what happens when you hit a muscle knot? Plus, cake testers are less than a dollar and you can get them in baking sections or on Amazon.
Chef Prentiss offers these steak doneness guidelines:
Rare: 120-130°F
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Should I Use Oil Or Butter For A Stovetop Steak
Using oil or butter when you cook a steak on the stove will add flavor and also keep your steak juicy. Butter will give the steak a rich flavor, but it can quickly burn if the pan is too hot. Oil, on the other hand, can handle higher temperatures without burning. I prefer to use a blend of both butter and oil when pan-frying steak. Use the oil during the initial cooking. Add butter with the aromatics at the end of the cooking process. This gives the steak a flavorful crust while also ensuring that it remains tender and juicy on the inside.
Other people begin the cooking process with a combination of oil and butter in the pan. Try both ways and see which method you prefer.
Best Way To Cook A Steak Without A Grill
Craving a well-seared and seasoned steak but dont have a grill? No problem. There is an easy way to cook a steak without one. Heres the best method for cooking steaks indoors so you can enjoy that perfect, grilled flavor all year round! All you need is the best cut of meat and a cast-iron pan.
Read Also: How To Make Steak Kabobs On The Grill
You Cant Put Moisture Back Inside A Steak
As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. Thats the price we pay for making the steaks easier to digest.
Perhaps the most important part of grilling a steak is taking it off the heat before it has lost too much moisture. There is a short window of time, usually just a minute or two, when steaks go from medium rare to medium, or from medium to medium well.
Catching that window requires vigilance. Dont walk away from a steak on the grill. And remember, its always better to take it off when its underdone and then return it to the grill than it is to let a steak overcook.
Top Sirloin Is A Lean And Mean Cut
Many people love the flavor of a steak, but for health reasons, are trying to minimize their fat intake. For these folks, top sirloin is a great grilling option. According to Healthline, top sirloin is lean and low in saturated fats. Even better, it is priced more affordably than fattier cuts.
The low fat content in a top sirloin steak also means you need to be careful when cooking it. After your steak has been seasoned and brought up to just below room temperature, sear it on each side for 2 to 3 minutes. Then, place your top sirloin steak on indirect heat until it’s about 5 degrees below your target temperature, which is about 125 degrees F . One thing you absolutely don’t want to do is overcook a sirloin steak. Because top sirloin steaks don’t have a lot of fat, they can benefit greatly from being served a homemade sauce, such as a great chimichurri sauce recipe.
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Things To Serve With This Recipe
- Roasted potatoes: Cut potatoes into bite-sized pieces, toss with olive oil and sea salt, and roast in a 400 degree F oven for 20-25 minutes.
- Grilled vegetables: Slice veggies like zucchini, yellow squash, bell peppers, and red onions into thick pieces. Toss with olive oil and grill alongside the steaks.
- Fresh salad: Create a simple salad with greens, cherry tomatoes, and your favorite vinaigrette.
- Baked sweet potato: Pierce a few sweet potatoes with a fork and place them on the pellet grill while its preheating. Bake for 30-40 minutes, or until tender. Serve with butter and cinnamon. These all are great side dishes to serve with a steak
Is It Important To Let The Steaks Rest
Yes. The steak actually continues to cook during those few minutes. This continuation of cooking is great because it doesnt dry out the steak, as it would by simply leaving it on the grill longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust me, let it rest a few minutes and your steak will turn out perfect.
If you like this recipe, you may also be interested in these other delicious grilling recipes:
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The Six Inexpensive Steaks You Should Know
These are the steaks that butchers and chefs love to use because not only are they more inexpensive, but they’ve got character. Many of them are whole muscles that must be trimmed by the butcher just-so if you want them to be tender and large enough to cook as steaks. There are also not many of them on a steer. For every 20 pounds of ribeyes and T-bones you can get off a steer, you get two hanger steaks. That ain’t much.
These butcher’s cuts tend to be more packed with flavor because of the work they do, yet because they’re not as marketable to the general public and require a bit more skill to cook and serve correctly, they remain much cheaper than their mainstream counterparts. This is good news for you if you want to maximize your flavor and your dollar.
The Hanger
Also Sold As: Butcher’s steak, hangar , arrachera , fajitas arracheras , bistro steak, onglet .
Where It’s Cut From: From the plate section of the cow , it “hangs” off of the cow’s diaphragm, hence the name. U.S. meat-cutting classification of NAMP 140.
The Skirt
Also Sold As: Fajita meat, Roumanian Strip .
Where It’s Cut From: The outside skirt is the diaphragm muscle of the cow, cut from the plate. It is the traditional cut for fajitas, and is generally sold to restaurants. Inside skirt is part of the flank, and is the more widely available form of skirt.
The Short Rib
Also Sold As:Kalbi , Jacob’s Ladder , asado de tira
The Flap
The Flank Steak
The Tri-Tip
How To Buy A Good Steak
Q: Prime, Choice, or Select. What do they mean?
Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.
All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.
The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .
While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.
Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.
Read Also: Where Can I Buy A Hanger Steak
Amp Up The Flavor With Butter Sauce
When I first began work on this recipe, I tried dry rubs, oil, and simple salt and pepper. All of these are wonderful things to put on steaks, but I felt like it needed more.
I settled on basting the steak with an herbed butter sauce. First, because butter. Second, because I have an extensive herb garden and it didnt require a trip to the store. I was worried that the butter might burn on the grill, and leave an acrid flavor, but it didnt.
It was pure deliciousness. The herbs added complexity without masking the meatiness of the steak.
Whether You Prefer Boneless Or Bone
The best cuts of beef for a juicy steak are well-marbled cuts with visible flecks of white fat throughout the cut.
The USDAs beef grading system helps with this: beef graded as prime has the most marbling and is cut from young, well-fed cattle beef graded as choice has less marbling but will still be tender, juicy, and flavorful. Both are ideal choices for grilling!
More specifically, here are the beef cuts that are a cut above the rest for the grill, at least!
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Don’t Play With The Steaks
Yes, you should touch the steaks to test for doneness, but that doesn’t mean that you should be flipping and moving and poking a lot. Steaks should only be flipped once, and only moved once from a higher to a lower heat. And don’t poke them with anything but your finger! Put the meat on a hot grillthey should sizzle immediatelyand leave them there until they release on their own accord. If you’re pulling or struggling with them, they are not seared and not ready to flip.
Once ready, flip them once and cook until they feel done. Do not stab them with a fork, which will release their flavorful juices into the flames below. Do not press down on them with a spatula. Just let them cook.
Charcoal Or Gas Grill For Steak
Charcoal or wood-fired grills are always the best choice for grilling steaks because of the additional flavor and charring they provide. If you have a charcoal grill, you also can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the meat.
Dont worryyou can still cook a great steak on a gas grill. If using gas, open the lid, turn on the gas, and light the grill. Dont light the grill with the lid closed gas can build up inside the grill and create an explosion.
Also Check: Best Steaks To Purchase Online
The Food Lab’s Definitive Guide To Grilled Steak
Summer’s here and I’ve got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know about grilling beef.
Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender.
We all know where we want to go. The real debate is, what’s the best way to get there? You’ve just dropped $50 on some prime aged beef, and you’re rightfully nervous about screwing it all up. After all, there’s a lot at… ahem, wait for it… steak.
Want to know how to grill a steak? Here’s my advice: Do not do it the way they do it at steakhouses. It seems counterintuitive: Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it’s done, right? Well, yes. They know how to cook a steak in a steakhouse setting, where their goal is consistency, quality, and, more importantly, speed. Hungry customers don’t want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs.
Ready to dive in? Let’s go!
