About the Recipe
Porterhouse Steak:
Eat like a King! Can you fancy a large cut of beef with two types of steak in one? If so, the Porterhouse Steak is the one for you. Containing tenderloin and strip steak in one singular cut separated by a bone. Cook over high, dry heat until it’s medium-rare. You will have to check frequently to ensure the two steak types have cooked properly. To make the strip and tenderloin sections cook at the same time, try to place the tenderloin further away from the high heat source.
T-Bone Steak:
A close cousin to the Porterhouse Steak with the same characteristics but, with a smaller tenderloin portion. Prepare the same as a Porterhouse Steak.
Ingredients
Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!
Preparation
Step 1:
Remove the steak from the refrigerator at least 3 hours before you want to eat and allow to warm to room temperature.
Step 2:
Season your steaks with salt, pepper and garlic. NOTE: House of Meats will season your steaks for free at time of purchase, just ask!
Step 3:
Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium - rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium - well.
For Perfect Steaks:
For prefect steaks check internal temperature with an instant read thermometer:
Medium - Rare: Internal temperature of 130 degrees F.
Medium: Internal temperature of 140 degrees F.
Medium - Well: Internal temperature of 150 degrees F.