Grilling a perfectly cooked porterhouse steak is often considered an art form. The tenderness and rich flavor of this cut make it a favorite among steak enthusiasts. However, determining how long to cook porterhouse steaks on the grill can be a bit tricky, as it depends on various factors such as desired doneness, steak thickness, and grill temperature. In this article, we will delve into the comprehensive guide on achieving the perfect porterhouse steak on the grill.
Contents
- 1 How long to cook porterhouse steaks on the grill?
- 1.1 FAQs:
- 1.2 1. How do you determine the thickness of a porterhouse steak?
- 1.3 2. Can I use a marinade before grilling porterhouse steaks?
- 1.4 3. Should I let the porterhouse steak come to room temperature before grilling?
- 1.5 4. How should I season my porterhouse steaks?
- 1.6 5. Should I oil the grill grates before cooking porterhouse steaks?
- 1.7 6. How do I achieve the perfect grill marks on my porterhouse steak?
- 1.8 7. Should I flip the porterhouse steaks multiple times while grilling?
- 1.9 8. Is it necessary to rest the porterhouse steaks after grilling?
- 1.10 9. Can I use a meat thermometer to check the doneness of the steak?
- 1.11 10. How can I tell if the steak is done without a meat thermometer?
- 1.12 11. Should I slice the porterhouse steak immediately after grilling?
- 1.13 12. Can I cook porterhouse steaks using indirect heat?
To ensure that your porterhouse steaks are cooked to perfection, the cooking time will vary based on the thickness and desired level of doneness. As a general guideline, a 1-inch thick porterhouse steak should be grilled for about 4-6 minutes per side for rare, 6-8 minutes per side for medium-rare, and 8-10 minutes per side for medium. Keep in mind that these times may vary depending on your grill’s heat intensity and personal preference.
FAQs:
1. How do you determine the thickness of a porterhouse steak?
To determine the thickness of your porterhouse steak, simply measure it using a ruler or by comparing it to common household objects. This will help you estimate the cooking time more accurately.
2. Can I use a marinade before grilling porterhouse steaks?
Absolutely! Marinating porterhouse steaks before grilling can add an extra layer of flavor. It is recommended to marinate the steak for at least 30 minutes or up to 24 hours before grilling.
3. Should I let the porterhouse steak come to room temperature before grilling?
Allowing the steak to come to room temperature for about 30 minutes before grilling can help it cook more evenly. This step is especially important for thicker cuts.
4. How should I season my porterhouse steaks?
Seasoning a porterhouse steak is entirely based on personal preference. A simple combination of salt, pepper, and garlic powder can enhance the natural flavors of the meat. Experiment with various herbs and spices to find your perfect blend.
5. Should I oil the grill grates before cooking porterhouse steaks?
Yes, it is advisable to oil the grill grates to prevent the steaks from sticking. Use a brush or tongs to apply a thin layer of oil before preheating the grill.
6. How do I achieve the perfect grill marks on my porterhouse steak?
To achieve those impressive grill marks, preheat the grill to medium-high heat, sear the steaks for a few minutes on each side, then rotate them 45 degrees halfway through cooking on each side.
7. Should I flip the porterhouse steaks multiple times while grilling?
It is generally recommended to flip the steaks only once during the grilling process. Flipping them too often can impede the formation of a delicious caramelized crust.
8. Is it necessary to rest the porterhouse steaks after grilling?
Resting the porterhouse steaks for about 5-10 minutes after grilling allows the juices to redistribute, resulting in a more flavorful and tender steak.
9. Can I use a meat thermometer to check the doneness of the steak?
Yes, a meat thermometer is a great tool to ensure accurate cooking. For rare, aim for an internal temperature of 125°F (51°C), 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
10. How can I tell if the steak is done without a meat thermometer?
The touch test is a popular method to determine the steak’s doneness. A rare steak feels soft when prodded with your thumb and forefinger, while a well-done steak feels firm.
11. Should I slice the porterhouse steak immediately after grilling?
Avoid slicing your steak immediately after grilling, as this can cause the flavorful juices to escape. Allow the steak to rest before slicing and serving.
12. Can I cook porterhouse steaks using indirect heat?
Although grilling with direct heat is the preferred method for porterhouse steaks, you can start with indirect heat to cook the steak partially, and then finish with direct heat for a beautifully seared crust.
Now armed with this comprehensive guide on how long to cook porterhouse steaks on the grill, you can confidently create a mouthwatering and succulent steak to impress your family and friends. Remember, practice makes perfect, so don’t be discouraged if it takes a few attempts to achieve steak-grilling perfection.
FAQs
For the perfect medium-rare degree of doneness, grill your Porterhouse steak for 10–13 minutes for a 1-inch steak, and 14–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
How to cook a 2 inch porterhouse? ›
Cooking Instructions: Porterhouse
- Preheat oven to 400°F.
- Season steaks with salt and pepper.
- In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking.
- Sear steaks 2 minutes on each side.
- Roast in oven 8-10 minutes on each side for medium-rare.
You'll want to remember that when calculating your ideal pull temp (read here for more on steak temps). A beautiful porterhouse like this really is best cooked to medium rare, 130–134°F (55–57°C) final temperature, but you can cook it more to medium (135-145°F [57-63°C]) according to your individual taste.
What is the best way to tenderize a porterhouse steak? ›
7 Ways to Tenderize Steak
- Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ...
- Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ...
- Marinating. ...
- Velveting. ...
- Slow Cooking. ...
- Enzymatic Application. ...
- Scoring.
Brush the cooking grills clean. Grill the steaks over high heat, with the lid closed, for 2 to 5 minutes per side, depending on how well done you would like the steak cooked (see timing guide). Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.
What temperature do you cook steak on a gas grill? ›
The best grill temperature to grill a steak is high heat (450-550 degrees F.). To prepare steaks for the grill you will need to: Pat them dry: this helps the steaks get a better sear on them.
Why is my porterhouse steak so tough? ›
Additionally, overcooking meat, even meat that comes from the more tender muscles, can make it tough. That's because heat causes the proteins in the meat to firm up. Overcooking also basically squeezes the moisture out of the meat, making it dry as well as tough.
How long do you cook a 2in steak on each side? ›
SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS
| Thickness | Rare 110 to 120 F | Medium Rare 120 to 130 F |
|---|
| 1.25" | 4.5 minutes EACH SIDE | 5.5 minutes EACH SIDE |
| 1.5" | 5 minutes EACH SIDE | 6 minutes EACH SIDE |
| 1.75" | 5.5 minutes EACH SIDE | 6.5 minutes EACH SIDE |
| 2" | 6 minutes EACH SIDE | 7 minutes EACH SIDE |
1 more rowThe Sweet Spot: 1.5 Inches
A 1.5 inch thick steak – the size you'll find from most premium butchers or wholesalers – is where steak excellence really starts to happen.
Where do you put the meat thermometer in a porterhouse? ›
For best results, it is important that your probe placement is accurate. The tip of the probe should be in the centre of the thickest part of the meat.
Steaks cooked to medium lose some moisture while cooking, which gives them more texture. Porterhouse steaks are an excellent choice to order medium or medium-rare.
What's better at bone or porterhouse? ›
In terms of flavor, most steak lovers claim that because the porterhouse steak vs. T-bone has more of the tenderloin filet, the entire steak is more tender and perhaps a bit milder. The T-bone, without that large tenderloin portion, tends to have a bit more of a beefy flavor than their near relative, the porterhouse.
How long to cook porterhouse on grill? ›
Grill the steaks over high heat, with the lid closed, for 2 to 5 minutes per side, depending on how well done you would like the steak cooked (see timing guide). Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.
What is the best cooking method for porterhouse steak? ›
While the grill is a popular choice for cooking porterhouse steak, preparing it in a cast-iron skillet is also an excellent way to go.
How do restaurants make their steaks so tender? ›
The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
How long to grill a steak on each side? ›
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Do you close the grill when cooking steak? ›
For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.
Which side of a porterhouse cooks faster? ›
The two different steaks on either side of the t-bone are actually different sizes and have different levels of intramuscular fat. The smaller, leaner tenderloin will cook faster than the larger, richer sirloin steak. ➤ Only sear as long as necessary to develop a crust.
Do you broil porterhouse steak on high or low? ›
Set broiler to high. Season steak generously with salt and pepper, and place in broiler pan. Broil until deep-brown crust forms, about 3 minutes. Flip steak and cook until other side is deeply browned and cooked to desired doneness, about 3 minutes more for medium rare.
