Porterhouse Steak - BBQ Recepten - BBQ Junkie (2024)

FAQs

Is porterhouse steak good for the barbecue? ›

Porterhouse or T-bone steak is also perfectly suited to BBQing. A thick and juicy steak, it's immaculate when it's quickly barbecued to medium-rare. You simply won't find a better-tasting steak when it's done right.

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.

Seasoning Porterhouse

A light seasoning of salt and pepper works well for porterhouse steak. Be sure to season both sides of the steak with as much salt and pepper as you'd like. You can also add a sprinkle of steak seasoning for extra flavor or some garlic powder, onion powder, or thyme.

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.

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Best barbecue cuts

The best cuts of beef steak to use for barbecuing are fillet, scotch fillet, porterhouse, T-bone, rump, round and blade. Look for cuts with a little fat marbled through the meat, as this helps to keep the steak moist.

Meanwhile, preheat a grill for high heat. When hot, lightly oil the grate. Cook steak on the preheated grill until hot, slightly pink in the center, and beginning to firm, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Directions: —Arrange oven rack to top position, place cast iron skillet on the rack and preheat the oven's broiler on its highest setting. —Pat porterhouse steak completely dry and season with salt and pepper. With such a large steak you'll want to season generously.

Cooking a steak to medium degree means the center has gone from red to pink, still retaining that richness of flavor, but without quite as much juice. 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.

One of the biggest culprits of a chewy, tough steak is overcooking. Going past your desired doneness can cause the muscle fibers to become rigid and tight, making it much harder to chew.

How to season steak before BBQ? ›

Seasoning Your Steaks Right Before Grilling

If you're salting right before cooking, let the steaks sit at room temperature for 30 minutes, sprinkle both sides (and the edges) generously with Kosher salt and freshly ground black pepper. Press the salt crystals and pepper granules into the meat.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Prepare the barbecue for direct cooking over high heat (250° to 290°C). Brush the cooking grills clean. Grill the steaks over direct 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).

Spread 1 tablespoon of oil over the steaks and season generously with salt and black pepper. Add 1 tablespoon of oil to each of the hot pans. Add the steaks and cook for about 3 minutes per side, or until nicely browned on both sides and the internal temperature is 50C for medium-rare doneness.

Start with 2 minutes each side. Remember, your tenderloin is going to cook faster because it's smaller, so the trick to prevent overcooking after the first 4 minutes is to position the steak where the NY strip is over the direct heat and the tenderloin is over the indirect heat.

This cut is perfect for those picky steak eaters who like to cut the fat off. Porterhouse can also be cooked or roasted in a whole piece. One Steak weighs approximately 200g. Another great option is Scotch Fillet or T-Bone Steak.

But in most cases, a porterhouse is going to win out in terms of the amount of meat you get, how tender and juicy that meat will be when it comes off the grill, and how beautiful your presentation will be once you're ready to cut the steak tableside.

Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip. As a meal, the size of a porterhouse steak is unrivaled, and many steak lovers find it easily feeds two people.

Everyone has their own unique taste preferences, but if you're debating between porterhouse vs. ribeye, you really can't go wrong with a bone-in ribeye steak (like the two shown below). However, if you want a leaner, healthier steak, it's better to choose a porterhouse vs. a ribeye, as ribeye contains more fat.