Best Porterhouse Steaks Recipes

GRILLED TUSCAN-STYLE PORTERHOUSE STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
• While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
• Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.

GRILLED PORTERHOUSE STEAKS

Steps:

• Prepare grill.
• Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.
• Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130°F. for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.) Transfer steaks to a platter and let stand 10 minutes.
• Serve steaks sliced.

PORTERHOUSE STEAKS

Steps:

• Preheat a gas or charcoal grill or place a grill pan over medium-high heat.
• Combine salt and pepper and sprinkle on both sides of each steak. Drizzle each side of steaks with canola oil.
• Grill for 4 to 6 minutes on each side for medium-rare. Let the steaks rest a few minutes before slicing and serving.

BROILED PORTERHOUSE STEAKS WITH MUSTARD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine minced onion, olive oil, mustard, butter, salt, and pepper in a small mixing bowl. Spread mixture over each steak and put steaks on a broiler pan.
• Broil in the preheated oven until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

HICKORY-SMOKED PORTERHOUSE STEAKS

Steps:

• About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
• Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
• Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
• Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
• Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
• Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.

PORTERHOUSE STEAKS WITH TAPENADE AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 400°F. Mix tapenade and rosemary in small bowl to blend. Sprinkle steaks with salt and generously with cracked black pepper.
• Divide olive oil between 2 heavy medium ovenproof skillets set over high heat. Add 1 steak to each skillet and cook until both are browned, about 3 minutes per side. Spread half of tapenade mixture atop each steak. Transfer skillets with steaks to oven. Cook both steaks until thermometer inserted into center of steaks registers 125°F for medium-rare, about 20 minutes. Transfer both steaks to platter. Pour 2 tablespoons balsamic vinegar into each skillet and cook over medium heat until liquid is slightly reduced, scraping up browned bits, about 1 minute. Drizzle hot skillet juices over each steak and serve.
• *Look for tapenade (an earthy, thick paste or spread made from brine-cured olives, olive oil, capers, anchovies, lemon juice, and seasonings) at some supermarkets, specialty foods stores, and Italian markets.

SPICE-ROASTED PORTERHOUSE STEAKS

Steps:

• Place two 2-inch-thick porterhouse steaks on a heavy rimmed baking sheet. Brush both sides with a full-flavored olive oil, then rub 1 1/2 tablespoons of the Coriander-Herb Spice Rub into each side of each steak.
• Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet.

GRILLED PORTERHOUSE STEAKS WITH OLIVE AND CAPER SPREAD

Steps:

• In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper. Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side for rare to medium-rare meat. (Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 10 minutes on each side.) Let the steaks stand, covered loosely with foil, for 8 minutes. Serve the steaks, sliced, with the olive and caper spread garnished with the parsley.

PASTRAMI-SPICED PORTERHOUSE STEAKS

Steps:

• Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Lightly oil the grates.
• Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.
• Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes. Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.

FLORENTINE-STYLE PORTERHOUSE STEAKS

Steps:

• Pat steaks dry and rub each all over with 1 teaspoon salt.
• To cook steaks using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over coals for 3 to 4 seconds.
• Sear steaks on lightly oiled grill rack over coals, uncovered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Move steaks to area with no coals underneath and grill, covered, turning over occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 12 to 15 minutes.
• To cook steaks using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Sear steaks on lightly oiled grill rack, covered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Turn off 1 burner (middle burner if there are 3) and put steaks above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill steaks, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 10 to 15 minutes.
• To serve steaks:
• Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.) Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter. Sprinkle lightly with salt and drizzle with oil.

GARLIC SESAME T-BONES OR PORTERHOUSE STEAKS

Steps:

• In ziploc baggie, combine first 5 ingredients.
• Add steaks, turn bag over and over to coat both sides of each steak well.
• Marinate in fridge for 30 minutes to overnight.
• Heat broiler, remove steaks from bag saving marinade.
• Place steaks on lightly geased broiler pan.
• Spoon half of the marinade on steaks.
• Broil 4-6 inches from heat for 4 minutes.
• Turn steaks over, top with rest of marinade, and broil 4-5 minutes longer for medium rare.
• Plate, and sprinkle with sesame seeds and parsley.
• *Let rest 5 minutes before eating.
• You can also slice this thinly and serve over rice or make wraps.
• These can also be cooked on a grill.

FLORENTINE-STYLE PORTERHOUSE STEAKS - NUWAVE/FLAVORWAVE OVENS

Steps:

• Accompaniment: lemon wedges.
• Pat steaks dry and rub all over with 1 teaspoon salt.
• To cook steaks use 4" grill.
• On HI, bake for about 9 minutes per side (on HI) .
• To serve steaks:.
• Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.)
• Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter.
• Sprinkle lightly with salt and drizzle with oil.
• Makes 4 servings.

GRILLED PORTERHOUSE STEAKS WITH MIXED GREEN SALAD

Steps:

• Purée anchovies with vinegar in a blender. With motor running, add oil in a slow stream and blend until emulsified. Transfer to a bowl. If dressing is too thick, whisk in water 1 teaspoon at a time to thin to desired consistency. Season with salt and pepper.
• Preheat oven to 450°F.
• Pat steaks dry and season generously with salt and pepper. Heat an oiled ridged grill pan over moderately high heat until hot but not smoking, then grill steaks, in batches if necessary, until well browned on both sides, about 14 minutes total.
• Transfer steaks to a shallow baking pan and roast in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 125°F, about 15 minutes. Transfer steaks to a cutting board, reserving meat juices in pan, and let stand 5 minutes.
• Toss greens, parsley, and olives with enough dressing to coat and season with salt and pepper. Cut steak across grain into thin slices. Drizzle with reserved pan juices or remaining vinaigrette and serve with salad.

GARLIC SESAME T-BONE OR PORTERHOUSE STEAKS

Steps:

• 1. In ziploc baggie, combine first 5 ingredients. Add steaks, turn bag over and over to coat both sides of each steak well. Marinate in fridge for 30 minutes to overnight. Heat broiler, remove steaks from bag saving marinade. Place steaks on lightly geased broiler pan. Spoon half of the marinade on steaks. Broil 4-6 inches from heat for 4 minutes. Turn steaks over, top with rest of marinade, and broil 4-5 minutes longer for medium rare. Plate, and sprinkle with sesame seeds and parsley. *Let rest 5 minutes before eating. You can also slice this thinly and serve over rice or make wraps. These can also be cooked on a grill. Be sure to oil grate(s) first so the steaks don't stick. Cooking time should be the same, grill with lid open.

PAN-FRIED PORTERHOUSE STEAKS WITH LYNCHBURG PAN SAUCE

Steps:

• Dry steaks; sprinkle with salt and pepper.
• Heat 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil.
• Place steaks in pan; cook, until seared and brown on one side, about 5 minutes. Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium.
• Remove from skillet.
• For sauce:.
• Melt butter in skillet; stir in Worcestershire sauce and whiskey.
• Bring to a boil; cook 1 to 2 minutes.
• Slice steaks, if desired.
• Pour sauce over steaks and serve.

GARLIC AND RED-MISO PORTERHOUSE STEAKS

Steps:

• 1. Place steaks in a 9″ x 13″ baking dish. Whisk soy sauce, miso, oils, pepper, garlic, and ginger in a bowl; pour ¾ of the marinade over steaks. Cover with plastic wrap; set aside for 10 minutes. Reserve remaining marinade.
• 2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Grill steaks, without flipping, on hottest part of grill until browned, about 1 minute. Move steaks to the cooler part of the grill; grill until juices appear on top of steaks, about 4 minutes. Flip steaks and repeat grilling on the other side. Return steaks to hottest part of grill and, using a brush, baste with reserved marinade; continue to grill, flipping and brushing every few minutes, until caramelized and meat begins to shrink away from the bone, 10-12 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the steak reads 125°. If outside of steaks begins to burn before inside is cooked, move to the cooler section of the grill and continue grilling until cooked to desired doneness. Rest steaks 5 minutes; to serve, slice against the grain along the bone.

PORTERHOUSE STEAKS WITH SUN-DRIED TOMATO PESTO

Steps:

• To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
• Put the nuts in a food processor.
• Add all the remaining pesto ingredients except the oil.
• Pulse to create a coarse cornmeal consistency.
• Slowly add the oil andpulse until it is incorporated.
• For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
• The finished pesto should have all the ingredients blended but not pureed.
• Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
• Lightly brush or spray each side with the oil.
• Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
• Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
• Serve each steak with a generous dollop of pesto on top.

ROSEMARY-CRUSTED PORTERHOUSE STEAKS WITH RED WINE SAUCE

Steps:

• Coat the steaks on both sides with the olive oil and season evenly with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
• Prepare a charcoal fire covering one-half or two-thirds of the charcoal grate (a "two-zone" fire; if using a gas grill, turn flame to high heat).
• Sear the steaks over the fire, with the lid closed as much as possible, for 6 minutes, turning once and swapping their places as needed for even cooking. Then move the steaks away from the fire ("indirect heat"; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare. Remove the steaks from the grill and let rest for 3 to 5 minutes.
• Bring the sauce ingredients (except the butter) to a simmer and whisk in the butter until emulsified. Remove from heat.
• Carve the steaks and serve warm with the red wine sauce.

BUTTER BOMBED PORTERHOUSE STEAKS

Steps:

• Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
• Place the steaks in an extra-large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze any excess air from the bag, and close. Roll the bag to evenly coat the meat in the marinade, and refrigerate for at least an hour or up to 3.
• Place a lightly oiled cast-iron griddle on one area of a well-oiled charcoal or gas grill. Preheat all areas to high.
• In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Pour about ½ cup of the butter into small bowl and set aside. Pour the remainder into a baking dish or disposable aluminum pan, preferably a 13 ½ X 9 5/8 X 2 3/4 inch lasagna pan.
• Remove steaks from the bag, letting any excess marinade drip into the bag. Lightly pat dry with paper towels. Season lightly with salt and pepper and, using your hands or a brush, evenly, but lightly, coat with canola oil.
• It is preferable that the steaks be moved to a clean area of the griddle and grate every time they are flipped. Depending on the griddle and grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to.
• Place the steaks on the griddle, close the lid, and do not move them for 3 minutes. Flip the steaks over on the griddle, close the lid and do not move them for 3 minutes. Aggressively rub the bone and both sides of the steak with the whole garlic (you may want to move each steak off of the heat temporarily), then brush with the ½ cup of butter.
• Transfer the steaks to the grate.
• Continue to grill with the lid open, flipping, jockeying, and stacking throughout the cooking until you reach the desired doneness; about 3 minutes per side for rare, about 4 minutes per side for medium rare, about 5 minutes per side for medium, about 6 minutes per side for well-done.
• Remove the steaks from the grill, place in the resting butter, turn to coat, and let rest for 5 minutes.
• Meanwhile, clean and re-oil the grill grates.
• Place the steaks back on the grate and do not move them for 1 minute. Flip them over and repeat for 1 minute. Remove from the grill, place in the pan with the butter, and let rest for 5 minutes.
• Drizzle some of the resting butter on the board and top with the steaks. Cut to separate the meat from the bone and slice the meat on a diagonal into ¼-inch slices. Dredge in the butter and top with and sprinkle with fleur de sel and pepper.