For our anniversary, Hubby and I decided to forego eating out. Eating out requires too much effort when you’re spending a lazy day together – all that fuss of getting dressed up. Besides, when you’re married to your best friend, every day is a celebration of togetherness.
We were in the mood for an awesome steak dinner with a giant baked potato on the side and a nice bottle of wine. (Kiddo is always in the mood for a good steak, so we didn’t even bother to consult him). We aren’t talking wimpy steaks for our anniversary – we’re talking about monster steaks – about 28 ounces of rich red beef – enough to feed a small country! These bad boys take patience to cook just right. But then, you can’t rush perfection.
Timing is everything to make sure everyone gets their steak grilled “just right”. In our house, there are only two ways to grill a steak – medium for the guys (pink but not bloody) and medium-rare for me (meat warm, with a bright pink color and the natural red juices running all over the plate). To achieve this, the medium steaks are started about 10 minutes ahead of their rare cousins. To keep the medium steaks cooking without over-grilling, a short “nap” on the warming tray of the grill is a must while the rare steaks are seared.
Have I mentioned that Hubby is a grilling master – at least in my book. He’s got grilling foods over an open fire down to a fine art – always turning out grilled foods that are cooked to perfection – never tough, burnt or dried out.
1 Large Porterhouse Steak Per Person, about 1 ½ inches thick, 28-30 oz each
Salt to taste
Johnny Trigg Champion Meat Rub to taste
This first step is very important – buy your steaks the day of grilling and not a day sooner. Have a conversation with your butcher – ask him to cut your Porterhouse about 1 ½ thick. Tell him to give you steaks that he would have cut for his own family, with a generous side of filet and New York Strip on either side of the bone.
DO NOT put the steaks in the refrigerator. Open the package, sprinkle with salt on both sides. Then sprinkle with Meat Rub, pat into steaks. Allow the steaks to rest on the counter at lease an hour or two to draw in the salt with the rub.
Build a nice fire in the grill. Get it good and hot with a light covering of ash.
For medium – sear steaks for about 4 minutes per side. Transfer to warming rack of grill while searing less-done steaks.
For Medium-Rare – sear steak as above, skipping the transfer to warming rack of grill.
Return steaks to be cook medium back to main grill alongside those to be grilled medium-rare. Lower coals (or raise rack, depending upon grill type) and continue to grill with the lid closed for about 5-6 more minutes. Raise lid, flip steaks, then close grill and cook an additional 5 minutes. (The medium steaks are on the grill about 30 minutes total, the medium rare about 20 minutes).
Remove all the steaks from grill, place on a platter and tent to keep warm. Allow steaks to rest for about 5-10 minutes to regain their juices.
While the steaks are resting, it’s the perfect time to load up a baked potato with all your favorite toppings – butter, sour cream, chopped chives, salt and pepper to taste.
Place steaks on individual plates and drizzle with any juices that have accumulated on the platter.
Ready, set, enjoy! These are so flavorful, so tender and melt in your mouth good!
If you’re looking for grilling times and tips for a smaller Porterhouse, check out Rockin’ Grilled Porterhouse – Need I Say More?