Porterhouse Recipes

1. Classic Grilled Porterhouse Steak:

Ingredients:

• 2 Porterhouse steaks (approximately 1.5 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• Fresh rosemary sprigs (4)

Cooking Method:

1. Preheat the Grill:

   • Preheat your grill to high heat.

2. Prepare the Porterhouse Steaks:

   • Brush each Porterhouse steak with olive oil.
   • Season them generously with salt and ground black pepper.
   • Thread fresh rosemary sprigs through the bone handle for added flavor.

3. Grill the Porterhouse Steaks:

   • Place the Porterhouse steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Rest and Serve:

   • Let the Porterhouse steaks rest for a few minutes before slicing and serving.

2. Teriyaki Glazed Porterhouse Steak:

Ingredients:

• 2 Porterhouse steaks (approximately 1.5 pounds each)
• Teriyaki sauce (1/2 cup)
• Garlic cloves (3, minced)
• Ginger (1 tablespoon, minced)
• Green onions (2, chopped)
• Sesame seeds (1 tablespoon)
• Olive oil (2 tablespoons)

Cooking Method:

1. Marinate the Steaks:

   • In a bowl, mix teriyaki sauce, minced garlic, minced ginger, and green onions.
   • Place the Porterhouse steaks in a large resealable bag and pour in the marinade.
   • Seal the bag and refrigerate for at least 30 minutes, or ideally a few hours.

2. Preheat the Grill:

   • Preheat your grill to high heat.

3. Grill the Porterhouse Steaks:

   • Remove the steaks from the marinade and pat them dry.
   • Brush each steak with olive oil.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Serve with Sesame Seeds:

   • Remove the Porterhouse steaks from the grill, let them rest, and sprinkle sesame seeds on top before serving.

3. Cajun Spice Rubbed Porterhouse Steak:

Ingredients:

• 2 Porterhouse steaks (approximately 1.5 pounds each)
• Cajun spice rub (store-bought or homemade)
• Olive oil (2 tablespoons)

Cooking Method:

1. Preheat the Grill:

   • Preheat your grill to high heat.

2. Prepare the Porterhouse Steaks:

   • Brush each Porterhouse steak with olive oil.
   • Generously rub both sides of the steaks with Cajun spice rub.

3. Grill the Porterhouse Steaks:

   • Place the seasoned Porterhouse steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Serve with a Cajun Kick:

   • Remove the Porterhouse steaks from the grill, let them rest, and serve with a Cajun flavor kick.

4. Mushroom and Red Wine Porterhouse Steak:

Ingredients:

• 2 Porterhouse steaks (approximately 1.5 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• Button mushrooms (8 ounces, sliced)
• Red wine (1/2 cup)
• Beef broth (1/2 cup)
• Shallots (2, minced)
• Fresh thyme leaves (2 tablespoons)
• Unsalted butter (4 tablespoons)

Cooking Method:

1. Preheat the Grill:

   • Preheat your grill to high heat.

2. Prepare the Porterhouse Steaks:

   • Brush each Porterhouse steak with olive oil.
   • Season them generously with salt and ground black pepper.

3. Grill the Porterhouse Steaks:

   • Place the Porterhouse steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Mushroom and Red Wine Sauce:

   • In a saucepan over medium heat, sauté minced shallots and sliced mushrooms in butter until softened.
   • Pour in red wine and beef broth, and let it simmer until reduced and thickened.
   • Stir in fresh thyme leaves.

5. Serve with Mushroom Red Wine Sauce:

   • Remove the Porterhouse steaks from the grill and let them rest.
   • Slice the steaks and serve with the mushroom and red wine sauce.

5. Chili-Rubbed Porterhouse Steak:

Ingredients:

• 2 Porterhouse steaks (approximately 1.5 pounds each)
• Olive oil (2 tablespoons)
• Chili powder (2 tablespoons)
• Ground cumin (1 tablespoon)
• Paprika (1 tablespoon)
• Brown sugar (1 tablespoon)
• Coarse salt (1 tablespoon)

Cooking Method:

1. Preheat the Grill:

   • Preheat your grill to high heat.

2. Prepare the Porterhouse Steaks:

   • Brush each Porterhouse steak with olive oil.

3. Chili Spice Rub:

   • In a bowl, combine chili powder, ground cumin, paprika, brown sugar, and coarse salt.
   • Rub this mixture onto both sides of the Porterhouse steaks.

4. Grill the Porterhouse Steaks:

   • Place the seasoned Porterhouse steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

5. Enjoy the Spicy Kick:

   • Remove the Porterhouse steaks from the grill, let them rest, and enjoy the spicy flavor.

6. Blueberry Balsamic Glazed Porterhouse Steak:

Ingredients:

• 2 Porterhouse steaks (approximately 1.5 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• Fresh blueberries (1 cup)
• Balsamic vinegar (1/4 cup)
• Brown sugar (2 tablespoons)

Cooking Method:

1. Preheat the Grill:

   • Preheat your grill to high heat.

2. Prepare the Porterhouse Steaks:

   • Brush each Porterhouse steak with olive oil.
   • Season them generously with salt and ground black pepper.

3. Grill the Porterhouse Steaks:

   • Place the Porterhouse steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Blueberry Balsamic Glaze:

   • In a saucepan, combine fresh blueberries, balsamic vinegar, and brown sugar.
   • Simmer over low heat until the blueberries break down and the mixture thickens into a glaze.

5. Serve with Blueberry Balsamic Glaze:

   • Remove the Porterhouse steaks from the grill and let them rest.
   • Spoon the blueberry balsamic glaze over the steaks before serving.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

• Medium-Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-Well: 150°F (66°C)