Left Continue shopping
Your Order

You have no items in your cart

BEST SELLERS
$2899
$8999
$2499
Porterhouse Recipes - Campo Meat

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)