Steak Grilling Tips & Porterhouse Recipe
It’s hard to beat a great steak; but steak can also get pretty expensive, when they’re not cooked properly here’s a few simple tips to ensure a great quality steak every time including my Grilled Porterhouse steak with Jalapeno Butter Compound.
- Leave your steak in the fridge for a couple of days; Steak houses dry age their meat, and you can do the same thing by leaving them in the fridge for a couple of days. Dry aging will both tenderize and add great flavor to your steaks, remove it from the plastic and cover loosely in a paper towel (set on a plate) this will help draw out the moisture from the meat. Age your meat in the fridge for a couple of days, and see what a difference it makes.
- Salt your steak raw; Salt your meat when it’s raw, the amount of moisture the salt draws out is marginal. By salting the steaks while they’re raw helps the caramelization process creating a brown crust, which is what you want to definitely see.
- Dry the steak before grilling; the drier the steak is (pat dry thoroughly with paper towels) the less steam is produced, and the better you get your steak crispy on the outside.
- Get your grill as hot as you can; all the great steak houses cook their steaks at a very high temperature; you’re going to want to do the same thing. Grilling your steak at a high temperature insures that you will get a crispy crust on the outside while at the same time maintaining its juiciness inside. If it’s too hot you can move the steak to a cooler part of the grill.
- Let the steak rest; a good rule of thumb is to let the steak rest for as long as you cooked it for. If you cut into a steak right off the grill, all those great juices will run out, and be wasted on the plate. By letting the steak rest, the juices will redistribute throughout the meat and you will enjoy a much juicier more flavorful steak.
Porterhouse steaks are one of the most popular steak cuts perhaps because it divided by two of the best cuts of meat on the animal a generous section of tenderloin and New York. This is a big, flavorful steak with a small portion of fat and it is usually cut from l.25 to 3 inches thick.
Porterhouse Steak With Compound Jalapeno Butter
Recipe Ingredients: Jalapeno Butter Compound
- 1 stick of unsalted butter, softened
- 1 fresh jalapeno chili’s, seeded and minced
- 1 cloves of garlic, minced
- 2 Porterhouse steaks, 16 oz or 24oz
- Coarse Kosher salt and freshly ground pepper to taste
Preheat grill to medium-high; if using a charcoal grill it will be hot enough when you can hold your hand over the heat for 3-4 seconds.
- Mix the butter, jalapeno, and garlic in a small bowl, set aside.
Please Note: To make the Jalapeno Butter Compound; take a piece of plastic wrap about 12 inches long and flatten on counter. Transfer butter ingredients from the bowl you mixed it in and place about 1/4 of the way up the plastic wrap, grab the bottom of wrap and place over the butter compound. Gently roll out the butter mixture until it looks like a small log about 6 inches long. Refrigerate and slice.
- Season each side of the steak with salt and pepper.
- Cook over the hottest section of your grill; flip one time, until it is browned. This will be about 3 minutes per side.
- Place meat over the cooler part of your grill and cook 7-8 minutes per side, flipping one time.
- Take off grill and let meat sit for about 10-15 minutes.
- Top with Jalapeno Butter Compound.
BBQ Rajun Cajun Burger
BBQ Burgers are to be eaten anytime of year; rain, snow, heat or cold it doesn’t matter it’s all good. The beauty of my Rajun Cajun Burger is there are no limitations on what you can do with it. The condiments, choices, and decisions are endless (this recipe just happens to have the bite I enjoy).
Some people like their burgers simply plain or mild, while others pile all of the heat they can find onto theirs. The point being let your imagination go wild and have fun with one of the few foods that you can’t ruin, because there are no rules, just GREAT BURGERS!
This BBQ burger is called the Rajun’ Cajun Burger as it’s packed with so many flavors your mouth is going to do love you forever.
- 1 pound ground beef (80/20 – only 20% fat)
- 4 buns of your choice (I prefer a Kaiser)
- 1/4 cup spicy barbecue sauce
- 1 egg
- ½ cup red onion, chopped
- 3 tablespoons bread crumbs (Preferably Panko)
- 1 tablespoon of your favorite Cajun seasoning
- 1 tablespoon prepared mustard
- 1 teaspoon of your favorite Cajun seasoning
- lettuce and tomatoes
- 4 slices Jalapeno Jack or Pepper Jack Cheese
- spray on vegetable oil
- green chilies, or slice jalapenos (optional)
Preheat grill for high heat and clean the grates good. Mix the ground beef, egg, breadcrumbs, red onions, mustard, and 1 tablespoon Cajun Seasoning in large bowl. Form mixture into 4 patties. In a small bowl, combine 1 teaspoon Cajun seasoning into barbecue sauce.
Next, liberally spray grill oil and then cook patties for 4 minute per side or to desired doneness. During the last minute, place the cheese on burgers and top the cheese with the spicy barbecue sauce while still on grill.
While burgers are cooking during the last minute place your kaiser rolls onto the grill so you can toast them. Once burgers and toasted buns are done, remove them from the grill so that you can top the burger with your favorite toppings. Serve immediately.
Grilled Fish Tacos with Pico De Gallo Sauce
If you’ve never had a fish taco before, you don’t know what you’re missing. The fish tacos I’ve always had are deep fried and delicious, but I think would be better grilled as well as a lot healthier. I made a few changes starting with grilling the fish instead of deep frying it.
BBQ Like A Pro is all about the BBQ…so we’re here to show you how you can take a traditional fish taco and BBQ it.This fish taco recipe is inexpensive, filling and so extremely refreshing that you’re going to love it. Even though it’s healthy, this recipe surely will become a favorite of yours and your family.
Be sure to read the entire recipe well in advance before making the recipe.
- 2 lb mahi mahi or red snapper
- 1/2 cup canola oil
- 3 tablespoons lime juice
- 5 teaspoons chili powder
- 11/2 teaspoons cumin
- 11/2 teaspoons ground coriander
- 11/2 teaspoons minced garlic
- salt, to taste
- 18 small corn tortillas
- 1 green or red cabbage, finely shredded
- vegetable spray
Pico De Gallo:
- 6 medium Tomatoes diced
- 1 medium Onion diced
- 1/4 cup fresh Cilantro chopped.
- to 4 Fresh serrano or jalapeño seeded and minced
- garlic powder just a pinch
- Salt to taste
About 2 hours before grilling make the Pico De Gallo. In a bowl stir all the salsa ingredients together until the the ingredients are well mixed, refrigerate until ready to use. Before serving, drain the excess liquid from the bowl and season with salt.
Prepare charcoal grill setup coals until they’re almost a white ash. Make sure the coals cover the grill evenly, and your grill grate is clean. If using a gas grill Preheat to medium-high heat.
- Cut the fish into 18 equal slices.Combine all the wet and dry ingredients from the ingredient list. Coat the fish with marinade for about 30 minutes.
- Spray either the rack or grill screen with vegetable oil and add the fish to it. Grill the first side of the fish for about 2 minutes or until flesh is firm and well marked. Turn the fish and grill until cooked through, about one and a half to two minutes.
- On a clean grill add the tortillas for about 15 second then turn until warmed through and remove.
- Flatten tortillas and layer the cabbage on bottom, top with fish, and salsa. Put extras on the table.
Please Note: Other toppings that work well with this fish taco recipe is corn, black beans, avocados, cojita cheese or other variety of cheeses.