Steak Grilling Tips & Porterhouse Recipe

by steve

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

Recipe Directions:
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.
Compound Butter

  • 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.

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