Perfect Porterhouse Steak: Restaurant-Style | Arteflame
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Discover how to grill the perfect porterhouse steak on the Arteflame Grill. Learn step-by-step instructions, tips, and variations to ensure a show-stopping centerpiece for your next barbecue. Achieve optimal flavor and tenderness with the reverse searing method.
Ingredients
Instructions
Remove the Porterhouse steaks from the refrigerator at least 45 minutes to an hour before grilling. Allowing them to reach room temperature ensures even cooking.
Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear.
Rub the steaks lightly with the high-heat oil, then season generously with coarse sea salt and black pepper on all sides, including the edges.
Build a medium-sized fire in the center of your Arteflame grill using hardwood or lump charcoal.
Let the grill heat up for about 15-20 minutes. You want the center grill grate to be searing hot (over 600°F) and the flat steel cooktop to range from hot near the center to warm at the edges.
Clean the cooktop surface with a scraper and apply a thin layer of oil to season the steel.
Place the steaks directly onto the center grill grate right over the fire.
Sear for about 2 minutes per side. You are looking for a deep, mahogany crust and distinct char marks.
Do not fear the flame; the high heat locks in the juices immediately.
Move the steaks from the center grate onto the flat steel cooktop. Place them near the center where the heat is high but manageable.
Flip the steaks every 2-3 minutes to encourage even cooking.
While the steaks are finishing, place a dollop of the garlic herb butter on top of each steak, allowing it to melt and cascade down the sides.
Use an instant-read thermometer to check for doneness. Aim for 125°F for rare, 130°F for medium-rare, or 135°F for medium. Remember that the filet side cooks faster than the strip side, so position the filet side slightly further from the center fire if needed.
Once the steaks reach your desired internal temperature (pull them off 5 degrees early as they will continue to cook), remove them from the grill.
Place them on a cutting board or warm platter.
Let the meat rest for at least 10 minutes. This allows the muscle fibers to relax and reabsorb the juices.
Carve the meat off the bone and slice against the grain for maximum tenderness.