The Porterhouse weighs impressive 2.6 lbs. and is thus big enough for two persons. It originates from Angus- and Hereford Cattle from the state of Nebraska, which were selected by the Greater Omaha Packers Company. The Greater Omaha Gold Label stands for high meat quality. The name Porterhouse most likely comes from the British and American port taverns, which served this cut to the hard-working dockers, back then called “porters”. Other sources, in turn, think that the dark beer served in those taverns, which was called “porter”, is the real name giver of the Porterhouse Steak. However, the gorgeous cut has a hearty character and a strong beer goes very well with it.
Prepare the Porterhouse and sides
Take the Porterhouse Steak out of the fridge one hour before the grilling and salt it generously. This way the meat soaks in the salt and gets even more aromatic.
In the meantime, prepare the sides: Put the unpeeled sweet potatoes in a pot. Fill it with water until the tubers are entirely covered with water. Add a pinch of salt and cook it depending on the size for 10 to 15 minutes. Once you can prick the sweet potatoes slightly with a knife, drain the water and let them cool down.
Sweet potato gratin
For the sweet potatoes au gratin cut the tubers lengthwise into halves. Cut onions finely, dice the bacon and rasp the parmesan.
Grill Porterhouse Steak the Right Way
Fire up your Otto Grill! Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. If your steak already has a pretty dark crust, better turn the burners entirely off. For the perfect steak experience use a meat thermometer to determine the cooking level through the core temperature.
126 to 131°F: medium rare
132 to 139°F: medium
140 to 144°F: well done
Let the steak rest
Otto’s tip: Take the Porterhouse cut out of the 1500°F Steak Grill when the core temperature is 35 degrees below the desired temperature and let it rest for about 5 to 10 minutes. This way the meat juices will redistribute themselves again within the steak. The core temperature of the meat will also somewhat rise without the heat of the Otto Grill. So you will exactly reach your desired cooking level.
Sweet potatoes au gratin and roasted corn on the cob
While the Porterhouse is resting, you can gratinate the sweet potatoes and grill the corn on the Otto Grill. Therefore, put the bacon and onion dices on the cut-open side of the sweet potatoes. Put it all on the grill grate. Set the Meat-O-Meter on stage 5 and grill it at a low temperature. Once the cheese has reached a golden-brown crust, take the sweet potatoes off the grate. Turn the corn on the cob a few times until all sides are slightly roasted.
Separate Filet and Roast Beef from the T-Bone with a slim knife. Subsequently slice both parts and season them with salt and pepper as you like. Serve the meat together with the sweet potatoes au gratin and the grilled corn on the cob. Let the Porterhouse-fun begin!
You like steak? Have a look at those:
A perfect Ribeye with grilled potatoes
Roast Beef with homemade garlic butter
Grilled T-Bone steak
Grilled Tomahawk steak