The Porterhouse Steak
The porterhouse steak is carved from the flat roastbeef. Just like the classic t-bone, the porterhouse steak features a prominent bone formed like a “T”. This bone separates the roastbeef and the filet. Like with most other cuts, this bone also provides the meat with deeper flavors. The porterhouse has a bigger filet share and is usually cut thicker than its cousin, the t-bone steak.
The porterhouse is perfect for a quick sear but due to its thickness you want to bring it to the right core temperature in order to get the most flavor out of it. In this recipe we are introducing the reverse sear method.
What does reverse searing mean?
Usually, grilling means starting with high temperatures and then letting the meat rest at lower temperatures until it has reached the desired core temperature. In this recipe Otto will show you how to bring your steak to the right core temperature before searing it off with high heat. This method is especially useful for extra thick cuts, like the porterhouse cut. Thanks to the stageless height adjustment, the reverse sear method works perfectly on your Otto Grill.
Pre-heat the Otto Grill
Take out the grill grate and pre-heat your Otto Grill on high temperature for about three minutes. Taking out the grate will prevent your steak sticking to the grate and it will also prevent excessive pre-cooking. The Otto Grill is pre-heated when the burners have a light red glow. You are now ready to start grilling!
Reverse searing your porterhouse
Put your steak on the grate, put the grate it into the Otto Grill and lower the grate with the help of the clever lever to the lowest possible level (Meat-O-Meter level 5). Now, the porterhouse will cook on low temperature until the desired core temperature is reached (we recommend 120 °F). You may need to flip your steak once during this process. After the core temperature has been reached, you need to put the grill grate on highest level (Meat-O-Meter level 1-2) and sear your porterhouse on both sides until it developes a golden-brown crust. Now take the steak out of the Otto Grill and let it rest for another 5 minutes.
Otto’s tip: Because the filet part of the porterhouse is not as thick as the roastbeef part and will thus cook faster, you can adjust the burner grilling the filet part to a lower level. This way you will get an evenly cooked porterhouse. Pink, juicy and tender.
Serving the porterhouse steak
Another important part is cutting your steak correctly. Take a sharp knife and start with cutting the meat from and along the bone. Next, cut both sides (filet and roastbeef) into half-inch slices. Your steak will get more tender if you cut against the fibres! The bone makes the porterhouse a real eye-catcher. Just place the slices next to the bone and serve everything on a wooden board. Enjoy!