It’s time to settle the debate
What is the difference between the T-Bone and Porterhouse steak
Drum roll please (brrrrrrrrrrrrmp!)
Size
Yep, that’s it. Both steaks are cut from the short loin area of the beef, both have a filet of beef on one side and what is referred to as the NY Strip Steak on the other
The Porterhouse just tends to be larger
Here I have 4 lovely steaks
The meat speaks for itself so I’m going to go easy on the seasonings
We will need 1/2 cup of extra virgin olive oil, 10 garlic cloves (I know I said easy, but these are big steaks), 4 sprigs of fresh rosemary and a tablespoon each of kosher salt and ground black pepper
Place the oil and garlic into a food processor along with the leaves of the rosemary (discard the stems)
Process until well blended
Rub both sides of the steaks with the garlic oil
Now season both sides of the steaks with kosher salt and ground black pepper
Preheat your grill to around 425 F direct heat (meaning all burners on)
Lay down the steaks and cook about 3 minutes, then turn (not flip), and cook 2 minutes more
Flip the steaks and cook 2 minutes, then turn (not flip) and cook a minute more
A side note
As the steak fat renders you are going to get some flare ups. Here is how to handle them
My wife and I attended a great class at the Culinary Institute and I had to grill quite a bit of lamb
The Chef who was our instructor for the day had a great tip about how to handle flare ups on the grill
He said “Move the lamb around, out of the fire.”
Ha ha ha, might be the best grilling advice I have heard…don’t panic, just take the meat out of the flames!
True story!
Once your steaks register 145-150 F on a meat thermometer for medium it’s time to pull them off
Remove your steaks and let them rest at least 10 minutes before serving
Jump on in!
Enjoy!!!
Simply Sundays! ~ Rosemary and Garlic Porterhouse Steaks
Ingredients
4 porterhouse steaks
1/2 cup of extra virgin olive oil
10 garlic cloves
4 fresh rosemary sprigs
1 tablespoon of kosher salt
1 tablespoon of ground black pepper
Directions
Pour 1/2 cup of extra virgin olive oil and 10 garlic cloves into a food processor along with the leaves from 4 fresh sprigs of rosemary (discard the stems). Process until well blended. Rub both sides of the steaks with the garlic oil
Now season both sides of the steaks with kosher salt and ground black pepper. Preheat your grill to around 425 F direct heat (meaning all burners on). Lay down your steaks and cook about 3 minutes, then turn (not flip), and cook 2 minutes more. Flip your steaks and cook 2 minutes, then turn (not flip) and cook a minute more or until a thermometer registers 150 F for Medium. Remove your steaks and let them rest at least 10 minutes before serving
Tools used to make this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid 3-Speed Hand Blender
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