How to Prepare Grilled Porterhouse, like Executive Chef Rochelle Daniel
Be patient. That is just one tidbit of sage grilling advice from our talented Executive Chef Rochelle Daniel. Don’t be afraid of being heavy on the salt or pepper either are some of her wise words, too. Here at Fat Ox, nearly 80 percent of our dishes hit the grill. Here’s how you can cook like our Executive Chef, at home.
- 25-ounce porterhouse steak
2 teaspoons olive oil
Salt and black pepper
These ingredients will yield two servings. Cooking for a crowd? Double up the recipe, or adjust as you see needed.
Remember, always let your meat come to room temperature. Before you get grilling, remove your porterhouse from the refrigerator, and give it about 30-minutes before placing it on the grill. Once its arrived at room temperature, add your salt and pepper to the cut of meat, on both sides.
Next, light up your charcoal grill or preheat your gas grill for around 20 minutes. When cooking with charcoal, make sure that all of the charcoal is off to one side before adding your porterhouse to the grill. Rub your oil on the porterhouse and place it on the grill to sear.
Here is where Chef’s advice about patience applies. Leave your porterhouse on the grill, no touching, for around 6-minutes, or until it browns. Flip it and do the same. Once both sides are browned, place the porterhouse over indirect heat, allowing it to cook for about 8-minutes, or, 125-degrees for a medium rare, all while keeping in mind that a steak’s temperature can rise 10-degrees after cooking.
For a finishing touch, add a flavored butter to your porterhouse. You can do this simply by adding parmesan or herbs to whipped butter with a brush.
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