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Grilling: Porterhouse Steak with Blue Cheese Butter

Going through the list of All-American grilling items for Fourth of July, I was coming up short with ground not already covered. Ribs, chicken, sausage, and, to a lesser extent, hamburgers have all had their day in the sun. So if it wasn't going to be something different, it was going to be something bigger, because that's the American way. I went to the butcher and let the patriot in me pick out the largest slab of beef, a 1 1/2" thick porterhouse, brought it home and grilled it up, then topped it off with a blue cheese butter (that's a red, white, and blue steak for those of you keeping track).

The thick porterhouse presented a grilling challenge to get it perfectly medium rare without charring the outside. To get this cut right I had to build a two zone fire, with a all the coals stacked up on one side of the charcoal grate, keeping the other side empty. This allowed me to sear the steak to perfection on each side, then move it over to cooler area of the grill to finish up without the worry of burning. A steak this beautiful did not need anything to make it better, but the blue cheese butter added a tang that complemented the beef without overpowering it, creating a pleasing layer of depth to the meal. At the end of this gluttonous feast I felt like a perfectly grilled, over sized piece beef is something we can all stand behind, making us proud to be and American, or at the very least, an extremely full American.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

Porterhouse Steak with Blue Cheese Butter

Adapted from Cooks Illustrated

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