How Do You Cook a Thick Porterhouse?
I tend to buy thick Porterhouse steaks (1.5 pounds).
Inevitably when I cook these steaks, the filet gets more done than the strip part. How do I fix this? Do I cut the filet off when it reaches medium rare and then leave the strip/bone on the grill to finish up?
Many thanks for helping me savor such a great steak!
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1 Comment:
If you have access to the grill, here is a seemingly odd solotion. You want to let the whole grill heat with the lid closed so that you've got a nice start on being oven like. Then when you place down the steak, make sure you have a 'high' side and 'medium' side. Place the steak so the strip end is in the higher zone compared to the fillet. It's not perfection like actually having two zones, but it works. It also may require you to have the side with the fillet on low. Just don't know how your grill works. Off the top my head it could take as long as 10 min per side, but really you should check with a thermometer stuck in the side. I hope that helps.
Husband at 12:17PM on 03/03/07