Summer is here, and you’re ready to make use of that brand new grill that has been patiently waiting for you on the patio. Nothing is better than hearing the sound of a fresh steak searing and grilling to perfection. The scene has been set, and the star of this show is going to be the grand porterhouse.

About the porterhouse…
Perhaps one of the most visually stunning cuts of meat, the porterhouse is big and impressive. Since porterhouses are often very large, restaurants will sometimes sell them as a serving for two or more people. The porterhouse comes from the loin region, and combines two of the very best cuts of meat into one single package – the tenderloin and strip loin. It is a flavorful, tender cut that delivers an amazing eating experience. Now that you’ve selected this incredible cut, it’s time to get everything ready.

At first, we wait…
You may be tempted to take your porterhouse out of the fridge and throw is straight on the grill, but you’d be doing yourself a disservice. A cold steak will cook unevenly. While the outside of it may look perfect, the inside is likely to be cold and undercooked. The key to grilling a perfect porterhouse is to let it rest at room temperature for about 30 minutes. This will make the temperature of the meat even throughout and will enable you to grill it with consistency.

For every season…
Seasoning the porterhouse is obviously important, but let’s not forget to season the grill as well. With long tongs, pick up a ball of paper towels and dip them into a high-heat oil such as canola or peanut oil. Rub the paper towels with oil over the entire surface of the grill, coating the surfaces liberally. This not only prevents the meat from sticking to the grill, but also imparts a rich flavor. Then, fire up that grill! As for the porterhouse, a heavy dose of salt and pepper on each side is all you need, but you can also sprinkle your favorite seasoning or other herbs and spices if you’d like.

It’s lit!
The moment you’ve been waiting for has finally arrived. By now your grill should be flaming hot. Take the porterhouse and lay it flat on a 45-degree angle to get things started. A porterhouse is typically about an inch thick, so that means it should be done in about 15 minutes (for medium rare) to 19 minutes (for medium). You’ll want to turn it over three times to get the diamond-shaped grill marks. For a medium rare steak, each side will need to cook for about 7 ½ minutes. So a little after three minutes, flip it over. After another three or so minutes elapses, rotate the meat 45 degrees in the opposite direction. Finally, after the next three minutes pass, flip it one last time for the final minutes of cooking.

Hurry up and wait…
You can now remove the porterhouse from the grill, but you’ll be faced with a difficult temptation – digging in! But doing so would actually be a mistake. Immediately cutting into the meat allows all of the juices to run out onto the plate. To truly appreciate this fine feast, you should wait about five or six minutes. Your patience will be rewarded when you cut into it and experience the juiciness in the meat itself rather than on the plate. For a truly decadent experience, top your porterhouse right off the grill with butter.

If you follow these simple steps, your porterhouse will be an absolute delight. Don’t ruin a wonderful cut of meat with hasty cooking or poor preparation. A little effort goes a long way, and good things come to those who wait. You deserve it!

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