Seared Porterhouse Steak
Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Add more sea salt to the steak if desired. Place steak over fire and let grill for 8-10 minutes per side or until the internal temperature is 120F (medium-rare). Once done, pull steak off grill and let rest for 10 minutes.
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Once the steak hits the pan, there is very little work to do. Step 1- Season the steaks. Pat the steaks dry, then season both sides with salt and pepper. Step 2- Sear. Heat the oil in a cast iron skillet. Once it's hot, add the steaks and sear on both sides. Transfer to a plate and loosely cover them with foil.
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A well-crafted Porterhouse steak marinade works wonders for both thin and thick cuts, as every part of the meat is exposed regardless of thickness. The base of the marinade should possess an acidic or enzymatic nature to allow for penetration. Common acids like lemon juice, wine, and vinegar do the trick.
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Prep the grill (gas or charcoal) and bring to medium-high heat. Wipe away any marinade clinging to the steaks, then rub the steaks with oil and season with Kosher salt and pepper. Grill for about 5-6 minutes on each side for medium-rare (see more cook times below). Allow to rest 5-10 minutes, serve, and enjoy!
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One grilled and tender Certified Angus Beef ® brand porterhouse steak—one meal for the whole family. It's that easy when you follow this simple recipe, featu.
Porterhouse Steak
Mix together mustard, garlic and onion powder. Then mix in remaining ingredients. Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours). Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
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Directions. Gather all ingredients. Place steak onto a plate; coat with olive oil, rub with tenderizer, then gently rub with steak seasoning. Cover with plastic wrap and let stand for 20 minutes. Meanwhile, preheat a grill for high heat. When hot, lightly oil the grate.
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Allow the steak to marinate for at least 4 hours, or ideally overnight. This extended marinating time will give the flavors a chance to fully permeate the meat, resulting in a more flavorful and tender steak. Cooking the Marinated Steak. After the marinating process is complete, it's time to cook your porterhouse steak to perfection.
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Instructions. 1. Mix all of the marinade ingredients together, adding up to 1/3 cup water if needed to fully cover larger steaks. 2. Place the steaks in a bag or bowl with the marinade, ensuring the entire steak is fully submerged. Cover with plastic wrap if using a bowl. 3.
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Place the steak in a plastic bag or a container with a lid, and pour the marinade over the steak. Make sure the entire surface of the steak is covered. 4. Let the steak marinate in the refrigerator for at least 30 minutes or up to 2 hours. The longer the steak marinates, the more flavorful it will be. 5.
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Instructions. Combine the whiskey, olive oil, balsamic vinegar, Worcestershire sauce, Dion mustard, dark brown sugar, shallots, garlic, salt and freshly ground black pepper in a bowl. Whisk the ingredients together until the brown sugar has dissolved. Pour the marinade over the steaks and add the rosemary sprigs.
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Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy. Note: this recipe can easily be doubled or tripled for more steaks.
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Remove the steak from the marinade and place it on the grill for 6-10 minutes each side. Use a temperature probe to make sure your meat doesn't overcook. Medium rare is 130-135 and medium is 135-145 degrees. Remove steak from grill and allow to rest for about ten minutes. Then slice and brush herb butter onto the steak.
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Step 2. Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep.
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Preheat. Preheat your grill to high heat, roughly 450°-550°F (232°-288°C ). Season. Once the grill is hot, put a room temperature 2-pound (907.18 grams) porterhouse steak on a tray or cutting board and season it generously on all sides with 1 tablespoon (4 grams) of steak seasoning. Grill.
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Allow the porterhouse to cook to about 115 degrees F. When it's reached 115F, carefully transfer the steak to the hottest part of the grill using long tongs, directly over the coals. Sear the steak, getting a great crust on both sides. The melted butter and fat will cause flareups, so use long tongs and gloves.
