YIELD: 3 Porterhouse Steaks
Note: a Porterhouse steak has 2 cuts of meat: the tenderloin and the strip. A t-bone is similar, but has less of the tenderloin. You must let the meat come to room temperature before grilling for absolute even cooking.
ingredients
Steaks
Steak Spice
directions
Combine all ingredients for the steak spice in a bowl.
Pat the steaks dry with a paper towel and sprinkle with
seasoning.
Allow the steaks to come to room temperature.
Preheat barbeque to high heat 450°F-475°F (220°C) on one side
and medium heat on the other side 350°F (180°C). Oil grill to
prevent sticking.
Drizzle steaks with olive oil.
Place the porterhouse directly over high heat side of the grill.
Cook for 4 minutes and give the steak a quarter turn. Continue
to cook for 2 minutes.
If you get flare up, move the steak over to the lower heat side
until the flames die down.
Continue to cook the other side watching for flare ups.
Remove from grill and rest under foil for 10 minutes. Carve
into nice slices. A Porterhouse should be served medium rare.