Description
Master this grilled porterhouse, a steakhouse classic, at home. Go above and beyond and finish it with a blue cheese butter sauce.
Ingredients
Scale
- 1 18 oz. porterhouse steak
- 1 stick unsalted butter, softened
- 2 Tbsp crumbled blue cheese
- 4 sprigs thyme, stripped
- Kosher salt
- Pepper
- Granulated garlic
Instructions
- Prepare the grill for direct high-heat cooking at 550-600 degrees.
- Season porterhouse steak liberally on both sides with salt, pepper and granulated garlic. Let steaks rest at room temperature for 30 minutes before cooking.
- Prepare the board sauce by combining butter, thyme and blue cheese in a small bowl.
- Spread butter mixture onto finishing cutting board in an even layer about the size of the steak(s). Set aside.
- Put porterhouse steak on the grill and cook for 90 seconds. Turn 45 degrees and continue cooking for 90 additional seconds.
- Flip and cook on the second side for 3 minutes.
- Temp the steaks to your desired doneness. For medium-rare, the temperature should be 120-125. The steaks will rise 5-10 degrees while resting to finish at 130-135.
- Remove steaks to the buttered cutting board. The carryover heat from the steaks will melt the butter mixture, creating a board sauce.
- Let steaks rest for 3 minutes. Flip and continue resting for 3 more minutes.
- Run your knife along the bone to separate the tenderloin from the New York Strip steak.
- Slice steaks across the grain and toss in the board juices. Serve immediately.
Notes
- For optimal presentation, put the T-bone on a white plate, slice the steaks and return them in the place where they were once attached. Pour the sauce over the steak.
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Category: Beef
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 8 oz
- Calories: 500
Keywords: Porterhouse, Grilled, Steak, Big Green Egg, Steakhouse