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Grilling the Perfect Porterhouse Steak on the Arteflame Grill

Perfectly Grilled Porterhouse Steak with Even Searing on the Arteflame Grill

Grilling the Perfect Porterhouse Steak on the Arteflame Grill

Introduction:

Grilling a porterhouse steak on the Arteflame Grill is an unforgettable culinary adventure. This impressive cut of meat, with its rich flavor and eye-catching presentation, deserves the best grilling technique. Using the reverse searing method, you’ll lock in the juices with a perfect sear and finish the steak to your desired doneness on the flat cooktop griddle. Follow this step-by-step guide to create a masterpiece that will be the centerpiece of your next barbecue.

Instructions:

  1. Prepare the Porterhouse Steak:

    • Remove the steak from the refrigerator at least an hour before grilling to reach room temperature for even cooking.
    • Pat the steak dry with paper towels to remove excess moisture.
    • Season generously with coarse sea salt and freshly ground black pepper. Optionally, lightly coat with butter to enhance the flavor.
  2. Fire Up the Arteflame Grill:

    • Clean your Arteflame Grill to ensure a pure grilling flavor.
    • Start the fire early to get it ready for grilling, allowing it to burn down to a bed of hot coals, suitable for both searing and indirect cooking.
  3. Grill the Porterhouse Steak:

    • Sear the steak over the center grill grate at over 1,000F for about 2-3 minutes on each side to create a rich, caramelized crust.
    • Move the steak to a cooler zone of the flat cooktop and continue cooking using indirect heat to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.
  4. Rest the Steak:

    • Transfer the grilled porterhouse steak to a cutting board and loosely tent with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute throughout the steak.
  5. Serve:

    • Carve the steak against the grain and serve with your favorite sides. Garnish with fresh rosemary and thyme for an added aromatic touch.

Tips for Grilling a Porterhouse Steak:

  • Season Generously: The thick cut of a porterhouse steak calls for ample seasoning to ensure flavor in every bite.
  • Monitor the Temperature: Using a meat thermometer is crucial for achieving the perfect doneness without overcooking.
  • Let it Rest: Giving your steak ample time to rest is essential for a juicy outcome.
  • High Heat for Searing: Achieve a perfect sear by utilizing the high heat of the Arteflame Grill.
  • Butter vs. Olive Oil: Butter adds a rich flavor that complements the steak beautifully.

Ingredients:

  • 1 Porterhouse Steak (approximately 2-3 inches thick)
  • Coarse Sea Salt
  • Freshly Ground Black Pepper
  • Butter (optional, for coating)
  • Fresh Rosemary and Thyme (for garnish)

Variations:

  1. Herb-Crusted Porterhouse Steak:

    • Add a mixture of finely chopped rosemary, thyme, and garlic to the seasoning for an herbaceous crust.
  2. Garlic Butter Porterhouse Steak:

    • Baste the steak with garlic-infused butter during the final stages of grilling for a rich, savory flavor.
  3. Spicy Porterhouse Steak:

    • Incorporate crushed red pepper flakes and smoked paprika into the seasoning for a spicy kick.
  4. Citrus-Marinated Porterhouse Steak:

    • Marinate the steak in a blend of lemon juice, orange zest, and olive oil for a citrusy, tangy twist.
  5. Balsamic Glazed Porterhouse Steak:

    • Brush the steak with a balsamic glaze during the last few minutes of grilling for a sweet and tangy finish.

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