Achieving the Perfect Grill Marks on a Porterhouse
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“Perfect grill marks” – these three words instantly conjure up images of a searing hot grill, flames licking the sides of a robust, beautifully marbled porterhouse steak. Those visually stunning grill marks aren’t just for the ‘Gram.’ They offer a rich, slightly charred flavor that combines superbly with the tender, pink center of the steak.

What You’ll Need

  • 1 Porterhouse steak, approximately 1.5 inches thick
  • Kosher or sea salt
  • Freshly ground black pepper
  • High smoke point oil like canola or grape-seed oil
  • Instant-read thermometer
  • Grill tongs
  • Grill (charcoal preferred)

Steps to Achieve Perfect Grill Marks on Porterhouse

Achieving the perfect grill marks on a Porterhouse steak can elevate your grilling game and impress your family and friends. Not only do they look good, but those caramelized lines of heat also add a distinct, savory flavor to your steak. Follow these steps to get those restaurant-worthy grill marks:

Step 1: Preparing the Steak

To prepare the steak for grilling, it should be at room temperature before it hits the grill. Let it sit out for about 30-45 minutes before you plan to start grilling. This allows for more even cooking, ensuring that the inside cooks at the same rate as the outside.

Step 2: Preheat the Grill

While your steak is coming to room temperature, preheat your grill to high heat. For perfect grill marks, the grill needs to be hot. If you’re using a gas grill, set the burners to high. For a charcoal grill, just make sure your coals are burning bright.

Step 3: Season the Steak

Once your steak is at room temperature, season it generously with your choice of spices or simply with kosher salt and freshly ground black pepper. The key is to season it right before it hits the grill to prevent the salt from drawing out the juices.

Step 4: Grill the Steak

Place your porterhouse on the grill at a 45-degree angle to the grates of the grill for the best grill marks. After about 2-3 minutes, give your steak a quarter turn clockwise. Don’t flip it yet. This will give you a nice diamond crosshatch pattern.

Step 5: Flip and Repeat

After another 2-3 minutes, flip your steak and repeat the process on the other side. Remember to place the steak diagonally and then make a quarter turn after 2-3 minutes.

Step 6: Check the Temperature

Your porterhouse is done when it’s slightly firm to the touch for medium-rare, or more firm for well-done. The best way to check this is by using an instant-read thermometer. For a medium-rare porterhouse, aim for an internal temperature of about 130-135°F.

Step 7: Rest the Steak

Remove your steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the steak, keeping it moist and flavorful.

Step 8: Slice and Serve

Slice your perfectly grilled, perfectly marked porterhouse as desired and serve.

Wrap Up

Perfectly crafted grill marks on a porterhouse aren’t only delightful to look at; they take your steak-grilling game to the next level! Following this guide will surely impress your barbeque guests with your expert grill marks on every porterhouse. Now, it’s time to fire up that grill and savor the succulent results!

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