GrillAmerican
Porterhouse, two-zone
Strip and tenderloin on one bone. The filet finishes first — protect it.
Made it?
40 min · 20 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- porterhouse, 1½–2 inches1 1/2 lb
- kosher salt1½ tsp
- black pepper1 tsp
- oil1 tbsp
Method
- 1
Salt 45 minutes ahead. Two-zone fire, screaming hot on one side.
- 2
Start filet toward the cool zone. Sear 2 minutes, flip, 2 minutes.
- 3
Finish indirect until the strip is 128°F. The filet will sit closer to 125.
- 4
Rest 8 minutes. Slice both muscles off the bone, then across.
If you don’t have it
- porterhouse → t-bone. Keep the same pull. Leaner cooks faster and dries sooner.
- porterhouse, 1½–2 inches → What you actually have, if it is the same muscle family. A T-bone is the same idea with a smaller filet. Same fire.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making wedge salad.
Next to a ribeye, strip, or porterhouse. Quarter the head. Dressing thick. Bacon crisp. Tomato on top.
20 min
- With this dish, try making tomato-onion salad.
When the steak rests. Only when the tomatoes are actually ripe. Slice, salt, onion, oil, a little vinegar. Do not refrigerate a good tomato.
15 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr