Porterhouse Steak Recipe

This cut of steak is similar to the T-Bone except that it contains a larger portion of the beef tenderloin. In fact, you get two steaks in one in the Porterhouse, -the New York Strip and the Tenderloin, also known as the Filet Mignon. Check out our "tips and tricks" for grilling this classic beef steak! -BBQ Pit Boys

Recipe:
1"-2" Thick Porterhouse Steak
Kosher, Sea, or Chef's Salt
Olive oil

Preheat your grill to high heat or glowing red coals.
Sear both sides of the steak for a minute or two directly over the hot coals. Remove, and then finish cooking to your desired "doneness" with indirect heat (opposite the fire and with the grill cover closed). Remove it, and then let the Porterhouse rest a few minutes before serving.

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