4/19/2023 0 Comments Grill steak well done time![]() ![]() For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat. Always use an instant-read thermometer to check the doneness of a steak.The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. ![]() The interior will be cooked through, this method works best with moderately thin steaks.įor maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.ģ. Scrap the grill clean with a grill brush, and adjust the heat to medium-high.Ģ. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. You should always use and instant-read thermometer to check the doneness.Ī porterhouse steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.ġ. Brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat. Sear the steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish. When cooking with a charcoal grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks. Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. On the high temperature sear the steaks about 2 minutes on each side with the lid down.Ĥ. The key to not overcooking a thick steak is to sear both sides. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.ģ. This method of cooking works best with steaks that are 1 inch or thicker. If using a gas grill, preheat on high for 10-15 minutes with the lid down. Season both sides of the steak with salt and pepper, porterhouse steaks have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub just before cooking, or marinade briefly. About 30-60 minutes before cooking, remove the steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster.Ģ.Trim off any excess fat, but leave at least 1/4" of fat to keep juices from escaping. The porterhouse has well-balanced flavor and texture and is a great grilled steak recipe.Ĭooking Instructions (Grilling) Thick Porterhouse Steakġ. It is cut farther back in the animal than the T-bone steak. Porterhouse really is just a large T-bone steak, if the diameter of the tenderloin is 1 1/2 inches or larger it is called porterhouse, anything less is a t-bone. The larger side contains meat from the strip loin, the smaller side contains the meat from the tenderloin. Porterhouse consist of a T-shaped bone with meats on both sides. ![]()
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