Porterhouse Steak with Lemon and Thyme | Chew and Chatter
Porterhouse Steak with Lemon & Thyme on the Grill
Although it is still officially Spring, it is Summer in Texas. Yesterday was the first day that the temperature was over 100 degrees F (about 38 degrees C) and I realized that we need to have a little outdoor barbecue to celebrate. Luckily the kids all came over and my trusted outdoor cook showed up as well. Johan (my husband) does not like to stand in front of the fire, but Clayton loves it, or at least I hope he does.
Naturally this called for a big old Porterhouse Steak on the grill. In South Africa we would have called this a T Bone Steak, a very obvious name if you look at the shape of the bone in the steak.
Buy the thickest, aged steak that you can get your hands on, and in my case also look at what you can afford. There is just no way I am paying $22 per pound to get a two inch steak, so this one had to do. Naturally one is not enough for the whole family, so it adds up quickly.
If you buy a good quality piece of meat you do not need a lot of frills, marinades etc. Keep is simple and let the meat shine on it’s own.
Take note that this recipe allows for about half a pound of meat per person, which is about half a steak per person. After the steak has rested I cut it crosswise against the grain and serve the sliced steak. If you want a full steak per person, make the necessary changes to the recipe below.
Kevin brought over a lovely Layer Cake Shiraz, imported all the way from “Down Under” in South Australia. This wine was the perfect pairing with the steak.
On the side I prepared a Horseradish and Black Pepper Sauce (click on the link for the recipe.)
Try this, and after all the chew and chatter, pull the computer close, and let me know what you think of the recipe.
Enjoy!
| Porterhouse Steak with Lemon & Thyme | Chew and Chatter |
- 2 Porterhouse Steaks (about 1 pound each)
- Salt and Pepper
- 1 tablespoon (15 ml) fresh Thyme
- 2 lemons, halved
- 2 tablespoons (30 ml) canola oil – for indoor preparation
- Remove the steaks from the fridge about an hour before cooking, allow the meat to come to room temperature.
- Sprinkle salt, pepper and thyme on both sides of the meat.
- Outdoor grill: Heat up the grill to about 400 degrees. Place the lemons, cut side down on the grill. Grill for about 5 to 8 minutes.
- Grill the steak for about 3 -4 minutes on the first side. Do not move during this time. Turn the steak and cook for another 3 minutes. For medium rare the internal temperature should be about 135 degrees F.
- Indoor: Heat oven to 500 degrees F. Heat a cast iron skillet over high heat until it begins to smoke. Add 2 tablespoon of oil to the pan. Add the lemon, cut side down and the steak; cook until lightly charred on the once side. About 5 minutes. Remove the lemon, set aside till meat is done.
- Flip steak, and transfer skillet to the oven, cook for about 10 minutes or until an internal meat thermometer reads about 135 degrees F (for medium rare.) Remove from oven and let let it rest 10 minutes before serving.
- Remove from the grill, squeeze half a lemon’s juice over each hot steak. Allow the meat to rest for about 10 minutes before serving.
- Serve with the second half of the grilled lemon as garnish.
- Serve with grilled corn, and salad.
Cooking vs. Fixing
This one is so easy there is no shortcut, unless you go out to eat it in a restaurant, and what’s the fun in that.
TIPS
1 Allowing the meat to come to room temperature before cooking ensures that the meat cooks evenly.
2 If you prefer your meat not to be medium rare, view the following cooking chart to find the optimal internal temperature for the meat (from www.whatscookingamerica.com)
This is now a meal after my heart,with or without side dishes!