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How Long To Grill 1 Inch Porterhouse Steak
How Long To Grill 1 Inch Porterhouse Steak? The cut of steak you pick has a big impact on how you cook it. Porterhouse steak is usually a good choice since it provides two sizzling steak pleasures in one. The buttery fillet mignon matched the rich strip steak wonderfully.
Grilling porterhouse steak is the finest way to prepare it. However, pan-seared porterhouse steak is equally wonderful, as is broiling porterhouse steak in the oven. No matter the method you use, our cooking instructions and video will ensure that your steak is soft and juicy. If you use a meat thermometer, you can ensure that your steaks are cooked to perfection!
Why Do People Love Steak
In food, beef is one of the most popular options. From burgers to steaks, beef is a staple in many diets. They are delicious, hearty, and versatile. However, some cuts of beef might seem a little confusing. What is a top round steak with names like tenderloin and short loin? A cut from which part of the cow can it come from? And what does it taste like? We have all the answers here! #
The beef comes from cattle that have been raised for meat production on large farms called feedlots. Beef comprises two types of muscle tissue: slow-twitch and fast-twitch muscles. Slow-twitch muscles are used for activities that require endurance, such as long-distance running or marathon training.
Fast-twitch muscles are used for activities that require bursts of energy, such as jumping or sprinting a short distance. Top round steaks come from the posterior leg muscles- often called “round” the juiciness of the meat is one of the major reasons people love top round steak. To know more about the prep process, stay with us.
How To Cook Porterhouse Steak On The Grill
- Make certain that your steak has thoroughly thawed.
- Allow the meat to come to room temperature. 30-40 minutes before cooking, remove your steak from the refrigerator.
- Season steaks to taste with Kansas City Steak Original Steak Seasoning.
- To cook steaks on a charcoal grill, set them over the hottest portion of the grill and sear them on both sides for 1-2 minutes. Then, switch to medium, ash-covered coals and cook for the periods indicated in the chart below. 1 minute before the halfway mark, turn right.
- Preheat a gas grill to high heat before cooking. Sear both sides for 1-2 minutes, then lower to medium heat and grill for the periods indicated in the chart below. 1 minute before the halfway mark, turn right.
- Grill for 10-13 minutes for a 1 1/2-inch steak and 14-17 minutes for a 12-inch steak, flipping about 1 minute before the halfway mark. The temperature of the meat should be 130°F on a meat thermometer.
- Rest your steaks for 5 minutes before serving, loosely covered with foil. During this period, the temperature of the meat will continue to rise by roughly 5°F (this is called “carryover cooking”). The ultimate temperature will be 135 degrees Fahrenheit.
- Resting steak is particularly vital because the heat of cooking draws the liquids in the meat to the surface; if you slice into it right away, those tasty juices will end up on your plate rather than in your steak.
Add your steak back into the pot with the braising fluid and cover with a tight, weighty top before setting it on a 325-degree stove. Cook 2-3 pounds of throw steak for around 1.5 hours, until delicate to the fork. Take a look at the inside temperature with a thermometer to guarantee it’s reach something like 135 degrees before eliminating and serving.
Doing the same action but in a different order is an alternative to the pre-sear approach. You should use this approach instead of the previous one because it gives you a little more control. You can be more specific about how well done the steak is when you start it in the oven and finish it in the pan.
Start by preheating your oven to 200°F for the reverse sear procedure. Place your steak on a sheet pan on a rack in the oven and bake it. Depending on the size, cook for 20 to 35 minutes. You should strive for a temperature of at least 120°F if you want a rare steak.
Remove your steak from the oven when the timer goes off and brush it with oil. Sear the piece of steak for one to two minutes on both sides in a heated pan. This brings the temperature of your steak up to around 135°F. Allow 10 minutes for the steak to rest under foil before serving.
Grill (Gas) For 1 Inch Porterhouse Steak
- Remove the steak from the refrigerator 30-60 minutes before cooking to bring it to room temperature. This will help the steak to cook more evenly and quickly.
- Trim away any extra fat, but leave at least 1/4″ of fat on the sides to prevent fluids from escaping. Porterhouse steaks have a terrific flavor on their own, but if you want to add extra flavor, season steaks with a dry rub immediately before cooking, or marinate briefly.
Preheat a gas grill on high for 10-15 minutes with the lid down.
This procedure works well with steaks that are 1 inch thick or thicker. Clean the grill with a grill brush, then set one side too high and the other to medium heat.
- Sear both sides of a thick steak to avoid overcooking. Sear the steaks for roughly 2 minutes on each side with the lid down at high heat.
- Once the steaks have been browned on all sides, move them to the cooler section of the grill and continue cooking with the lid down until done to your liking. Cook the steaks to medium-rare (135°F) or medium (145°F) for optimal taste and tenderness; anything higher will cause the steaks to dry out.
Grilled On Charcoal To Grill 1 Inch Porterhouse Steak
When using a charcoal grill, create a two-level fire by placing the majority of the coals on one side and the remaining coals in a single layer on the other side of the grill. This operates similarly to a gas grill, searing the steaks for 2 minutes on each side over high heat before sliding them to a lower heat to finish.
In my view, the ideal way to serve a Porterhouse Steak is with a slice or two of my own compound butter for steak. It enriches the steak with roasted garlic, Worcestershire sauce, and the creamy flavor of butter as it melts. This is fantastic.
Fortunately, achieving excellent outcomes is fairly straightforward. Begin with a good steak, season lightly, and cook over high heat. What could be more classic than a T-bone or porterhouse steak? Let’s get started.