Grilled or Broiled Porterhouse

by: Lizabeth

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The porterhouse, equivalent to a loin chop, is sliced across the whole bone-in loin from the leg end. It includes both the large loin muscle (the sirloin strip) and the tenderloin (the fillet), separated by the bones that surround the spine. High-end supermarkets often sell a porterhouse cut into single steaks. But they are so thin that they are hard to brown without overcooking. Ask your butcher to cut a porterhouse that allows for about 1/2 inch per person, or 4 inches thick for eight people. Don't tell the butcher you are grilling or sautéing the meat - say it is a roast - or he will think you are crazy. When grilling, broiling, or sautéing an especially thick steak, you need to cook it in two stages: hotfor browning at the beginning, and then moderately so the heat penetrates the meat. A covered grill or an oven handles the second stage nicely. Makes 6 main-course servings.