Grilled or Broiled Porterhouse

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by: Lizabeth






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.




ingredients

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serves: 6

1 (3 inch thick) porterhouse steak

Salt

Pepper

2 tablespoons olive oil

Nutrition Facts
Grilled or Broiled Porterhouse

Servings Per Recipe: 6

Amount per Serving

Calories: 248

  • Total Fat: 19 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 50.6 mg
  • Sodium: 49.2 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 18.1 g
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preparation

1.  DEGREES OF DONENESS

2.  Blue (90°F).

3.  Very Rare (110°F).

4.  Rare (120°F).

5.  Medium-rare (125°F).

6.  Medium-rare to medium (130°F).

7.  Medium (135°F).

8.  Medium to medium-vveIl (140°F).

9.  Medium-well (145°F).

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