
Grilled or Broiled Porterhouse

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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.
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
preparation

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