Grilled Porterhouse or T-Bone Steak
NOTE: Both the
porterhouse and T-bone combine pieces of the strip and tenderloin.
These steaks are so large it's best to have the butcher cut them
thick (about 11/2 inches) and let each steak serve two people.
Serve as is or top with a dollop of compound butter (see recipes) as soon as the steaks come off the
grill.
2 porterhouse or T-bone steaks, each 11/2 inches thick (about 31/2 pounds total) Salt and ground black pepper
INSTRUCTIONS:
1. Build a two-level fire (see figure 4). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
2. Meanwhile, sprinkle both sides of each steak with salt and pepper to taste. Position steaks so that strip pieces are over hottest part of fire and tenderloin pieces are over cooler part of fire (see figure 17). Grill, uncovered, until well browned on one side, 2 to 3 minutes. Turn each steak; grill until well browned on second side, 2 to 3 minutes. (If steaks start to flame, pull them to cooler part of grill or extinguish flames.)
3. Once steaks are well browned on both sides, slide each one to cooler part of grill. Continue grilling over medium fire to desired doneness, 5 to 6 minutes more for rare (120 degrees on instant-read thermometer), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 minutes for medium-rare on the medium side (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees). Let steaks rest 5 minutes, cut off strip and tenderloin pieces and slice them each crosswise about 1/3 inch thick (see figures 18, 19, 20). Serve immediately.
VARIATION:
Tuscan Steak with Lemon and Olive Oil
Called bistecca Fiorentina, this dish is traditionally made with T-bone steak.
Rub each steak with 2 tablespoons extra-virgin olive oil and sprinkle with salt and pepper to taste. Grill as directed. Serve steaks with 2 lemons cut into wedges.