How to Marinade a Porterhouse Steak for Grilling Our Everyday Life

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1⁄2 cup onion, chopped. 1 tablespoon Worcestershire sauce. 1 teaspoon salt. 1 garlic clove, chopped or crushed. Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.

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Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3) Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes. Serve!

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Step 2. Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep.

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Place the meat on a plate and cover with plastic wrap. Refrigerate at least for 2 hours, preferable more. **Meanwhile, make the herb oil. In a small bowl, mix together the olive oil, lemon juice plus the zest, thyme, oregano, salt, and pepper. Remove the steak from the refrigerator 30 minutes prior to grilling.

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Instructions. Combine the whiskey, olive oil, balsamic vinegar, Worcestershire sauce, Dion mustard, dark brown sugar, shallots, garlic, salt and freshly ground black pepper in a bowl. Whisk the ingredients together until the brown sugar has dissolved. Pour the marinade over the steaks and add the rosemary sprigs.

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1. About 30-60 minutes before cooking, remove the steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. 2.Trim off any excess fat, but leave at least 1/4" of fat to keep juices from escaping. Season both sides of the steak with salt and pepper, porterhouse steaks have great flavor all on.

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Sear the Steak in the Skillet Place steak in skillet and press for maximum contact. Flip every 1-2 minutes until the internal temperature is approximately 100°F. Then reduce heat to low, add garlic, rosemary/thyme, and butter. Melt butter and, in the meantime, sear the steak's sides. Note: Cooking time can vary.

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Porterhouse Steak - A 2-pound porterhouse steak that is about 2 inches thick.*Set your steak out 1 hour before cooking to come to room temperature. Steak Seasoning - 1 tablespoon of steak seasoning (try my recipe or use your own). Butter (optional) -1 tablespoon of butter, a butter substitute, or a garlic herb compound. *Be sure to see the free printable recipe card below for ingredients.

How to Marinade a Porterhouse Steak for Grilling Our Everyday Life

Remove the steak from the marinade and place it on the grill for 6-10 minutes each side. Use a temperature probe to make sure your meat doesn't overcook. Medium rare is 130-135 and medium is 135-145 degrees. Remove steak from grill and allow to rest for about ten minutes. Then slice and brush herb butter onto the steak.

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Directions. Gather all ingredients. Place steak onto a plate; coat with olive oil, rub with tenderizer, then gently rub with steak seasoning. Cover with plastic wrap and let stand for 20 minutes. Meanwhile, preheat a grill for high heat. When hot, lightly oil the grate.

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Allow the porterhouse to cook to about 115 degrees F. When it's reached 115F, carefully transfer the steak to the hottest part of the grill using long tongs, directly over the coals. Sear the steak, getting a great crust on both sides. The melted butter and fat will cause flareups, so use long tongs and gloves.

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Once the steak hits the pan, there is very little work to do. Step 1- Season the steaks. Pat the steaks dry, then season both sides with salt and pepper. Step 2- Sear. Heat the oil in a cast iron skillet. Once it's hot, add the steaks and sear on both sides. Transfer to a plate and loosely cover them with foil.

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Prep the grill (gas or charcoal) and bring to medium-high heat. Wipe away any marinade clinging to the steaks, then rub the steaks with oil and season with Kosher salt and pepper. Grill for about 5-6 minutes on each side for medium-rare (see more cook times below). Allow to rest 5-10 minutes, serve, and enjoy!

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Place the steak in a plastic bag or a container with a lid, and pour the marinade over the steak. Make sure the entire surface of the steak is covered. 4. Let the steak marinate in the refrigerator for at least 30 minutes or up to 2 hours. The longer the steak marinates, the more flavorful it will be. 5.

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Preheat oven to 250 degrees. Brush porterhouse steaks with olive oil, and sprinkle with a little salt and pepper on both sides. Transfer to a cast-iron skillet with a drizzle of olive oil. Cook for about 20-30 minutes, or until the internal temperature reads 120 degrees. Turn stove burner to medium-high.

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Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Add more sea salt to the steak if desired. Place steak over fire and let grill for 8-10 minutes per side or until the internal temperature is 120F (medium-rare). Once done, pull steak off grill and let rest for 10 minutes.