For most beef lovers, there is nothing more tasty than a thick juicy porterhouse steak grilled to perfection.
For those who are unaware there are 4 Grades of beef available for personal consumption that one can buy either at a grocery store or through your local butcher.
Grade “A”, Grade “AA”, Grade “AAA” and, “Prime”
Grades “A” and “AA” are usually a cheaper and poorer quality of beef, which has been hung to age for less than 15 days and is not very tender and has little to no marbling.
Marbling is very important especially with beef because marbling is the fat running through the meat that when cooked gives tenderness and taste. Your local Asian grocery store or your Halal meat vendor will sell this low quality beef.
Grade “AAA” is usually what your local grocery store is selling. It has been hung to age for at least 18 to 21 days and has sufficient marbling to offer a not to bad tenderness and taste.
“Prime?” beef is the beef that your high end steak restaurants and hotels buy and use. It has been aged at least 24-28 days, has beautiful marbling and provides the most juciest tenderest of beef roasts and steaks.
If one is a true beef lover, one must go to ones local butcher shop to purchase such luxurious beef, and of course one will pay a higher price for such quality, but, it is well worth it for the dining pleasure.
Let’s get started grilling:
Fire up your gas grill to “High” heat temperature about 500 degrees F. Rub the grilling surface with a little Canola Oil.
This will ensure that you get a perfect sear when your steak hits the grill.
Make certain that you also fire up your side burner because you’re going to cook the whole dinner on your grill tonight.
On the side burner pre-heat a saute skillet getting it ready for your mushroom caps.
You’ll require a Porterhouse steak that is prime beef with lots of marbling running through it, between 1 and a 1/2 to 2 pounds in weight and about 2 inches in thickness.
The great thing about the Porterhouse Steak is that you not only get a delicious T-Bone steak, But, a good portion of that steak has a portioning from the “Tenderloin” the most desired and precious cut of beef there is. Knowing this makes it well worth the price for the steak as the Tenderloin is thee most expensive cut of beef there is with the best texture and flavor.
Count on one steak per person.
If you are just cooking for yourself, you’ll require about 12 medium to large Mushroom caps either White Button or Cremini Mushrooms, and 1 or 2 ears of fresh Corn in season.
Here is a neat little trick to use which not only helps to really sear in the juices, but also adds to the taste and texture of your meat.
About 1 hour before you are ready to grill, bring out your steak and permit it to relax in room temperature and while it is relaxing douce both sides with an ample sprinkling of both dried garlic powder and dried onion powder, and some cracked black pepper, in a bath of either some good brandy, or some good whisky, “scotch” preferred.
The alcohol opens up the pores of the meat and allows the seasoning to permeate the meat. The alcohol also causes the meat to sear more rapidly to lock in the flavorful juices of the meat itself
While your grill is heating up “Foil Wrap” a large baking potato (one per person) and place it at the very back of your grill to bake it as you get ready for your other side dishes. The Potato will require a good 30-35 minutes to become tender for eating.
Husk and clean your ears of Corn-on-the-cob, and rinse off your Mushroom caps.
Place your Corn on your grill next to or near your Potato. Your corn will require no more than 20 minutes to tender up and sweeten as it chars a little.
Bring out your steak and your mushrooms.
Once you are certain that your grill is really hot, season your steak to taste with some coarse salt and some fresh ground, cracked black pepper, and a squeeze of fresh lemon, and, lay your steak down on the grill. It must grill at least 5 minutes on the first side please refrain from turning it or flipping it for that 5 minutes. You must resist the temptation.
Meanwhile melt down a pad of butter in your hot skillet and add in your Mushroom Caps. For some added flavor you can pour off some of the brandy or whisky you used to marinade the steak, adding it into the pan, and you can also add a squeeze of lemon or lime with some salt and pepper for seasoning.
It’s now time to check your Potato and corn for tenderness and some light grill markings, before flipping your steak over.
Place your Cherry Tomatoes on your grill for the last 2 minutes or so, while your steak cooks on the second side. This will heat them up loosening up their juices and flavor.
After 5 minutes on the first side it is okay to flip your steak and at the same time you might want to insert your meat thermometer to keep an eye on your steak for doneness.
Most people who desire a great taste experience want their steak between “Rare” to “Medium-rare” so you want to see an inside temperature of 120 degrees F. If you prefer Medium Rare you want an inside temperature of no more than 130 degrees F. It is not recommended cooking a steak like this past the medium rare temperature, because then your steak begins to dry out and lose its texture and flavor.
By the time your steak has reached your desired inside temperature between 120 and 130 degrees, your potato, corn, and cherry tomatoes should be ready to pull off the grill and your mushrooms should be cooked to perfection.
Get your plate and serve it up. You’re ready to dig into one of the tastiest dinners off your grill.
To your Potato you can add either a little butter, or my favorite, sour cream and chives, and of course your corn should be dripping of butter.
To top of the dinner, might I suggest a healthy slice of Triple Chocolate Devil’s food cake with a few fresh raspberries or black berries.