Porterhouse Steak Recipe by the BBQ Pit Boys

08 Mar

Looking for a real good eating Beef Steak for your next BBQ? Then, check out the infamous Porterhouse Steak. It’s actually two steaks in one -a New York Strip and a Tenderloin, also known as a Fillet Mignon. Similar to the T-Bone Steak but with a difference, as explained by the BBQ Pit Boys.

One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to properly sear it, and then barbecue it over an open flame on the grill!

1″-2″ Thick Porterhouse Steak
Kosher, Sea, or Chef’s Salt
Olive oil

Preheat your grill to high heat or glowing red coals.
Sear both sides of the steak for a minute or two directly over the coals. Remove, and then finish cooking to your desired “doneness” with indirect heat, opposite the fire and with the grill cover closed. Remove, let the Porterhouse rest a few minutes and then serve.


Posted by on March 8, 2011 in Barbecue, BBQ, Beef


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6 responses to “Porterhouse Steak Recipe by the BBQ Pit Boys

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