| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 38 min |
| Cook: | 42 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 2-to-3-pound porterhouse or T-bone steaks (about 1 1/2 inches thick)
- 2 cloves garlic, smashed
- Vegetable oil, for the grill
- Coarse sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 lemon, cut into wedges (optional)
Instructions
- Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat’s surface so it develops a better char.)
- Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.
- Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.
- Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 722 |
| Total Fat | 53 g |
| Saturated Fat | 20 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 57 g |
| Cholesterol | 176 mg |
| Sodium | 934 mg |
Reviews
OMG! cooking a steak for 10 to 20 minutes?? l agree w/wartface….wrong, wrong,wrong unless you’re liking a waaaaay over done piece of meat. C’mon Food Network.
These barbecue cooking instruction are wrong, wrong, wrong…
When cooking a porterhouse you should sear it at the end of the cook, not at the beginning of the cook. Cook it on the indirect side to start. Using a temperature thermometer in the fattest part of the meat cook indirect until the meat gets to 115/120 degrees… Then move it to the direct heat side of the grill to finish it and give it that dark mahogany crust like you get at an expensive steakhouse. It should be 130 degrees when you pull it off the grill. It will continue to cook while you rest it for 5 minutes while you get you side dishes prepare. It will be a perfect medium rare at 135 degrees when you serve it. Backyard cooks that don’t have a temp thermometer in their meat have no chance of getting right every time.
Steaks were overcooked. I followed the recipe to the letter ( especially wasting 4 hours of the steak sitting in the fridge Next time I will cook it half the time.
Just pulled the steak off the grill, after following the recipe times….It was sooo overdone. I would strongly suggest to re-evaluate cooking time…like cut it at least in half, for total cooking time.
Very nice, excellent!