I shorten the preparation time for this dish by using a deli-roasted chicken from our neighborhood grocery shop. To fit your preferences, you can alter the vegetables. Pair this dish with a glass of wine and a loaf of crusty french bread.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
Ingredients
- 20 ounces porterhouse steak
- 1 teaspoon olive oil
- 1 tablespoon meat tenderizer
- 1 teaspoon steak seasoning
Instructions
- Gather all ingredients.
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- 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.
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- Meanwhile, preheat a grill for high heat. When hot, lightly oil the grate.
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- Cook steak on the preheated grill until hot, slightly pink in the center, and beginning to firm, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
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Reviews
I have found that you have to be careful “OILING” a steak. If the steak is already well-marbled and fatty, you can end up with the grill flaring like a flame thrower from the excess fat and oil. I think for leaner cuts, like a filet mignon, it is a good practice, but on fattier cuts, not so much. I came across “Pappy’s” rub years ago. I pull the steaks out and rub them with this concoction and let them come to room temperature. I use a hot grill to sear them and move them over to a cooler zone to finish to an internal temp of 140-F (60-C) I let them sit on a warm plate to finish for 5-10 minutes. Works well.
I followed the recipe for the most part. I tenderized it with a meat tenderizer. And then added the oil and seasoning. I didn’t have tine to let it sit. We put it on the grill for about 3-5 min each side. And then I put it in the oven for about maybe 35 min at 275 in a deep pan. And it came out so tender and juicy. And I used the drippings to make a gravy.
I made no changes to this recipe, and it was awesome! My husband grilled one large steak for the two of us, and it was just great! (He grilled it longer per side because I don’t like blood in my steak.) Excellent recipe! We will definitely use this one from now on!
I rub in some soy sauce and habenero sauce and skip the seasoning, this adds a little kick from a spicy perspective, but the extra flavor is awesome. If it is a touch spicy, brush a little butter right before serving. Enjoy…
Can’t get a much simpler dinner than slapping a steak on the grill! I normally season our steaks with salt, pepper, onion and garlic powder. This was a nice change. I did use ribeyes, our favorite for the grill.
Great recipe! But over the past 30 years of my career in the restaurant industry if there is one thing that I could say about steak is: DONT USE SALT BEFORE OR DURING GRILLING!!! It’s like this, salt pulls moisture from the steak while cooking cause a grey, steamed steak. Try brushing with olive oil and then rub the steak with fresh garlic and fresh rosemary stems and then salt and pepper at the table. Resting for 10 minutes is key before cutting. I guarantee it will be the juiciest most flavorful steak you’ve EVER eaten!! Stay away from the mixes (Montreal, Canadian) TONS of salt, destroys your beautiful steak that you spent good money on. Salt at the plate, best steak you ate!
This was so easy! I have always marinated our steaks, so this was the first time I have dry-rubbed a steak. It was delicious! I actually used the Montreal steak seasoning recipe from this site. We will definitely be using this recipe again!
This was a nice recipe that still let the natural flavor of the meat shine! I must admit, I was too full to even touch my strip side, so my review is based on the filet side alone (though Mr. LTH enjoyed some of both cuts). I didn’t measure the EVOO, just brushed just enough to over bother sides. THANKS, chefpaularwine!
The steak was pretty good. Don’t think it’s going to be like a flemmings or mortons steak but defnitely a great substitute. I found the longer you keep it marinated the better it tastes. I also saw another user recommend garlic butter right off the grill and mmmmm was that good.
Delicious! I used two porterhouse steaks and half of the tenderzier and Montreal steak seasoning because of all the salt. The steaks were perfect! Grilled them on the Forman and served with rosemary red potatoes and steamed spinach. Great for our “east coast earthquake last meal”. Thanks for this one!
DELICIOUS. I omitted the meat tenderizer and used Emeril’s steak seasoning and it was tender and delicious.
this is what was said to me after the steak was prepared, “This is the best steak I’ve ever tasted!” Wow! Okay, so I tweeked it a little: I rinsed the steak then squeezed lemon juice onto it, poked a few holes in the steak with a knife, and then rinsed it off again. Following step 1, I added 1/4 cup of French’s Worcestershire sauce with extra tenderizer to it and then proceeded with steps 2 and 3 but on a Presto griddle. MAGNIFICENT!!!!
We like steak that takes like steak and don’t use steak seasoning, although we season it ouselves a bit after grilling with a touch of fresh ground pepper and/or garlic. Did like the results of using the olive oil, though. Also, porterhouse steak never needs a meat tenderizer.
A good recipe gone bad because of the tenderizer, which Hubs never uses when he grills steaks. This cut of meat doesn’t/shouldn’t need tenderizer, let alone this much! Steak seasoning is good, as is olive oil, although Hubs says he doesn’t really notice a difference with or without it. Porterhouse works great for us – he enjoys the strip portion and I prefer the tenderloin. Begin with steaks at room temperature. Let rest, covered, for about 5 minutes after cooking to allow juices to redistribute.
so good and tender!!!
Tasted great!! thanks
So simple, yet so full of flavor. Be sure to bring the meat to room temp and there is no need for the meat tenderizer (I have never added it). I also use this method often for other cuts of steak, pork chops and burgers. This works really well indoors using a grill pan or broiling when outside grilling is not an option. Thanks for sharing!
Most Porterhouse cuts are not that tough. Tends to make the meat mush. Save the tenderiser for a nice skirt steak. Course ground pepper along with your favorite steak seasoning is the best.
I’ve been making my steak like this for years – any steak. I sometime use all of the ingredients (OO, tenderizer and steak seasoning) but mostly I just coat my steak with the seasoning (I use McCormicks Montreal Steak seasoning) I often leave out the tenderizer (you really don’t need it) and depending on the cut of steak, I often don’t use the OO – I prefer a nice rib-eye. I use a Forman Grille – preheated – rub the Montreal seasoning into the steak and then cook it for 6 min (EXACTLY) and you will get a fantastic med rare steak – perfect! As one other reviewer mentioned, letting the meat warm up to room temp – or close to room temp helps with the tenderness and I always let the steak sit for about 5 min before cutting it so the juices can soak back into the meat (ever have a steak where the first 2 or 3 bites were great, then it seemed too dry? That’s why!) Thanks for the recipe
I USE GARLIC OIL AND MONTREAL STEAK SEASONING. HEAT YOUR GAS GRILL TO 450 DEG. LOOK AT YOUR GRILL AS IF IT WERE A CLOCK, PLACE YOUR STEAK AT ONE OCLOCK FOR NINETY SECONDS, THEN TURN TO FIVE OCLOCK AND COOK FOR TWO AND ONE HALF MINUTES, THEN TURN OVER AND COOK TWO OR THREE MINUTES FOR MEDIUM RARE. YUM YUM
There’s nothing better than a perfect porterhouse. It’s the best of both world’s – a strip on one side and a filet on the other. I rubbed the whole steak with a little olive oil, lightly scored the strip and rubbed McCormick’s Montreal Steak Seasoning into it and let them rest until they got to room temp, no need for tenderizer. I left the filet side alone. Once these came off the grill I let some garlic butter melt over them.