Ahhh....is there a porter in the house?

Yes there is....or was that is. Last night I grilled a great Porterhouse steak that was out of this world. My wife and I usually have steak every couple of weeks or so but we tend to stay with the filet. It's less fatty, usually pretty tender and portion wise, it's just right for the two of us.
I must say though, I have been pretty bored with the flavor of the filet and decided to give a porterhouse a try. I'm going to share with you how two people can have a really nice steak, with very little hassle and a whole lot of flavor. Start off by asking your butcher/meat guy to cut (don't take one from the case, chances are it's not the right thickness) a porterhouse steak 2 inches thick.
"Wahhhh?", you say. Not to worry, 2 inches is the perfect size for this steak. I am going to show you how to cook it so that it's rare/med rare. If you have to cook it any more that that...don't read any further. This is the way this cut of meat was intended to be cooked. Now for the grilling.
Make sure the meat has been left out of the fridge so it has a chance to get to about room temp. This will assure proper cook times. (Cold meat takes longer to cook and you could end up with a steak that is too done on the outside to get the inside right an vice versa.)
Pre-heat gas grill to high, and pre-heat oven to 400 deg. Salt and pepper both sides about ten minutes before grilling. When grill is hot, place on grill and start the clock. Cook for 5 minutes (Grill cover closed please).
Turn steak over and cook another five minutes. Pre-heat a large cast iron or oven safe skillet with a tablespoon of butter in it until it's just about to brown. When steak has finished on grill, place steak in skillet and place skillet in oven to "Finish" for 8-10 minutes. At around the 8 minute mark I take my finger and give each side the "finger" test for doneness. If you don't know how to do this, look at chart above. Basically, if the internal temp should be at least 125-130deg for rare when it's in the oven. Remember, it will cook slightly after you remove it (while it rests) so give it a little bit of a lead time.


Once you remove the meat from the oven, let it rest so the juices will stay intact as much as possible when you cut into it. I usually let it rest for about 10 minutes on the cutting board that I bring to the table. No sense leaving the juices behind! Bring the whole thing to the table and cut into the larger portion of meat on one side of the bone. This will be the chewier of the two sections but the flavor is excellent. The tenderloin or other side of the steak is usually more tender, and I generally save this for last...sort of like desert.