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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Saturday, June 11, 2011

Porterhouse Steaks

Despite technically being on vacation when at our vacation home we very much eat the same way we do at home.  Our first stop  before reaching our vacation home is a grocery store where we buy enough food for the first couple of days.  Breakfasts and lunches are home made.  Dinners end up being a come as you go affair.  Unless we have definite plans to eat out, we cook at home as well.

porterhouse steaks
We have not found an actual butcher shop where our vacation home is.  What we did find is the meat counter at Publix that will cut meat to order.  It is the next best thing to a butcher shop.  My husband is extremely picky about the way steaks are cut for the grill.  He wants them about an inch thick and nicely trimmed.

We arrived at our vacation home on May 15.  We were expecting a couple of our kids arriving the following day so one of our purchases at the grocery store was fresh cut porterhouse steaks weighing in at over 2 lb each.  Aren't they gorgeous looking?  Steak is one of the most expensive cuts of meat you can buy in the grocery store but in perspective even if you were to pay $12 for a steak, cooking the steak at home is always less expensive than going out for a steak dinner!

Steak is normally our first dinner at our vacation home.  We bought a lovely propane grill that does a wonderful job of grilling the steaks.  My husband has hash marks down to a perfection.  The hash marks really are for presentation but the method for making them is quite easy.  Steaks should be grilled partially to form well defined grill marks then turned a quarter turn to form the hash mark.  The steak is then turned and the method repeated on the other side.  The trick is to get well defined hash marks while grilling the steak to the correct level of doneness without over cooking or charring.  The key is a hot grill.  Now don't you wish you had smell-o-vision?

3 food lovers commented:

LindaG said...

We have a gas grill, but I am still trying to figure out cooking steaks without overcooking or charring. (Both of which I can do amazingly well even after all these years.)
How hot is hot? Does your grill have a thermometer?
I usually grill at 350-400.
Do you close the lid? I have always done so, perhaps I shouldn't.
We don't worry so much about the hash marks. They're just for looks to me. We're all about the meat, haha.
Do you marinate your steaks?
Thanks for this post, GG. :)

Sharkbytes (TM) said...

Yum- but my favorite steak is a T-bone. Haven't had any steak in several years though.

Debra Turner said...

This looks so good!

Tonight I made beef roast, plus a healthy [no added sugar, 12 cloves of garlic and onion] BBQ sauce from a 28 oz can of tomato puree that could be paired with steak too. Of course, steak is delicious with just salt and pepper.