The Important Porterhouse Grilling Tip That Leaves Both Sides Of The T-Bone Extra Juicy - Tasting Table

A porterhouse steak contains a filet mignon and a New York strip separated by a T-shaped bone. The porterhouse’s tenderloin portion is thicker than the T-bone’s, but it is still smaller than the New York strip, so it cooks faster on the grill. Two-zone heat helps balance cooking by using a super hot searing zone and a lower temperature finishing zone. One side of the grill is kept high while the other side stays low, or coals are piled on one side with the other left empty. The larger New York strip side sears over high heat while the smaller filet side finishes over lower heat. Another approach uses searing for three minutes per side, then standing the steak on the bone on the low-heat side to finish slowly with the lid closed.

"Both offer two incredible cuts of steak in one, a filet mignon and New York strip separated by a dramatic T-shaped bone. However, the porterhouse is cut from the rear short loin giving it a thicker tenderloin, or filet mignon, section than the T-bone. Still, the tenderloin section of the porterhouse is much smaller than the leaner, beefier New York strip side. So when you grill a porterhouse steak, it can be tricky to ensure that both sides are juicy because the smaller side will cook faster."

"It pays to use a two-zone heat method when grilling porterhouse steaks because it allows you to cook either side of a porterhouse steak to perfection without over or under-cooking one side. A two-zone grill consists of a super hot searing zone and a much lower temperature finishing zone. To set up these zones, adjust gas burners on one side of the grill to high while the other side remains low heat. If using coals, pile smoking coals into one side of the grill while leaving the other side empty."

"Place the larger New York strip side on the sear zone over high heat leaving the smaller filet side to cook over lower heat, which will even out the cooking time and maximize the juiciness and flavor of each cut of steak."

"Another two-zone grilling method to try comes from an expert who recommends using the "rule of three." The rule of three involves searing the steak for 3 minutes on each side in the hot zone to create grill marks and some flavorful charred edges. Then, you'll stand the steak up on the bone on the low heat zone side of the grill and close the grill lid to finish slowly cooking the steak. The bone itself helps insulate the meat as it slowly cooks, ensuring a more even cook and m"

Read at Tasting Table