Published May 1, 1996.
Since a porterhouse is so large, we had our butcher cut it thick (1 1/2 inches) so it could serve two people. In our grilled porterhouse steak recipe, we called for slicing, which made a more elegant meal. To add flavor to our porterhouse steak recipe, we sprinkled on one of our spice rubs to cover the steak, and gently patted it to adhere before grilling.
Like many professional cooks, we prefer the robust taste and tooth of other steaks to filet mignon, cut from the tenderloin. On a porterhouse steak, however, the buttery, delicate tenderloin suddenly makes sense. How can you argue with a steak that gives you two different tastes and textures in one cut, plus the bone? Since a porterhouse is so large, it’s best to have the butcher cut it thick (one and one-half inches) and have it serve two people. Sliced, as in the recipe below, it makes a more elegant meal than a single strip steak, until four people start to fight over the two bones. For more flavor, sprinkle on enough of one of the the associated rubs to cover the steak, and gently pat it to adhere before grilling.
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