How to Make Perfectly Grilled Porterhouse Steaks
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- Опубліковано 7 гру 2019
- Test cook Christie Morrison makes host Bridget Lancaster the ultimate Grilled Thick-Cut Porterhouse Steaks.
Get the recipe for Porterhouse Steaks: cooks.io/36KWYaz
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Love these chefs, you inspire me
Wonderfully done!
Very nice recipe/steaks. Folks there is a difference in t- bone vs porterhouse, as porterhouse have more filet. The tenderloin is tapered from back to front of the cow, USDA specs say a t- bone has to be 1/2 inch from the stem of the steak to the widest outer part of the filet as the porterhouse has to be 1 1/2 inch from same measurement perameters so although you get more filet on a porterhouse, they do cost more per pound. The steaks are cut from the short loin, porterhouse near the rear, t- bone toward the front, do not get cheated at the grocer/butcher, i've seen it.
Listen to Steve. This is the real deal.
People can see what they're paying for. If they want more loin; they choose one with more loin. Personally screw the porterhouse and t-bone; get a strip or tenderloin instead. -If you prefer those crappy cuts over hangar, picanha, flank, etc.
@@@borderlineiq ty friend, i speak the truth
@@@madthumbs1564 actually i agree friend & my fave cut is the ribeye cooked mediun rare. I think it is tender & has just the right amount of marbling & fat.
Beautiful! Just beautiful!
Credible chefs really know what they’re doing.
It looks Delicious yummy yum
My God my mouth watered when the melted butter was added. ❤️
You shouldn't need to add butter if you cooked them right.
Only thing I'd do differently is add a little crushed or grated garlic to the butter when I was melting it... I like a little garlic flavor on my steak. But those are perfect.
I'd love to see how this works and what you change if cooking in cast iron.
Cooking steak on cast iron is just stupid. It falls in with other bad advice like brining your turkey (when everyone but Michelin star chefs are cooking pre-brined turkey), or making a vortex to poach an egg. -Too many people fall for this nonsense.
@Angel Bulldog It would work against the zone cooking. By definition, cast iron is an even conductor. That means it would be very difficult to keep the NY strip side hotter than the tenderloin side. The result is that you would have to overcook the tenderloin to get the strip side done. I was served a beautiful ribeye two months ago, but the morons in the restaurant served it on a sizzling griddle at the table, like fajitas. That meant the steak kept on cooking until it reached well done. It was idiotic.
@@borderlineiq 'even conductor' -nonsense! Iron is horrible at conduction. Copper is far superior; aluminum is close to copper but far cheaper. Do some actual research and leave the idiotic cast iron cult.
@@madthumbs1564 ATK uses cast iron.
@@borderlineiq They do a lot of stupid things. -Have you not noticed the affiliate links to products we would otherwise have no use for? Have they compared steak cooked in All-Clad vs Iron? Aluminum (in clad) not only spreads heat so much better; it holds more heat per mass (almost double). Serious Eats and ATK both play up 'science', then go ignorant romanticism on cast iron.
Just finished watching this episode. My mouth was watering.... Took me back to my Grandpa's cookout, and his absolutely cooked to Perfection Porterhouse!
Best Steak I've Ever Had, Hands Down. Have not had a steak that good since.🥩😋
looks delicious
Terrific, as usual!!!
Thanks love these recipes and this porterhouse is my favorite
Thank you. I see a dip in my bank account coming soon.
My mouth has never watered that much by watching a video
She is wonderful 🥰 my favorite show
Fantastic
No doubt best cooking show for a long time. Super informative good hosts no fluff. Plus the amount of testing is insane. Yes $50 a steak that can feed four. You guys didn't talk about meat grade was it Prime or Choice was it dry or wet aged ?. Also you didn't say these are first or second cut Porterhouse you really want that 1st cut.as you go down becomes a T-Bone. Great cooking method you got good crust perfectly one color thruout. I feel u really need that 1600° salamander like the great steakhouses use. Plus with dry aged they cut put back with butter aka Peter Lugers. Alas you guys do it like home cooks which makes your show better... Please one day do like a virtual tour of your property and kitchen and upstairs. Great property Great show thanks you guys rock
I would think this was prime cut. Look at the quality of the fat, grain of the meat, etc. 👌
You can tell the difference between a porterhouse and t-bone by the size of the filet. These were good sized porterhouses.
Although, 50 dollars a steak is a lot, I pay usually about 12 bucks a pound from my butcher for angus prime porterhouse but I guess that's a regional thing. I think one steak is usually less than 20 dollars
I'm 45 and I've never had a porter house steak. I've had plenty of 2.5" thick ribeyes.... My butcher is open tomorrow. Time to go see him.
Stick w the ribeye... porterhouse is nice, but more for NY and fillet fans. Is not as fatty or tasty as a bone in ribeye.
Yes ribeye is no doubt the best cut
Bridget is awesome enough !!😉😉😘😘😁
Been watching these folks since I was able to steal cable. Learned so many cooking techniques from pretty much all cooking shows. But Bridgette, I have like the most serious MILF crush on her! I know she has dat W.A.P. Shout out to Bridgette!!! Matter of fact…She can also bring along her buddy right here. Don’t 4get the steaks ladies!
some day I'll be able to afford a steak that big...
Make it happen this month.
Lol@ muricans playing like they're poor. I work ~30 hours a week, min wage, union dues, wage garnishment, car payment. I'm an alcoholic going out at least 2x per week (but drinking myself into a stupor every night), and could still afford that more than once a month. You can afford it; I'm sure you're just being stupid with your money.
@mad thumbs - I keep reading your DB comments on these ATK videos, wondering WTF is wrong with you, and now I know. Thanks for sharing! 😂
Doesn't salting steaks bring proteins to the surface, which enhances the crust during the searing process?
You are bringing out my inner caveman!
2:49 looks more like the fillet side is over the coals while the strips side is not so much.
i use the reverse sear method when im cooking steaks. no access to a bbq grill..
plus side with that method is you can have an easier time searing it and giving it a nice crust, since that slow cook helps dry the outside.
Flip flip; get it done quicker and simpler.
I reverse sear on a charcoal grill. Aside from getting that edge to edge medium rare, with a nice bark/crust, the low and slow portion of the cook puts a nice smokey flavor on the steak which I prefer.
@@eelhc also if doing it that way you can add some chips or chunks. because recently i've learned a little hickory goes so well with tritip.
@@ALegitimateUA-camr I use a chunk of oak placed on the grll grate above the coals piled to one side of the grill. I keep the strip side, with a ~1/8" layer of fat left on, pointed towards the coals while cooking indirect.
@7:07: Ah, a steak pun is a rare medium well done.
ncooty - lol - good one!
Wasn't this already posted once?
Shhh... they sell more garbage by re-posting.
Definitely my favorite cut of steak I like mine rare 🧈🧄🥩
Better than Picanha, Hangar, short rib, tri-tip, and flank? -I think you might just be cooking them wrong.
Congratulations on not being a typical American 😜. Unless you eat it with ketchup, then you suck at life
mad thumbs You suck at life.
Anybody even see these in a store before? Like that size.
Definitely a special order from a quality butcher's shop or real meat counter.
Where's Mr 🍋 to the melted butter.
This is the second youtube thumbnail that has a nice head on picture of the host, then that poor woman has her image frozen in an unflattering picture
I usually like their videos but this one could be done better. They definitely undercooked that steak. I like medium rare and that steak was definitely below rare by the bone especially by the filet side. They tried to cover up the fact it’s undercooked by never getting a close up on that filet but @5:43 if you look closely you can see this (and that side is conveniently never shown again lol). This can be remedied by letting these steaks come up to room temp for at least an hour outside the fridge prior to cooking.
You don't cook porterhouse steaks, do you? The meat immediately next to the bone is always rare, unless you overcook it. The bone is a heat sink.
@@cantrell0817 Howdy, I have cooked my fair share of porterhouses. Letting them rest long enough with the combination of having a lower indirect heat for a longer time will get you a more even cook throughout. Also I noticed I mistakenly said filet I meant to say look at the tenderloin by the bone.
I guess only rich people watch this channel. Can't afford $50 for even one of them.
Give up alcohol, tobacco, and or cannabis and you can.
It isn't meant to be a routine meal, but a special dinner. It's obvious the steak is big enough to serve two or more people, unless they are field hands. Paying $25 apiece for a special dinner is not so extravagant. It would be worth doing some extra side work or something to afford it as a treat.
It's trendy to talk about being poor
Ouch!!!
Great demonstration. However, my mouth is watering so bad I can’t type
One is a porterhouse and one is a T bone.
Appears a bit too charred. Rapid flip every 2 minutes or so may be better for this thick. Reverse sear it. Also a bit more rare than medium rare.
With company, I would eat this properly, with a fork and a knife... If alone, I would go neo-primitive, with my bare hands and nothing but my teeth!
That's what I'm going to do tonight!
Gulp!
Isn't the tenderloin side missing a piece? These streaks look more like t- bones, not porterhouse steaks.
Porterhouse steaks have bigger tenderloins than t-bone steaks! The tenderloin was big just look at them before cooking
@John Elizondo if it has small tenderloins then it's a t-bone
@John Elizondo that's why I go to a butcher or Whole Foods for meat! Supermarkets will mark t-bone as porterhouse to make more money!
You should also let the steaks rest at least an hour before grilling to allow them to get to room temp
A number of people including Kenji have shown that that doesn’t really do anything in comparative tests because the temperature only increases a few degrees in an hour.
Why did she burn them
I know! Burnt!
Uncontrolled heat burned the outside. Trick: Let steak rest OUTSIDE the fridge 2 hours. Steak ended up "blue", not med-rare.
They seem a little burnt
Feels bad, can get steaks like these for $5 a lb on sale in Texas
Good cooking directions but then you ruined it by putting butter on the steak. You loose the beef flavor when you add butter to it.
@Joe R - You don’t lose anything. The butter actually complements the beef flavor and enhances it.
Butter isn't vegetable oil. -It comes from the cow.
The reverse sear is the far superior method.
Awesome awesome job!! And thank God you used charcoal not worthless gas....never want your steaks to taste like gass......😂😂
Nsfw! This is some serious steak porn.
Try teriyaki sauce and garlic salt on a steak sometime.
Amateur home cook.
Do u have a gluten free powdered donut recipe?
they kinda suck at recipes; have you tried a search engine?
When you slice it up and expose so much surface area it cools off so quickly. Nothing worse that cold steak. Wrong.
Sorry, but the king of steaks is the ribeye cap.
The Queen is Picanha.
@@madthumbs1564 this is also true
Come on, get real, after the steaks were taken off the grill there was no blood on the carving board or on the plate from either part of the tenderloin. Look again, blood is red and cooking juices are brown. These were meant to be juicy and tender. If you actually want your steak cooked to "shoe leather" just go right ahead and leave them on the grill for as long as you like. But be prepared for a tough, tasteless piece of meat. If you actually like to eat beef you will cook it rare.
I like mine a little more dead
Got 2 words for ya "sous vide"
Great for chefs that want to save money on staff, waste of plastic for people that can cook.
SOUS VIDE ALL DAY
@@madthumbs1564 this is true, but for ne personally as someone whos cooked steak for 30 yrs and had it about 1000 different ways for me there is no better steak than sous vide. Edge to edge perfect doneness then hit it with a torch for a couple mins to crisp up and brown the outside, for me it just cant be beat and if im cooking a 50$+ steak im gonna make sure its perfect.
@@madthumbs1564 You know that you could reuse those plastic bags or buy ziplocs and reuse those right? Plus there are plenty of skilled chefs use sous vide.
@@Apathymiller I have to agree with you. Although a perfect steak can be had without sous vide, using that method gives the most control with the least fussing and tending.
Green New Deal! Stop! Cow farts! (sarc)
The one is burned.
Didn’t salt the sides. Fail
So it runs off with the rendered fat and rusts your grill?
They said they had salted them at the beginning.
Jean Low not the sides. Send timestamp 1:31 shows there is no salt on the sides.
seropserop what benefit is there from salting the sides?
The porterhouse is expensive -ONLY- because it's expensive. It's by no means a good cut, because you're dealing with 2 separate muscle groups that cook differently. It's a mediocre steak at best.
Give me a tenderloin any day.
@@KeithOutWest Tenderloin is for amateur cooks. It is garbage to good cooks.
Is it just me or did the steaks looked burnt?
You're absolutely right. One of my arguments against cast iron is that I can literally burn a steak in a clad pan while getting edge to edge medium using much less heat. This channel will sell you crap you don't need and play off the romanticism of cast iron though.
@Jeff, the God of Biscuits No, I know black when I see it. That's not browned and it's not seared. It's burnt.
Wasted Burnt steaks
TOO RARE, BLOODY STEAKS😤😤😧😧
I will take mine Well Done or Medium Well Done a Little Pink but not Running Bloody like those Steaks Yuck.
Sorry. That is enough for 10-12 people.
That’s on the medium well side of medium.
You can't just take it out from the fridge to grill... given how thick, you need to take those out prob 2 hrs before grilling. Missing advice... if you listen to them, you'll be eating raw steak in the middle... or well overcooked trying to get that inside temp. Terrible.
Mr Allan the filet side of that was medium-medium well. And the strip side was on the medium side of medium rare.
@@MomedicsChannel i think the tip of the filet was med rare... but the meat by the bone was very rare. You can tell when they did the inital cut by the T of the bone, it was all torn up, a sign it wasn't cooked.
Those steaks look nice, but I would want mine fully cooked as I don't like half raw meat.
It's not even close to being raw. Put the child in you away.
Those steaks are too large to cook evenly on an outdoor grill. When you cut into them, I see everything from rare to medium well. You keep _saying_ they're the same color all the way through, and you might even have edited the segment to make it seem like that, but it's obviously not true.
Pepper before grilling?
Ewww! Why do you always UNDERCOOK meat??? 😵 Who set this rare meat standard???😈
I like it pink not bloody! 🤮 That's not medium rare they are Rare!
I got to say this is a terrible way to Grill this cut. Some good steps but these particular steaks looked burned. For being a Test Kitchen's video There is so much room for improvement. By the way, 50 dollars for each steak? Where do you buy them? I get my porterhouse from 4.99 to 5.99 per Lbs. I also get my meat cutter to cut them to my requested weight. I am more of a Florentina style (bigger cuts) Lastly, as I young man, I worked as a butcher.
Salt & pepper only? Really?? 😞.....
Lots of people are purists about steak, and don't even want seasoned salt used, or garlic. It's a matter of taste.
I'm only interested in technique and results.
Don't feed to children or elderly