Summers here, and summer is vacation time. So if you're staying home this summer, take a vacation anyway"a food vacation. You've been meticulous this year about eating less meat and more legumes. Now is the time to get out the grill and enjoy your steaks. The news people are advising us to take a stay-cation. Well, turn your stay-cation into a steak-cation! And which cut is the king of the steaks? King! Porterhouse.
This cut of steak has plenty of marbled fat so that it is juicy and flavorful and, most important, tender. Porterhouse is probably the most tender cuts of beef. Imagine a fresh-cut porterhouse steak. Its that nice, thick triangular steak divided by a bone. The bone splits the steak into two neat sections. The larger one is what you expect from a porterhouse, a treat to eat. But the smaller one is the treasure. It is even more juicy and flavorful. If someone divides the steak and lets you choose, follow your mothers etiquette instructions and take the smaller piece. And that leaves the bone. Meat processors these days always want to take out the bones. Supermarket meat departments dont give us half the bones that our parents could buy. But you know where the flavor is. Next to the bone. You know better than to gnaw on the bone in a restaurant (Moms etiquette again), but if you are on your deck, anything goes! Chew! Gnaw! Lick! Slurp! Savor every atom of flavor on that porterhouse bone.
There are two schools of thoughtconcerning cooking steaks. The first is gas grill versus charcoal grill. The second is marinated versus unadulterated.
This is just my opinion, but, if you're going to use a gas grill, you might as well broil your steak in the kitchen. You wont have to wave off the flies, mosquitoes, and yellow jackets, and the steak will taste just about the same. Its true, you put the lava rocks in the bottom of the grill. They say that the fat drips from the steak, hits the rocks, and gives the steak a grilled flavor. But, to me, it doesn't work. A charcoal fire is a lot more mess and work, but it is worth every bit of the extra labor. You must absolutely be sure to take the time for the fire to die down to ash-covered embers, and you need to have a handy spray bottle of water to put out the licking flames, but the result is an aroma that will call hungry carnivores from hundreds of feet and a flavor like no other.
The second question is to marinate or not to marinate. In my opinion, the natural flavor of the charcoal-grilled steak is so satisfying that adding other flavor via a marinade detracts from the perfection of the pure steak flavor. So, sprinkle on a little salt (go on, salt it"its vacation, remember?) and maybe a little pepper, but the perfect porterhouse needs nothing more.
This cut of steak has plenty of marbled fat so that it is juicy and flavorful and, most important, tender. Porterhouse is probably the most tender cuts of beef. Imagine a fresh-cut porterhouse steak. Its that nice, thick triangular steak divided by a bone. The bone splits the steak into two neat sections. The larger one is what you expect from a porterhouse, a treat to eat. But the smaller one is the treasure. It is even more juicy and flavorful. If someone divides the steak and lets you choose, follow your mothers etiquette instructions and take the smaller piece. And that leaves the bone. Meat processors these days always want to take out the bones. Supermarket meat departments dont give us half the bones that our parents could buy. But you know where the flavor is. Next to the bone. You know better than to gnaw on the bone in a restaurant (Moms etiquette again), but if you are on your deck, anything goes! Chew! Gnaw! Lick! Slurp! Savor every atom of flavor on that porterhouse bone.
There are two schools of thoughtconcerning cooking steaks. The first is gas grill versus charcoal grill. The second is marinated versus unadulterated.
This is just my opinion, but, if you're going to use a gas grill, you might as well broil your steak in the kitchen. You wont have to wave off the flies, mosquitoes, and yellow jackets, and the steak will taste just about the same. Its true, you put the lava rocks in the bottom of the grill. They say that the fat drips from the steak, hits the rocks, and gives the steak a grilled flavor. But, to me, it doesn't work. A charcoal fire is a lot more mess and work, but it is worth every bit of the extra labor. You must absolutely be sure to take the time for the fire to die down to ash-covered embers, and you need to have a handy spray bottle of water to put out the licking flames, but the result is an aroma that will call hungry carnivores from hundreds of feet and a flavor like no other.
The second question is to marinate or not to marinate. In my opinion, the natural flavor of the charcoal-grilled steak is so satisfying that adding other flavor via a marinade detracts from the perfection of the pure steak flavor. So, sprinkle on a little salt (go on, salt it"its vacation, remember?) and maybe a little pepper, but the perfect porterhouse needs nothing more.
About the Author:
Chuck R. Stewart purchased a case of steaks online for a family picnic later this summer.Chuck R. Stewart purchased a case of porterhouse steaks online for a family picnic later this summer.
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