Steak and Potatoes
The Porterhouse aka The King Of Steaks is truly a meal fit for only the hungriest of eaters. If you want to treat Dad to a real treat for Father’s Day, this is the steak for him! The Porterhouse is made up of a T shaped bone separating the two cuts of beef, the NY Strip and the Filet Mignon. The best of both worlds in one steak! The tenderness of the filet and the full beefy flavor of the NY Strip just go together well for what many consider to be the perfect steak. The important part about cooking a Porterhouse is to always place it on the grill so that the smaller side, the filet side, is furthest away from the heat source. This is because that side will always cook faster than the Strip side and this will help to have them both be done to the same doneness for maximum enjoyment!
- Fill your grill with FOGO Premium Charcoal and prepare it for Indirect Grilling at 250°. If you are using a setup with multi-level cooking, prepare one side for indirect and the other for direct.
- Lightly coat the steak with salt & pepper and rest it on the counter for 20 minutes to ½ hour.
- Use the prep tub to cut the potatoes in half, oil and dust with salt, pepper, and garlic powder. Coat the bottom of the cast iron pan with oil and lay the potatoes, cut side down in the pan. Place the pan on the lower rack of your setup or place it on the raised grate on the direct side.
- Allow the potatoes to cook for about 5 minutes, then insert the Meater thermometer into the center of the steak from the side and place the steak on the grate above the potatoes. This will allow the fat drippings from the steak to drip down onto the potatoes and give them even more flavor. Be sure to put the steak so that the Filet Mignon (smaller) side of the steak is furthest away from the fire as it will cook quicker than the NY Strip side.
- Cook the steak until it reaches an internal temperature of 125° for medium rare and remove it from the grill. Open the vents all the way and allow the fire to get really hot. This should take roughly 10 minutes. Once the fire is hot enough, sear the steak over the direct side for approximately one minute per side, or until you have decent grill marks/char.
- Remove the steak to a cutting board. Remove the cast iron with the potatoes, being careful not to spill any of the oil. The potatoes should have a brown crispy edge and face. Remove the potatoes and place them in a serving bowl.
- Cut each side of the steak off of the bone. Slice each steak across the grain and serve. I like to put some bleu cheese dressing on my potatoes to serve them.
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