A nice thick, mid-rare Porterhouse is by far one of my favorite things in life. It’s the best of two worlds – a nice big piece of tenderloin (a.k.a. filet mignon) on one side of the T-bone and delicious New York Strip on the other. I had a half a bottle of red wine left over from the night before, so I made a batch of my favorite red meat marinade. You really can’t beat the combo.
To learn more about Porterhouse steaks, check out my post Porterhouse 101: How To Grill A Porterhouse Steak.
Red Wine Marinated Porterhouse
Author: Jeff Parker
Recipe type: Two Zone Direct Heat Grilling
Serves: 2 to 4
COOKS NOTE: only cook the steaks to a maximum of medium doneness (135° to 140°F) over direct heat. If you really need to cook your steaks past medium, move the steaks to the cool side of the grill and close the grill cover to finish cooking without overcooking the outside. Remember carryover cooking will increase the final temperature about 5°F once the steaks leave the grill.
Ingredients
- 2 Porterhouse steaks, 1 ½- to 2-inches thick
- 1 cup red wine
- ½ cup red wine vinegar
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground black pepper, for cooking
Instructions
- Trim away excess outer fat and place steaks in a shallow pan just large enough to hold them without much extra room. Combine all the ingredients in a medium mixing bowl. Pour in marinade and turn to coat. Cover and marinate in the refrigerator at least 4 hour and as long as overnight.
- Remove the steaks from the refrigerator an hour before grilling to take the chill off the meat; because they are such a thick cut, this will help them cook more evenly. Pat away marinade with paper towels. Season with generous amounts of kosher salt and black pepper.
- Set up your grill for direct heat grilling over high heat 30 minutes before cooking. Leave a cool-zone with low to no heat to move the steaks to if they are cooking too fast or flaring up. Right before grilling, brush the grates with a neutral oil to prevent sticking.
- Drizzle the steaks with olive oil lay the steaks at a 45-degree angle on the hot grates and cook for 3 minutes. Lift with tongs (not a fork) and rotate the steaks 90-degrees (think 10 and 2 on a clock face) and cook for another 3 minutes for cross-hatch steakhouse grill marks. Flip steaks and repeat.
- The steaks should be medium-rare at around 12 minutes, but use an instant read thermometer to cook the steaks your desired temperature.
- Always rest the meat for 7 or 8 minutes before serving or cutting to let the juices redistribute throughout the steak.
Cheers and Happy Grilling!
~Jeff
