Porterhouse for two

Recipe by Chef Arturo McLeod

For Best results it is always advisable to use USDA prime cuts, dry aged if possible (20 to 28 days aged). 

·       If starting with an aged whole short loin(ideal), you will need to start with slicing off the 1/3 of an inch of the end part and discarding it. 

·       From the “fresh” end, slice off a steak 1 inch and 3 quarters thick. . This is your porterhouse for two! An industrial meat saw is required to do this. Apply yourself with much care and attention to the task, as there is a considerable risk of injury is involved! You can have your local butcher do the slicing for you at a relatively small charge, or you can buy your porterhouse pre-sliced and ready for the grill.

·       Slice off the surrounding fat layer from the porterhouse.

·       Apply 1 teaspoon of Kosher salt evenly across both faces of the porterhouse (1 teaspoon for each side)

·       Rub the salt evenly across the steak, and let it sit for about 5 minutes to absorb the salt.

·       Place the whole steak in your grill at 550˚ F grill (oven) for 5 minutes, turning it every minute. Take the steak out of the grill.

·       Place the steak on a flame resistant ceramic plate. Slice of the steak, separating it from the bone. Make your cut as close to the bone as possible. Use a finely serrated sharpened short knife. ICEL –High Carbon #233-3065.12 from Portugal is a good one. Now slice both sides of the porterhouse (filet mignon-left, New York strip sirloin right) into ½ inch thick slices at 45˚ angle. Starting at the inside corner of the bone. As you are cutting the steak try to apply the whole length of the knife across the surface, in single draw cuts, rather than sawing the steak with repetitive motions using the top of the knife. The proper slicing will result in clean cut even slices, rather than rough edged and uneven pieces.