Best Porterhouse Steak Recipe: Reverse Seared on Weber Charcoal Grill

Introduction: Why Reverse-Seared Porterhouse Steaks are a Game-Changer

Few meals rival the satisfaction of a perfectly cooked porterhouse steak, especially one prepared with the reverse-sear method on a Weber charcoal grill. This approach ensures that your steak has a smoky, juicy interior and an irresistible, caramelized crust. In this guide, we’ll walk you through each step of the reverse-sear process, from choosing the right porterhouse to seasoning, grilling, and finishing touches.

What is a Porterhouse Steak, and Why is it Special?

Key Characteristics of a Porterhouse Steak

The porterhouse steak is a unique cut that combines the tenderness of filet mignon and the rich flavor of a New York strip, separated by a central T-bone. This cut is larger than a T-bone, with a generous portion of filet, making it ideal for anyone wanting both steak textures in one cut.

Why Reverse Searing is Perfect for Porterhouse Steaks

The reverse-sear method involves slowly cooking the steak at a low temperature and finishing it with a high-heat sear. This approach provides better control over the steak’s internal temperature, ensuring it’s evenly cooked from edge to edge with a beautifully charred exterior.

How to Choose the Best Porterhouse Steak

1. Look for Marbling and Thickness

For the perfect reverse-seared steak, choose a porterhouse at least 1.5 inches thick. Well-marbled steaks (those with white streaks of fat) are ideal, as the fat enhances flavor and juiciness.

2. Bone-in for Flavor

The bone in a porterhouse steak adds depth to the flavor, especially when slow-cooked on the grill. Opt for bone-in cuts to enjoy the best porterhouse steak experience.

Step 1: Prepping Your Porterhouse Steak

Remove from the Fridge

Take the steak out of the refrigerator about 20-30 minutes before cooking. This will help bring it to room temperature, allowing it to cook more evenly.

Season Generously

• Salt and Pepper: Start with a generous amount of kosher salt and freshly ground black pepper. This basic seasoning brings out the natural beef flavor without overpowering it.
• Additional Seasoning (Optional): For extra depth, add a sprinkle of garlic salt, onion powder, or a fresh herb mix.

Let the Flavors Marry

Allow the seasoned steak to sit for at least 10 minutes, which helps the flavors penetrate the meat surface.

Step 2: Setting Up the Weber Charcoal Grill for Reverse Searing

Creating a Two-Zone Fire

The reverse-sear method relies on two heat zones on the grill:

1. Indirect Zone: Stack charcoal on one side of the grill, creating a cooler side where the steak will cook slowly.
2. Direct Zone: Leave the other side clear for high-heat searing to finish the steak.

Lighting the Charcoal

Using a chimney starter, light the charcoal and wait until it turns grayish-white. Arrange the coals to create your two-zone setup, placing a disposable aluminum pan on the indirect side to catch any drips and avoid flare-ups.

Step 3: The Reverse Searing Process

Start on the Indirect Zone

1. Place the Steak: Put the porterhouse on the grill’s cool side.
2. Monitor Temperature: Use a meat thermometer (such as the ThermoPro TP19) to monitor the internal temperature, aiming for about 110°F for rare to 120°F for medium-rare.
3. Slow Cook: Close the grill lid to let the steak cook gently, which will enhance the smoky flavor and keep it tender.

Adding Wood for Smoke (Optional)

Adding a chunk of hardwood, such as oak or hickory, to the coals gives a subtle, smoky flavor that complements the beef.

Step 4: The Perfect Sear on the Weber Grill

Move to the Direct Zone

When the steak reaches the target internal temperature (around 110-120°F), transfer it to the grill’s hot side for the final sear.

1. Sear Each Side: Sear for 1-2 minutes per side or until a nice crust forms.
2. Baste with Garlic Butter and Rosemary: Use a small cast iron skillet with melted butter, garlic cloves, and fresh rosemary. Baste the steak with this mixture for added flavor.
3. Achieve the Desired Crust: Continue searing and basting until the steak reaches your desired doneness.

Target Temperatures for Doneness

Use the following temperatures as a guide:

• Rare: 125°F
• Medium Rare: 130°F
• Medium: 140°F

Step 5: Resting and Serving Your Porterhouse Steak

Rest the Steak

Once cooked, let the porterhouse rest for 5-10 minutes. This allows juices to redistribute, enhancing tenderness and flavor.

Slice and Serve

For an impressive presentation:

1. Separate the Fillet and Strip Sections: Use a sharp knife to cut the meat away from the bone.
2. Slice Against the Grain: This ensures each slice is tender and easy to chew.

Serving Suggestions for Porterhouse Steak

• Portobello Mushrooms: Sauté portobello mushrooms in garlic and butter for a savory side that complements the rich steak flavor.
• Grilled Vegetables: Bell peppers, zucchini, and asparagus add color and nutrition to the meal.
• Red Wine or Steak Sauce: A bold red wine or a homemade steak sauce adds an extra touch of luxury.

Tips for the Perfect Reverse-Seared Porterhouse Steak

1. Don’t Skip Resting: Resting prevents juices from spilling out when you cut, making the steak more flavorful.
2. Use a Thermometer: Avoid guessing; an instant-read thermometer ensures precise cooking.
3. Add Fresh Herbs Last: Adding rosemary or thyme during the sear stage enhances the aroma without overpowering the beef flavor.
4. Avoid Overcooking: Porterhouse steaks are best enjoyed medium-rare to medium; anything beyond may result in a tougher texture.

Common Mistakes to Avoid When Reverse Searing

1. Skipping Preheating: Make sure your grill reaches the desired temperature before placing the steak on it.
2. Underseasoning: Use enough salt and pepper to bring out the steak’s natural flavors.
3. Overcooking During the Sear: Watch the steak closely while searing, as high heat can quickly take it from perfect to overcooked.

FAQs for Reverse-Searing Porterhouse on a Weber Charcoal Grill

Q: Can I use a gas grill instead of charcoal?

A: Yes, but charcoal adds a more authentic smoky flavor that enhances the reverse-seared porterhouse steak.

Q: How long does it take to reverse sear a porterhouse?

A: It typically takes around 45 minutes, depending on your grill’s temperature and the steak’s thickness.

Q: What are the best sides for a porterhouse steak?

A: Grilled vegetables, roasted potatoes, or a crisp Caesar salad are great side options for porterhouse steak.

Conclusion: The Ultimate Porterhouse Steak Experience

Reverse searing a porterhouse steak on a Weber charcoal grill is a surefire way to achieve a perfectly cooked steak with a mouthwatering crust. By following this method, you’ll enjoy the best of both worlds the tenderness of a filet and the robust flavor of a New York strip. Now that you’ve mastered the technique, it’s time to fire up the grill and treat yourself to a restaurant-quality meal at home.

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Cooking Method: Grilling Cuisine: American Courses: Dinner, Lunch

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr 5 mins

Cooking Temp: 107  °C Estimated Cost: $ 25 Calories: 850 kcal

Best Season: Summer

Description

This reverse-seared porterhouse steak recipe ensures a juicy, tender inside and a beautifully caramelized crust. Perfect for steak lovers, this recipe uses a two-zone grill setup to bring out maximum flavor and texture in every bite. Basted with garlic butter and rosemary, this porterhouse steak will be a hit at any meal