Grilled Porterhouse Steaks

Porterhouse steak is actually a t-bone steak but the difference is that a porterhouse is the "choice" cut of beef which has more fillet on it than a normal t-bone would have. T-bones have two types of beef on them, the larger side is a sirloin while the smaller side is the fillet, and this is always a more tender and flavorful side (this is also where fillet mignon comes from. Please see below the recipe for more information regarding the steaks.

When cooking the steaks, never put anything on them other than a little salt (you should only use either kosher salt or sea salt, table salt is not good for anything really but I will explain at a later time why that is so) and cracked black pepper, there is never a need for any type of gravy when you have a decent cut of beef, again let me state that very clearly, there is NEVER any reason for gravy what so ever when you have a DECENT cut of beef, it will only ruin the flavor of the meat itself.

Ingredients:

1 ½ - 2 inch thick Porterhouse or T-bone steak
Fresh cracked black pepper
Kosher or sea salt

Take your steaks out of the refrigerator (they should be completely defrosted) 30-45 minutes before you plan to cook them and let them reach room temperature (this will ensure even cooking and a juicier steak.

Turn your gas grill to its’ highest setting and let heat up for about 10 minutes, if using charcoal use enough charcoal to cover the grill and light the coals and let burn until completely ash white.

Right before your ready to starting cooking your steaks, lightly season them with fresh cracked pepper and a pinch of either kosher or sea salt.

Gently put your steaks on the hottest part of the grill and close the lid if you have one, now DO NOT lift the lid or touch the steaks, there will be flare up and you will think your steaks will burn, but do not touch them for at least 1 ½ - 2 minutes.



After 2 minutes lift up and flip your steaks over to the other part of the grill and again leave them alone for 1 ½ - 2 minutes (if your steaks are sticking to the grill, leave for a few more seconds until they will remove without sticking, this is called divorcing the steaks, if they stick they are not ready yet.), do not touch, this will sear the steaks and give you those nice little grill marks on your beef. You can go ahead and add a little more cracked black pepper and kosher or sea salt and then cover.

After the 2 minutes has gone by you can now lift your steaks up and flip while giving them a quarter turn, lower your heat to medium and cook for a few minutes (usually about 5) and then flip again until they are slightly springy to touch, like how it feels between your index and middle finger, this is normally around 7 minutes and will give you a medium rare doneness.

Remove the steaks, set them aside and let them stand for about 3-5 minutes they willn continue to cook even though not on the grill.



After you have let them set you can then go ahead and plate them, it is at this time I usually add a little homemade garlic butter to the top of the steaks which will only add to but not cover the flavor of the beef. You can make this simply by taking 2 large cloves of fresh garlic and mince it and add it to 2 - 3 tablespoons of butter, then in your hands roll the butter into 2-3 balls.


I normally get my beef from one of two places in Ipoh, the first being Ipoh Frozen Foods. I buy the Brazilian or Argentina beef, normally the entire roast which is around 6-8 kilos, I also have them cut it for me to my size which is normally around 1 ½ inch to 2 inches thick, anything less than 1 ½ really is not worth the money you will spend, it will not be moist enough when cooked or rich enough in taste. The other place I also buy my meat from is a restaurant in Ipoh who gets their beef from either the US or Australia. I am very demanding on beef, I will "never" by any type of beef or pork from Tesco, Jusco or any grocery store in Malaysia, except for Cold Storage in Bangsar.

Country Pot Raost

Ingredients:

First Part of Cooking
4 garlic cloves
1 5-6 pound beef: chuck, sirloin or rib roast
3/4 cup all purpose flour
1/4 cooking oil
1 1/2 cup tomato juice
3 medium carrots
2 medium onions
2 cups sliced button mushrooms
1 cup thinly sliced celery
1/4 tablespoon kosher or sea salt
1/2 teaspoon fresh cracked black pepper
1 1/2 teaspoon dried oregano or 1 bunch of fresh oregano.

Second Part of Cooking
1/2 cup chopped onions
1/4 cup chopped green pepper
1 can (8 oz.) crushed tomato sauce
1 cup water
1 can (4 oz.) sliced mushrooms, drained
1 1/2 teaspoon salt
1 tablespoon pepper
1 package of fettuccine

First Part:
Crush garlic and rub onto the roast. Coat meat with flour. In a 7 - 8 quart Dutch oven, heat oil over medium high heat, brown meat evenly on all sides. Turn heat down to low and add tomato juice and the rest of the ingredients from first part up. Cover Dutch oven and simmer for about 4 hours, turning the meat carefully every 30 minutes. Careful not to burn the bottom of the pot too much, you may need to add a little more tomato juice as it cooks.

After 3 hours, carefully remove the meat from the pot and using either a hand blender in the pot or you can use a normal blender by adding all ingredients to the blender. Blend until fully blended, gravy will be thick, set aside in a separate container.

Second Part:
Saute onion, green pepper and garlic in Dutch oven until tender. Add tomato sauce and water; stir to blend. Return beef to pot. Add mushrooms, salt and pepper. Turn heat to low; cover pot and simmer ;about 1-1/2 hours. Add potatoes and carrots; cover and continue cooking 30 minutes or until tender. Cook paste and lay sliced pot roast on top of pasta with gravy from first part and serve with cooked vegetables.