porter house steak

A porterhouse steak is similare to a t bone in that it is from the tenderloin. There is no need to tenderise first as it is such an excellent cut of meat but as it is made up of tenderloin and then the thicker meat by the bone you need to cook on a high heat for a couple of mins each side and then lower the heat to enable the thicker meat around the bone to cook through. I hope this helps and your wife enjoys. Ellie :D

Like another poster said, it is similar to a T-bone and a steak that is made for grilling. (Any meat cooked on the bone will taste better) There are so many ways to grill a steak but here is the basics: Bring grill up to high temp, sear each side for 30 seconds, then cook flipping every couple mintues. Steak is best rare, or medium rare, but this depends on the taste of the person. It is important when you take the steak off the grill to put it on a plate and cover it with tinfoil for 4-6 minutes. This is called "tenting" or letting it rest. Basically the juices will continue to cook the meat to an even color on the inside, and will settle in the meat. Tenting it, keeps the steak warm and does continue the cooking process a bit. If you don't let a steak rest before cutting into it, all the juices will run out at first cut, making for a dry and tougher steak. When it's rested however it will stay nice an juicy. Tip: For a surpremely moist and flavorful steak, let it marinate in worstershire sauce over night. Personally I like to season with Garlic Salt and Cayenne Pepper. Hope that helps.

I am not really sure what a porterhouse steak looks like or what makes it so great. I have heard people talk about how great they are before, but don't have any personal experience with the