Uploaded on Jan 30, 2012
Morton's the Steakhouse has been an American fixture for more than 30 years, and there's nothing more iconic than the institution's classic porterhouse steak. We paid a visit to the Morton's kitchen, where we learned all about choosing a good steak, and the Morton's technique to ensure a tender, juicy piece of meat every single time. Bonus: we scored the recipe for their crowd-pleasing au jus, too. See what you think when you watch the video now — and keep reading for the Morton's Porterhouse recipe!
From Morton's the Steakhouse
When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.
Three 24-ounce aged porterhouse steaks, each about 1 ½ inches thick
Vegetable oil cooking spray
2 tablespoons seasoned salt
6 tablespoons au jus (optional), for serving
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
To serve, slice the steaks and spoon some of the au jus on top, if desired.
Makes 3 porterhouse steaks.
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