The Porterhouse, what can I say about this magnificent cut of beef. When cut the proper way you get the best of both worlds....a hearty "New York Strip" on one side and a succulent "Filet Mignon" on the other. MMMMMMMM
1Remove your Steaks from the fridge at least an hour before you plan on grilling, let them rest on the counter. At this time go ahead and make your Blue Cheese Butter topping (goes great with a nice piece of grilled beef) in a small bowl combine butter, blue cheese crumbles and ground pepper. mix well but be careful not to overwork, roll mixture in saran wrap and refrigerate while the Steaks are resting.
2At the 1 hour mark go fire up the grill, for this size steak I use the gas version, strictly because the level of heat that it will maintain on a consistent basis. While the grill is heating up lightly season your steaks on both sides with black pepper and sea salt. When the grill has reached proper "sear" temperature place the meat on the grill and close the lid.....leave them alone for 3-4 min per side to get the proper sear and to lock in the juices, if necessary arrange steak where it is not getting blasted by the flame and reduce heat level to "Grill" setting 500* continue to cook to your desired doneness "Med Rare" is perfect for this large cut of meat which is usually 4-5 min per side.
3When you remove Steaks from the grill it is VERY important to allow the meat to REST, the steak will actually continue to cook while sitting on your platter brush steak lightly with melted butter. At the 5 minute mark remove your blue cheese butter from the fridge, slice it right through the saran wrap, plate your steaks and top with a nice slice of Blue cheese butter and a dash of salt and pepper......leave the A-1 in the pantry, you will not need it!!!!!!