This is a classic Italian preparation of a Porterhouse Steak that's easy to make.
Either a grill pan or cast iron pan will be needed if you would like to make this wonderful steak in your kitchen; otherwise, you can make it on the BBQ as well without the grill pan or cast iron pan.
1.75 pound of Porterhouse Steak - cut 1 ½ inch thick (a thick cut is very important for this preparation)
1 teaspoon of McCormick® Grill Mates® Montreal Steak Seasoning
¼ cup + 1 tablespoon Extra-Virgin Olive Oil
If you plan to prepare this steak in a grill pan or cast iron pan, heat the oven to 450 degrees. If you plan use a BBQ grill, then prepare the grill.
Sprinkle ½ teaspoon of the Montreal Steak Seasoning on each side of the steak, and then place the steak into a 1 or 2 gallon plastic bag with the olive oil. Close the bag tightly, and then turn the plastic bag over a few times to marinade the steak on both sides. Let the steak rest in the marinade outside the refrigerator for about a half hour. Using a grill pan or a cast iron pan, heat a little of the olive oil from the marinade until very hot, sprinkle half about ¼ teaspoon of the Montreal Steak Seasoning on each side of the steak, and then carefully place the steak in the pan (please use long cooking tongs to avoid getting any hot oil spattered on you). Make sure to have your overhead fan on because this may smoke. You want to get the first side seared nice and brown, so cook it for about 4 or 5 minutes. Then, turn the steak over and place the pan in the oven until the steak is done, which should be for about another 5 to 6 minutes for medium rare. You may check the temperature using the chart below to get the exactly right level of “doneness”. Once your steak is cooked to your liking, place it on a cutting board and let it rest for about 5 minutes.
If you prefer cooking it on a grill, follow the recipe above using the same process for marinating the steak, but you won’t need the oven or the stove top. If you are going to use a grill, cook the steak on a well-oiled grill for about 5 to 6 minutes on each side to your desired level of “doneness” based on the chart below. Once the steak is done to your preferred temperature, place it on the cutting board to rest for about 5 minutes.
Once the steak has rested for 5 minutes, cut the meat off the bone, and then slice in ½ inch slices and arrange on your warm serving dish. Drizzle a little extra virgin olive oil and grind a little fresh ground pepper across the top and serve.
To cook to your desired preference, please see below for internal temperatures:
For rare: the internal temperature should be 125 degrees F.
For medium rare: the internal temperature should be 130-135 degrees F.
For medium: the internal temperature should be 135-140 degrees F.
For medium well: the internal temperature should be 140-150 degrees F.
For well done: the internal temperature should be 155+ degrees F.