Test cook Christie Morrison makes host Bridget Lancaster the ultimate Grilled Thick-Cut Porterhouse Steaks.
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Fantastic
Doesn't salting steaks bring proteins to the surface, which enhances the crust during the searing process?
2:49 looks more like the fillet side is over the coals while the strips side is not so much.
Gulp!
looks delicious
Just finished watching this episode. My mouth was watering…. Took me back to my Grandpa's cookout, and his absolutely cooked to Perfection Porterhouse!
Best Steak I've Ever Had, Hands Down. Have not had a steak that good since.🥩😋
Ouch!!!
TOO RARE, BLOODY STEAKS😤😤😧😧
No doubt best cooking show for a long time. Super informative good hosts no fluff. Plus the amount of testing is insane. Yes $50 a steak that can feed four. You guys didn't talk about meat grade was it Prime or Choice was it dry or wet aged ?. Also you didn't say these are first or second cut Porterhouse you really want that 1st cut.as you go down becomes a T-Bone. Great cooking method you got good crust perfectly one color thruout. I feel u really need that 1600° salamander like the great steakhouses use. Plus with dry aged they cut put back with butter aka Peter Lugers. Alas you guys do it like home cooks which makes your show better… Please one day do like a virtual tour of your property and kitchen and upstairs. Great property Great show thanks you guys rock
You should also let the steaks rest at least an hour before grilling to allow them to get to room temp
Wasted Burnt steaks
Anybody even see these in a store before? Like that size.
Come on, get real, after the steaks were taken off the grill there was no blood on the carving board or on the plate from either part of the tenderloin. Look again, blood is red and cooking juices are brown. These were meant to be juicy and tender. If you actually want your steak cooked to "shoe leather" just go right ahead and leave them on the grill for as long as you like. But be prepared for a tough, tasteless piece of meat. If you actually like to eat beef you will cook it rare.
I like mine a little more dead
Thank you. I see a dip in my bank account coming soon.
Appears a bit too charred. Rapid flip every 2 minutes or so may be better for this thick. Reverse sear it. Also a bit more rare than medium rare.
She is wonderful 🥰 my favorite show
Terrific, as usual!!!
One is a porterhouse and one is a T bone.
I usually like their videos but this one could be done better. They definitely undercooked that steak. I like medium rare and that steak was definitely below rare by the bone especially by the filet side. They tried to cover up the fact it’s undercooked by never getting a close up on that filet but @5:43 if you look closely you can see this (and that side is conveniently never shown again lol). This can be remedied by letting these steaks come up to room temp for at least an hour outside the fridge prior to cooking.
I like it pink not bloody! 🤮 That's not medium rare they are Rare!
Love these chefs, you inspire me
Beautiful! Just beautiful!
They seem a little burnt
Isn't the tenderloin side missing a piece? These streaks look more like t- bones, not porterhouse steaks.
Sorry. That is enough for 10-12 people.
My mouth has never watered that much by watching a video
Uncontrolled heat burned the outside. Trick: Let steak rest OUTSIDE the fridge 2 hours. Steak ended up "blue", not med-rare.
The reverse sear is the far superior method.
The one is burned.
Great demonstration. However, my mouth is watering so bad I can’t type
Why did she burn them
Ewww! Why do you always UNDERCOOK meat??? 😵 Who set this rare meat standard???😈
Where's Mr 🍋 to the melted butter.
Awesome awesome job!! And thank God you used charcoal not worthless gas….never want your steaks to taste like gass……😂😂
Wonderfully done!
I got to say this is a terrible way to Grill this cut. Some good steps but these particular steaks looked burned. For being a Test Kitchen's video There is so much room for improvement. By the way, 50 dollars for each steak? Where do you buy them? I get my porterhouse from 4.99 to 5.99 per Lbs. I also get my meat cutter to cut them to my requested weight. I am more of a Florentina style (bigger cuts) Lastly, as I young man, I worked as a butcher.
With company, I would eat this properly, with a fork and a knife… If alone, I would go neo-primitive, with my bare hands and nothing but my teeth!
Feels bad, can get steaks like these for $5 a lb on sale in Texas
You can't just take it out from the fridge to grill… given how thick, you need to take those out prob 2 hrs before grilling. Missing advice… if you listen to them, you'll be eating raw steak in the middle… or well overcooked trying to get that inside temp. Terrible.
I will take mine Well Done or Medium Well Done a Little Pink but not Running Bloody like those Steaks Yuck.