How to Make Perfectly Grilled Porterhouse Steaks

Test cook Christie Morrison makes host Bridget Lancaster the ultimate Grilled Thick-Cut Porterhouse Steaks.

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

[rickythekid]

My God my mouth watered when the melted butter was added. ❤️

[TVeres-dRm]

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.🥩😋

[killercaos]

My mouth has never watered that much by watching a video

[filipos]

Credible chefs really know what they’re doing.

[hollym]

Thanks love these recipes and this porterhouse is my favorite

[dgmisal]

Only thing I'd do differently is add a little crushed or grated garlic to the butter when I was melting it... I like a little garlic flavor on my steak. But those are perfect.

I'd love to see how this works and what you change if cooking in cast iron.

[stevelogan]

Very nice recipe/steaks. Folks there is a difference in t- bone vs porterhouse, as porterhouse have more filet. The tenderloin is tapered from back to front of the cow, USDA specs say a t- bone has to be 1/2 inch from the stem of the steak to the widest outer part of the filet as the porterhouse has to be 1 1/2 inch from same measurement perameters so although you get more filet on a porterhouse, they do cost more per pound. The steaks are cut from the short loin, porterhouse near the rear, t- bone toward the front, do not get cheated at the grocer/butcher, i've seen it.

[fredkapp]

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

[watermain]

Thank you. I see a dip in my bank account coming soon.

[MsMcquillan]

Definitely my favorite cut of steak I like mine rare 🧈🧄🥩

[LVVMCMLV]

some day I'll be able to afford a steak that big...

[williambreuer]

You are bringing out my inner caveman!

[ncooty]

@7:07: Ah, a steak pun is a rare medium well done.

[datniggami]

Been watching these folks since I was able to steal cable. Learned so many cooking techniques from pretty much all cooking shows. But Bridgette, I have like the most serious MILF crush on her! I know she has dat W.A.P. Shout out to Bridgette!!! Matter of fact…She can also bring along her buddy right here. Don’t 4get the steaks ladies!

[nickedmonton]

Doesn't salting steaks bring proteins to the surface, which enhances the crust during the searing process?

[bachrocktheamericahatersan]

2:49 looks more like the fillet side is over the coals while the strips side is not so much.

[weege]

i use the reverse sear method when im cooking steaks. no access to a bbq grill..

[Joey]

Anybody even see these in a store before? Like that size.

[eduardonavarro]

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.

[zeroskate]

You should also let the steaks rest at least an hour before grilling to allow them to get to room temp