Porterhouse perfection!

Porterhouse perfection!
Photo by Stefano Giovannini

We’re in the full swing of summer, so I’m sure most of you have been grilling everything from the simple hot dog to the sophisticated porterhouse. For the latter, here are some my inside tips to making a perfect steak.

I like to choose a steak that is at least an inch thick. Prime, of course, should be your first choice of grade.

Get your steaks up to room temperature before grilling — this makes for an even cook. And be sure to season them — salt and pepper work wonders.

Before grilling, you should always clean your grill with a high-quality grill brush, then wipe the grates with a slightly moistened rag and a touch of oil to ensure a nice sear. You also want to turn your grill on at least 15 minutes before grilling to prevent the meat from sticking to the grill.

Now we are ready to grill! Grill with the top down — this will increase the grill’s temperature and cut down the cooking time. But don’t open it until the steak’s grilled for four minutes. Turning the steak too soon can prevent searing all the wonderful juices inside.

You will know when your steak is ready to be turned when it does not stick to the grill — medium rare or medium is all a quality steak needs to be cooked to. Oh, and never use a fork to turn the steaks — although this looks really cook, all you will do is put holes in the steak and let the juices run out. Use a pair of tongs instead.

Lastly, let the steak sit a few minutes before cutting into it so the juices relax.

Now that you know how to grill a perfect steak, this week, I am giving you a recipe for the Cajun marinated rib-eye steak straight out of the Morton’s Bible, with a potato walnut and grape salad on the side. Here we go:

Cajun marinated rib eye with potato walnut and grape salad

Yields four portions


Four 16 oz. rib-eye steaks, prime aged if available

1/2 cup of Morton’s Cajun Seasoning, or any Cajun spice you like

2 cups salad oil

1-1/2 lbs. red potatoes cut in quarters

1/2 cup mayonnaise

1/2 cup sour cream

1 cup red grapes, halved

1 stalk of celery, diced

3 ounces toasted walnut halves

3 tbls. chives, sliced

5 fresh mint leaves, sliced thin

With a regular fork, stab the meat about 25 times on each side.

Place the Cajun seasoning in a shallow pan.

Press the steaks into the Cajun spice, then reshape the steak and submerge it in the salad oil in a separate pan. Repeat this till all the steaks are done.

Let these marinate for at least 60 hours in the fridge. In other words if you want to eat on Saturday, make them on Wednesday!

Three days later …

Start of by putting the potatoes in a pot with cold water and salt. Boil them until they are just underdone. A toothpick should go through them with some resistance.

Strain, do not rinse, the potatoes. Lay them out on a cookie pan and pop them into the fridge to cool.

In a bowl, mix the remaining ingredients together.

When the potatoes are cool, gently fold them into the mix and season with salt and pepper. Done.

About a half hour before you are ready to grill the steaks, take them out of the oil and let them drain on a wire rack. If there is too much oil left on the steak when you put them on the grill, the fire department will be joining you for your BBQ.

Get your grill nice and hot then wipe off any excess oil that is on the steaks with a spatula or a towel.

You know what to do next!

I hope these tips helped.

Oh, and this Thursday at 1 pm, I will be at Macy’s in Herald Square representing Brooklyn and Morton’s in their annual Battle of the Burgers. Come by and check it out!

Battle of the Burgers at Macy’s [151 W. 34th St. and Seventh Avenue in Manhattan, (212) 695-4400], July 21 at 1 pm.

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