GRILLED T-BONE, SIRLOIN, TENDERLOIN OR PORTERHOUSE STEAK
INGREDIENTS:
1 steak cut 1-inch thick per person
1 stick margarine
4 ozs. Worcestershire sauce
Wild Bill's Dry Meat Rub - to taste (Recipe on Sprite Can Chicken
page)
Salt - to taste
Pepper - to taste
Meat tenderizer (optional)
MSG - to taste (optional)
Prepare charcoal grill by igniting about 20 pieces of charcoal stacked in
the shape of a pyramid placed in the center of the grill. You can also
use a piece of light gauge metal pipe or a tall size fruit juice can with
the top and bottom cut out and holes punched into the side to make a chimney
or purchase a "store bought" chimney. Place a piece of newspaper
in the bottom of the can and place charcoal on top of the newspaper and
light. It will take about 15 to 25 minutes for the charcoal to burn
and obtain a gray color. While charcoal is getting ready, trim excess fat
from edge of steaks and slash remaining fat at 2-inch intervals to prevent
curling. Coat steaks (both sides) with a sprinkling of Wild Bill's Dry
Meat Rub and MSG and/or Meat tenderizer (optional) allowing steaks to come
up to room temperature. When charcoal is ready, place the grill rack
about 4 inches above the charcoal. Coat steaks with a mixture of the
Worcestershire sauce and melted margarine. Quickly sear steaks on both
sides alternating grill grid pattern if you desire to seal in the juice.
Cook steaks as directed below in the Timetable. Season steak with salt
and pepper after removing from grill. Home made garlic butter with
fresh chopped parsley makes an excellent topping as well. You can check the steaks with a
meat thermometer and use the following Timetable as a guide for grilling
each side:
Rare: Grill 4 to 5
minutes each side, internal temp. 140 degrees
Medium: Grill 7 to 8 minutes each side, internal
temp. 160 degrees
Well:
Grill 10 to 11 minutes each side, internal temp. 170 degreesNote:
Traditionally a filet mignon steak's outer edge is wrapped in bacon and
pegged with a toothpick and grilled as above.
Above Porterhouse steak (06-29-04) served with a helping of sautéed
onions, fries and garlic style Texas toast. Wine of your choice!
Don't know what happened to the salad! Home made potato "nuggets" or Tweet's Tattor Chunks as I call
them go very well with steak and easy to make. Peal potatoes, quarter
and boil for about 10 minutes; drain and rinse with cold water and pat dry.
Deep fry in hot oil at 350 degrees until golden brown. Drain on paper
towels, sprinkle with salt and brush melted margarine on top. Pix
below:
Tweet's tattor chunks were a regular at the Porter home on steak day when
all the kids were home. I miss the "rug rats" of which
they now have their own families and the grand kids are teenagers and/or
approaching that age. Time certainly does not wait on no one!
Below pixs of charcoal chimney old and new one: It is hard to wear
out a Weber kettle charcoal grill!
Bill aka Mickey Porter 09-19-08
Additional pixs added 12-13-08. One of our local grocery chains had
a special on T-Bone steaks at $ 4.98 a lb. and checked them out and picked
up four beauties for a quick T-Bone steak meal.....at that price it is hard
to beat since the T-Bone and Porterhouse steaks have been selling for around
10 bucks per pound of late. I did not do a complete photo pictorial
essay since most of the stuff has already been covered but did add a few
pixs of sautéing some veggies; green bell pepper, onions, fresh garlic and
baby Bella mushrooms in olive oil:
Above veggies ready to sauté.
Veggies sautéed and ready for the plate.
A couple of those T-Bone steaks with meat tenderizer and Wild Bill's Dry
Meat Rub added and allowed to come up to room temperature before placing
over a hot bed of charcoal, seared quickly on both sides and mopped with a
mixture of Worcestershire sauce and melted margarine.
Above T-Bone steaks served with the sautéed Bella mushrooms, onions,
green peppers, garlic, buttered garlic and parsley, mash potatoes/red
with a little skin left on, home made garlic style Texas toast, toss salad
and dark wine. Can you say "Beautimous?"
