Ingredients:4 (1-inch thick) porterhouse steaks
Instructions:Fire the mesquite grill to its hottest and cook the steak for 4 minutes per side for medium rare, on the rare side. Serve with potatoes of your choice. It is virtually impossible for a restaurant to give a recipe for cooking a steak that can be duplicated in the home. First of all, the quality of the meat should be prime, but even restaurants have trouble finding prime quality every time they order meat. The other two standards are choice and good. Secondly, not everyone has a grill or uses mesquite. You may choose to saute a steak or to use an oven broiler. Remember that the meat must be at room temperature. The grill or broiler must be very hot. If a skillet is used, the ideal one has ridges to allow fat to drain. Pour off any fat to avoid frying. If using an overhead broiler, use a slotted pan so that fat will drain off.
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