If you let the meat come to room temperature before cooking you will get a tender steak!! I tried it and it's true - now I always make sure they're room temp. before I cook them - TRY IT - IT WORKS!! I also use Montreal steak seasoning.
It couldn't any easier. "Canadian Steak Seasoning" is made by McCormick. It is also available generically as "Master Choice" GREAT SHAKES - Grilled Steak Seasoning. This can be used for any type of steak - not just Porterhouse. Try it with chuck or round! Tenderizer and MSG can be sprinkled together or only one and not the other. Salty and spicy - high in sodium!!! Great for George Foreman type grills!
I used McComrick's Montreal steak seasoning and fresh cracked pepper. I prepared these the morning of and let them sit wrapped in the fridge all day. Lightly brush the steaks with oil you really only need a very light coat or you can end up with a grill fire.
A porterhouse like a t bone is really two steaks; a strip (yuck) and a filet (yum). The strip side does need tenderizing usually but leave the filet side alone. A mechanical tenderizer is best for that strip side.
There's nothing better than a perfect porterhouse. It's the best of both world's - a strip on one side and a filet on the other. I rubbed the whole steak with a little olive oil lightly scored the strip and rubbed McCormick's Montreal Steak Seasoning into it and let them rest until they got to room temp no need for tenderizer. I left the filet side alone. Once these came off the grill I let some garlic butter melt over them.
When listing ingredients it would be good to say more accurately what some of them are. I.E. What is "Canadian seasoning?"
Very simple - I use McCormick's Montreal Steak Seasoning whenever I am in a rush and just want a great cooked steak without much preparation.
A good recipe gone bad because of the tenderizer, which Hubs never uses when he grills steaks. This cut of meat doesn't/shouldn't need tenderizer, let alone this much! Steak seasoning is good, as is olive oil, although Hubs says he doesn't really notice a difference with or without it. Porterhouse works great for us - he enjoys the strip portion and I prefer the tenderloin. Begin with steaks at room temperature. Let rest, covered, for about 5 minutes after cooking to allow juices to redistribute.
Tried this with garlic infused EVOO. It was wonderful. I also eliminated the meat tenderizer because I didn't have on hand. Thanks for the recipe.
