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Father’s Day Porterhouse Steaks on the Grill

Father’s Day Porterhouse Steaks on the Grill

Treat dad to a meal as special as he is this Father’s Day with Porterhouse steaks marinated in beer.

This father’s day we’re bringing something really special to the table. Perfectly grilled Porterhouse steak, soaked in a savory marinade of my hub’s favorite beer and fresh garden herbs. It’s divine. It’s drool-worthy. I may just fight him for every bite.

Except I won’t. Because #FathersDay.

Porterhouse steaks are one of my family’s favorite cuts. The thick NY Strip on one side of the bone and juicy tenderloin filet on the other means deliciousness every time.  

Here’s a little knowledge drop for you - the difference between a Porterhouse and T-Bone?  The size of the filet is bigger with a Porterhouse. You’re welcome. 

The other thing I love about a Porterhouse? It’s pretty much a meal in itself. Serve with fries and leafy greens and you’ve got yourself a lovely dinner. Oh, and beer. Don’t forget the beer!

Cheers to you, dads!

Beer Soaked Porterhouse Steak

Ingredients:

  • 2 HT Reserve Angus Beef Porterhouse Steaks
  • 1 12 oz. can of dad’s favorite beer (we used Boddington’s)
  • 2 Tb. Harris Teeter Spicy Brown Mustard
  • 2 Tb. Harris Teeter Worcestershire Sauce
  • 1 tsp. salt, plus more for seasoning
  • ½ tsp. black pepper
  • 1 Tb. fresh sage, chopped plus more for garnish
  • 2 Tb. Harris Teeter unsalted butter

Directions:

In a large mixing bowl, combine beer, mustard, Worcestershire sauce, salt, pepper, and chopped sage. Place steaks in a large baking dish and pour the marinade over top. Cover and refrigerate for up to 8 hours, flipping the steaks occasionally.

Preheat the grill to high heat and coat the grill with cooking spray. Remove steaks from marinade, sprinkle each side with salt, and place on the grill. Reduce heat to medium high. Cook for 6-8 minutes per side, or until nicely charred on the outside and the desired internal temperature has been reached.  (We like ours medium-rare to medium-ish. How’s that for being scientific?)

Once cooked remove steaks from the grill and place on a cutting board. Immediately top each steak with one tablespoon of butter each, and sprinkle with additional sage. Allow the steaks to rest 5-10 minutes prior to slicing.


Katie Harding is the publisher of Forks and Folly. A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and the oxford comma