1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
Himalayan Pink Salt and Freshly Ground Black Pepper
The night before grilling, pour marinade over the desired type of meat.
Cover, and refrigerate for up to 8 hours.
Allow steak to sit at room temperature for 30 minutes before cooking.
Before you grill, lightly coat the meat with olive oil.
Extra option: If you have a Cal Flame smoke tray, soak your chips in water for 30 minutes before you grill. When you begin to grill, make sure you smoke chips are in the grill for added flavor.
Start by making sure your Cal Flame Grill Exclusive V-Grate Cooking Grate surface is clean.
Ignite your grill and raise the heat to 450 Degrees Fahrenheit
When the grill is heated add Vegetable oil on the grill to prevent sticking.
Season the steak and keep it simple. The real secret is using Himalayan Pink Salt and Freshly Ground Black Pepper.
Steaks grill quickly so you may only need to turn them over once. If you flip too much you may experience loss of flavor.
Depending on how you like your meat cooked is the cooking time. Reference Below:
Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher
Cal Flame features that will enhance your porterhouse steak:
You can choose to place your steak in the sear zone if you like a slight crisp.
Another option is to add the Cal Flame Charcoal Accessory to your grill for added flavor along with adding the smoke tray for flavor as well.
Rest the steak on a plate or cutting board before you start cutting. Letting the steak settle will give juices time to soak into the meat.
Enjoy your meat grilled to perfection and cooked evenly on your Cal Flame Grill.