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Ginger Porterhouse Steak with Roasted Sesame Salt Recipe

Ginger Porterhouse Steak with Roasted Sesame Salt Recipe
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“King of the T-bone”, “Bone-in Fillet” or “Bone-in New York Strip” – whatever you prefer to call it, the Porterhouse steak is a delicious and highly prized piece of beef.

Cut from the short loin area, the T-shaped bone divides the steak into two sides. One side is a tenderloin filet and the other is a strip loin, better known the New York Strip Steak. The Porterhouse is a very large cut and is often adequate for two people. In this recipe, two Porterhouse cuts can serve four people, but if you are feeling particularly ambitious you can adjust the serving size.

Ginger Porterhouse Steak with Roasted Sesame Salt

Prep Time 30 min
Cook Time 18 mins
Ready In 50min
Yields 2-4 servings

Ingredients

    • 3 tablespoons vegetable oil
    • 2 tablespoons peeled, grated fresh ginger
    • 2 teaspoons kosher salt
    • 1½ teaspoons freshly ground black pepper
    • 2 porterhouse steaks, each about 1¼ pounds and 1 inch thick, trimmed of excess fat

Seasoned Salt

    • 3 tablespoons sesame seeds
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper

Technique

  1. Stir the oil, ginger, salt, and pepper in small container. Use the mixture to cover both sides of each steak.
  2. Allow to stand at room temperature for 15 to 30 minutes before grilling so that the steak absorbs the flavours.
  3. Pre-heat the grill covered on high heat (temperature gauge should reach 450°)
  4. Heat a 10-inch skillet over medium heat (you can use your stove top or grill side burner).
  5. Add the salt ingredients to the skillet.
  6. Cook until deep golden brown, 5 to 10 minutes, stirring occasionally with a wooden spoon to prevent burning. Pour the roasted salt evenly among four small dipping dishes.
  7. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat).
  8. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salts.  Guests are meant to dip an edge of each slice of steak in the salt.

If you love beef as much as we do you NEED to try out these other amazing recipes for different cuts of beef:

Charbroiled Flank Steak with Chinese Five-Spice

Herb Crusted Beef Tenderloin

Grilled Sirloin Hamburger with Caramelized Onions

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