THE BEST STEAK TO END YOUR SUMMER GRILLING (WOW!) | SAM THE COOKING GUY

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

porterhouse steak

💰Cheaper: sirloin steak

Sirloin is more affordable while still offering good flavor.

Remove the porterhouse steak from the refrigerator and let it come to room temperature.

Weigh the steak; it should be about three and a half pounds.

Brush the steak with melted beef tallow, ensuring to coat all sides.

Crush and peel garlic cloves, then add them to the melted tallow along with a piece of rosemary for flavor.

Season the steak generously with salt and black pepper on all sides, including the fat side.

Prepare the grill with a two-zone cooking setup, placing charcoal on one side for direct heat and leaving the other side empty for indirect heat.

Sear the steak over direct heat for about 4-5 minutes on one side until it develops a good color.

Flip the steak and sear the other side for another 4-5 minutes, then check for doneness.

Move the steak to the indirect heat side of the grill, close the lid, and let it cook until it reaches the desired doneness, checking occasionally.

Baste the steak with more melted tallow during cooking, especially on the fat side.

Check the steak's sides and edges, ensuring they are cooked and basted as well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens