If you are looking for the vest flavor then a porterhouse could be a perfect choice for you always. If cooked properly, you can be sure you are going to find it even tastier without any single spice or flavor added to it. The fact that the cuts of meat are that big, it is important to learn more about how best to go about grilling a porterhouse steak properly as you use the right grill such as the Weber Spirit II E-210. Overcooking your meat may make you lose so much especially when talking about the flavor of your meat. When cooking, you have the chance to use an oven or a grill such as the Weber Spirit II E-210. On the other hand, if you are looking for a better way to grill your porterhouse steak properly then you need to think nothing less than using a good grill like the Weber Spirit II E-210. Even as you do this, other things are considered important as well core so if you want to have the tastiest steak ever. The guide below will help you know about some of the crucial things that you need to know when grilling a porterhouse steak.
To begin with, choose a high-quality grill. With the option of a good grill such as the Weber Spirit II E-210 They also distribute heat evenly making them a better option always for the best porterhouse steak. Such good grills will make you find things better with the thick cuts of porterhouse.
With proper practice on how to grill s porterhouse steak, you can be very certain about getting the best results as well. This will greatly depend on your preferences. Grilling tips are, however, still very important even as you make up your mind in this case.
Another key tip is knowing how best to season your steak. By seasoning your cut with salt and pepper, you will have a great taste and you can be sure you will enjoy a great taste. The next step is brushing the steak with butter or oil to add more flavor.
The last bit that you need to know is how to reverse sear the steak. The best method that is commonly used by most people and has always given the best results is opting to do the searing of the cuts of meat first before cooking overheat.