A nice thick Porterhouse steak is the perfect dinner for two on a weeknight. The Porterhouse is similar to a T-Bone steak, but is cut from the rear area of the short loin and has a larger tenderloin steak opposite of the strip steak. The steak we had for dinner was around two inches thick, and very nice looking!
Our Porterhouse, all trimmed up of excess fat.
To prepare it, I simply trimmed it of any excess fat and seasoned it with a William Sonoma Smokehouse Rub I received as a gift. This rub had a very nice smokey flavor! The grill was turned up to high to get it nice and hot for searing, and the Porterhouse was thrown on.
This stuff had a great flavor!
Steak loves a hot grill!
While the Porterhouse was on the grill, I threw some sliced up mushrooms and onions into a pan with butter and a little Dale's Seasoning Sauce. This was left to go, stirring often, until the veggies were softened. French fries were also thrown into the air-fryer, and my wife threw together some Caesar salads to round out a great dinner.
Mushrooms and onions in Dale's Sauce!
French fries from the air-fryer.
Caesar sald is one of my favorites with a good steak.
The steak came out beautifully, with a nice beefy and grilled flavor. It was very juicy and flavorful. It proved perfect for two people, especially with the sides and salad. Plus as a small treat, I seasoned the French fries with truffled salt, making the French fries absolutely decadent! The best thing is, it was a quick meal to throw together and execute, which was perfect for a weeknight.
Check out the cross-hatched grill marks!
Sliced up; it provided two people with healthy portions both of the strip and tenderloin.
This was a great spread with very little effort.