Grilled Wagyu Porterhouse Steak
Here's a delicious recipe for cooking Wagyu Porterhouse steak:
Recipe: Grilled Wagyu Porterhouse Steak
- 1 Wagyu Porterhouse steak, about 1 1/2 to 2 inches thick
- Salt and pepper to taste
- Olive oil
- Optional: Garlic butter or compound butter for serving
- Preheat your grill to high heat (around 450°F to 500°F) for direct grilling.
- Remove the Wagyu Porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes. This helps ensure even cooking.
- Pat the steak dry with a paper towel and season it generously with salt and pepper on both sides.
- Drizzle a little olive oil over the steak and rub it in, coating the meat evenly.
- Place the steak on the hot grill grates directly over the flames. For a medium-rare doneness, grill it for about 4 to 5 minutes per side, flipping only once. Adjust the cooking time according to your preferred level of doneness.
- Use a meat thermometer to check the internal temperature of the steak. For medium-rare, it should read around 130°F to 135°F (55°C to 57°C).
- Once the steak reaches your desired doneness, remove it from the grill and let it rest for about 5 to 10 minutes. This allows the juices to redistribute within the meat for optimal flavor and tenderness.
- Optionally, you can add a pat of garlic butter or compound butter on top of the steak while it rests to melt and enhance the flavors.
- After resting, slice the Wagyu Porterhouse steak against the grain into thick, juicy slices.
- Serve the grilled steak with your favorite side dishes, such as roasted potatoes, grilled vegetables, or a fresh salad.
This recipe highlights the natural flavors of the Wagyu Porterhouse steak while achieving a perfect medium-rare doneness. The high heat of the grill seals in the juices, creating a caramelized exterior and a tender, juicy interior. Enjoy the rich, buttery taste and incredible marbling that make Wagyu beef truly exceptional.