Porterhouse Steak and Corn
July 26th, 2014
Porterhouse Steak
Season your steak at least 2 hours before cooking. Rub with a little olive oil. Season with Chicago Steak seasoning from Weber Grill, a little chipotle pepper powder, and montreal seasoning mix. You will use equal parts of the Weber and Montreal seasoning and then just a sprinkle of chipotle. Refrigerate your steak. Soak your corn on the cob in water for at least an hour before the grill to prevent burning.
When it is time to heat up the grill, turn the heat to medium high. Put the corn on the grill first for about 15 minutes, turning occasionally. Turn the heat up to high heat and add the steaks directly over flame. Cook for about 8 minutes per side. When you put the steak on, take the corn off the grill and take the husk off. Put the corn back on the grill when you flip the steak to the final side. You want to corn to get some color and flavor from the grill. If you time this up right, your corn and steak will be done at the same time. Remember, when your steak gets off the grill you want to cover it and let it rest for at least 5 minutes to let the juices settle.
I served this steak with a classic Chianti from Florence, Italy. This wine is smooth in texture just like this steak. At first smell you get a sense of juicy cherries. But, then when you swirl it a few times you start to open the wine and smell so much more. There is really depth to this wine. At the finish you will get a touch of spice and a lingering juicy note that lasts and lasts.
Duca Di Cardino
Chianti
2012
Florence, Italy
~Julianne
Porterhouse Steak
Season your steak at least 2 hours before cooking. Rub with a little olive oil. Season with Chicago Steak seasoning from Weber Grill, a little chipotle pepper powder, and montreal seasoning mix. You will use equal parts of the Weber and Montreal seasoning and then just a sprinkle of chipotle. Refrigerate your steak. Soak your corn on the cob in water for at least an hour before the grill to prevent burning.
When it is time to heat up the grill, turn the heat to medium high. Put the corn on the grill first for about 15 minutes, turning occasionally. Turn the heat up to high heat and add the steaks directly over flame. Cook for about 8 minutes per side. When you put the steak on, take the corn off the grill and take the husk off. Put the corn back on the grill when you flip the steak to the final side. You want to corn to get some color and flavor from the grill. If you time this up right, your corn and steak will be done at the same time. Remember, when your steak gets off the grill you want to cover it and let it rest for at least 5 minutes to let the juices settle.
I served this steak with a classic Chianti from Florence, Italy. This wine is smooth in texture just like this steak. At first smell you get a sense of juicy cherries. But, then when you swirl it a few times you start to open the wine and smell so much more. There is really depth to this wine. At the finish you will get a touch of spice and a lingering juicy note that lasts and lasts.
Duca Di Cardino
Chianti
2012
Florence, Italy
~Julianne
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