Preparing Porterhouse Steaks
The best cooking method for this steak is direct heat grilling.
If you like your steak really rare, grill it over high heat. If you like it medium rare, you will need to lower the heat or move the steak to a cooler section of the grill.
Rare meat will take 7-10 minutes per side and when using an instant read thermometer in the side of the steak (do not touch the bone) will read 120° - 130°.
Preparing Kansas City Strips
Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on.
You should only turn your steaks once on the grill. Turning more often will cause the steaks to dry out.
Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.
The marbling and thickness of a ribeye, make it the perfect steak for grilling.
High heat and quick cooking is the best way to cook these tender steaks.
Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm.
You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill.
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*The Kansas City Steak Company has carefully selected a wine partner, the Global Wine Company, located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, to operate our wine program. Your wine purchase will be a separate transaction from your purchases on The Kansas City Steak Company website and call center, and will ship separately with respective tax and shipping/processing charges applied. Wine can be purchased only by adults 21 years and older. See shipping information on our website for states served. The Kansas City Steak Company promotions are not valid on wine purchases. The Kansas City Steak Company gift cards may not be redeemed for wine purchases.
Chatom Vineyards Cabernet Sauvignon, Calaveras Cou
Serve this bold Cabernet Sauvignon with equally bold red meat or game dishes. While lamb is a traditonal match for Cabernet, we prefer the Chatom Cabernet with beef, which complements its sweet fruit.
Hot summer days in the high Sierras give this Cabernet its plush blackberry, blackcurrant and plum tones; cold nights give it supporting tannins and natural, balanced acidity. Sweet cedar, clove and olive notes add savory complexity to the full-bodied palate.
Molino Barbera d'Alba Ausario Superiore
Barbera is an incredibly food-friendly wine, as its high acidity and low tannins makes it a natural with tomato-based sauces and meatless meals. The Molino Ausario will be terrific with everything from pasta dishes to gourmet pizzas to sharply flavored red meat dishes, such as steak tartare that might overwhelm softer reds.
There’s both heft and suppleness to this juicy red, which delivers loads of energetic black plum, tea and black cherry flavors on a complex, medium-bodied palate. Bright and bold.
Kaapzicht Pinotage, Stellenbosch
Complement this intense red’s savory side with equally intense, savory food. Stews, braises and roasts of game and red meats make a terrific match, especially if they’re complemented with a rich sauce or earthy ingredients such as mushrooms or root vegetables.
There’s an earthy, lightly funky edge to this Pinotage’s ripe black fruit aromas that’s characteristic of the grape. On the palate, the wine is ripe and dense, with loads of smoky, brooding black plum and blackcurrant fruit flavors and a savory, leather-like note.