Steak: Ale Porterhouse
Source of Recipe
internet
List of Ingredients
2 porterhouse steaks (1 1/2-inch) about 2 lbs. each
1/2 t. kosher or other coarse salt
2 T. unsalted butter
1 C. pale ale or other ale-style beer at room temperature
1 t. Worcestershire sauce (1 to 2)Recipe
Generously sprinkle steaks with salt and let them sit covered at room temperature 30-45 minutes.
Melt butter in small saucepan over medium heat. Remove pan from heat, stir in beer and Worcestershire sauce and reserve mixture.
Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test).
Keeping the smaller, more tender sections angled away from the hottest part of the fire, grill steaks uncovered 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 3-4 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times (more often if juice begins to form on surface). If grilling covered, sear both sides of meat first on high heat uncovered 2 1/2-3 minutes; finish cooking with cover on over medium heat 5-7 minutes, turning steaks once midway.
Transfer steaks to a platter and immediately top with equal amounts of beer-butter mixture. At the table, slide steaks from bones in thin strips and serve hot, making sure to spoon mingling meat juices, beer and butter on each portion.
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