Reviewed: Jul. 30, 2009

There's nothing better than a perfect porterhouse. It's the best of both world's - a strip on one side and a filet on the other. I rubbed the whole steak with a little olive oil, lightly scored the strip and rubbed McCormick's Montreal Steak Seasoning into it and let them rest until they got to room temp, no need for tenderizer. I left the filet side alone. Once these came off the grill I let some garlic butter melt over them.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Dec. 21, 2007

If you let the meat come to room temperature before cooking you will get a tender steak!! I tried it and it's true - now I always make sure they're room temp. before I cook them - TRY IT - IT WORKS!! I also use Montreal steak seasoning.

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Reviewer:

Cindy in NY

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Reviewed: Dec. 21, 2007

A porterhouse, like a t bone, is really two steaks; a strip (yuck) and a filet (yum). The strip side does need tenderizing, usually, but leave the filet side alone. A mechanical tenderizer is best for that strip side.

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mcfly3

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

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Reviewed: Dec. 21, 2007

Tried this with garlic infused EVOO. It was wonderful. I also eliminated the meat tenderizer because I didn't have on hand. Thanks for the recipe.

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mominpa

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Reviewed: Jun. 17, 2007

Delish combo of flavors!

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chaniya

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Reviewed: Apr. 19, 2007

Very simple and very good.

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Reviewer:

TBYE7

Cooking Level: Expert

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Reviewed: Feb. 16, 2007

Used T-bones brushed with some olive oil. Left out the meat tenderizer and instead used fresh ground black pepper and Durkee's steak seasoning. Simple, but adjust the seasonings to your taste. We did use steak sauce but we always doo. Quick and easy.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 11, 2006

Very simple - I use McCormick's Montreal Steak Seasoning whenever I am in a rush and just want a great cooked steak without much preparation.

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Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 23, 2006

I used McComrick's Montreal steak seasoning and fresh cracked pepper. I prepared these the morning of and let them sit wrapped in the fridge all day. Lightly brush the steaks with oil, you really only need a very light coat or you can end up with a grill fire.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Oct. 9, 2004

All was well- with a side of mushroom sauce.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Sep. 7, 2004

This was a very easy recipe, although when I grilled the steaks the came out only with a slightly bland taste. My husband added steak sauce when eating. The only time I think a steak has good miranade is when my husband doesn't added steak sauce.

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PUNKNICK28

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Reviewed: Mar. 6, 2004

You can not go wrong with this recipe. There is nothing to it. It is so easy....simple. The taste is just amazing. Gotta try this. Thanks.

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Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Mar. 20, 2002

This was quick, easy and tasty! Thanks!

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Reviewer:

CHILEAZ

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Reviewed: Feb. 18, 2001

It couldn't any easier. "Canadian Steak Seasoning" is made by McCormick. It is also available generically as "Master Choice" GREAT SHAKES - Grilled Steak Seasoning. This can be used for any type of steak - not just Porterhouse. Try it with chuck or round! Tenderizer and MSG can be sprinkled together or only one and not the other. Salty and spicy - high in sodium!!! Great for George Foreman type grills!

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