A bone-in cut from the back of a steer, combining meat from the top loin and the tenderloin, the porterhouse gained its repute in beery cheer. Eighteenth-century porters in London's Covent Garden market drank ale in taverns that came to be known, in England and America, as "porterhouses." A New York pub owner popularized the steak in the United States during the War of 1812 and gave it a name by association with his porterhouse business. This recipe toasts that legacy with a bit of the brew, added after grilling for a complementary tang.
SERVES 2 TO 4 OR EVEN MORE
| 2 | 1½-inch porterhouse steaks, about 2 pounds each, at least choice grade |
| Kosher salt or other coarse salt | |
| 2 | tablespoons unsalted butter |
| 1 | cup pale ale or other ale-style beer, at room temperature |
| 1 to 2 | teaspoons Super Wooster Sauce ([>]) or other Worcestershire sauce |
Generously sprinkle the steaks with salt and let them sit covered at room temperature for 30 to 45 minutes.
Melt the butter in a small saucepan over medium heat. Remove the pan from the heat, stir in the beer and Worcestershire sauce, and reserve the mixture.
Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).
When grilling porterhouses, it's important to keep the smaller, more tender section of the steak angled away from the hottest part of the fire. Grill the steaks uncovered over high heat for 2½ to 3 minutes per side. Move the steaks to medium heat, turning them again, and continue grilling for 3 to 4 minutes per side for medium-rare done ness. The steaks should be turned a minimum of three times, more often if juice begins to form on the surface. If grilling covered, sear both sides of the meat first on high heat uncovered for 2½ to 3 minutes; finish cooking with the cover on over medium heat for 5 to 7 minutes, turning the steaks once midway. Transfer the steaks to a platter and immediately top with equal amounts of the beer-butter mixture.
Bring the steaks to the table, slice the meat from the bones in thin strips, and serve hot, making sure to spoon the mingling meat juices, beer, and butter on each portion. Consider Crispy Cumin Fries and St. Louis Italian Salad for sides.