This post is sponsored by Omaha Steaks. Rest assured, all opinions are my own.
I recently had an opportunity to travel to Georgia to spend the weekend grilling up a storm with my friend Chris Campbell of Campbell’s BBQ. Getting out of New York in the winter certainly has its advantages and thanks to Omaha Steaks, we had an assortment of great steaks and seafood to try. I had been raving to Chris about their products for some time now, and finally we could taste them together.
You see, Chris is very much like myself in that we love to cook on a wide assortment of grills as well as indoors. To be honest, I usually get quite a bit of anxiety cooking at someone else’s house because I know they won’t have all of the tools I usually prefer and I end up bringing them with me when I travel. This might sound a little crazy if you don’t love to cook as much as I do, but trust me, I love a good knife, a decent instant read thermometer and depending on what I will be cooking, various other tools.
Well, I have to tell you that all those worries were put to rest when I showed up at Chris’s house. I’ve never seen such organized cupboards of plastic containers, multiple sets of measuring cups all perfectly nestled in order in a drawer and a pantry stocked with so much food that you would swear a family of four lived there. Yeah, Chris is currently a single guy in a giant house, with all the cooking supplies you’d ever need with a gorgeous outdoor kitchen. Even his olive oil collection was impressive.
Chris called a few of his friends over to join us for the weekend since we would be cooking up so much food. Cooking for others and watching the expression on their faces as they dive in is what makes it so much fun for myself. For breakfast one morning we thought it would be fabulous to grill up a Private Reserve Porterhouse steak from Omaha Steaks, fry some eggs and roast some potatoes on the grill to share with everyone. This steak is wet aged for 28 days for extra tenderness and flavor. I don’t know about you, but I could eat steak and eggs every single day if I wasn’t running around like a maniac trying to get to work every day. I’ve been a steak and potatoes type of gal my whole life and I’m certainly not going to change any time soon.
So let’s get to the best part, the meat! A porterhouse is the best of both worlds having the filet mignon on one side of the bone and a strip steak on the other. How does that differ from a T-bone steak? Well, all porterhouse are t-bone steaks but not all t-bones are porterhouses. The difference comes down to the size of the tenderloin portion. Both steaks are cut from the short loin, have a T shaped bone, and contain the filet and strip. The United States Department of Agriculture says that the filet is required to be at least 1.25 inches thick in order to be classified as a porterhouse. If the tenderloin measures less, it is classified as a t-bone. Is one better than the other? No, it is just a matter of personal preference.
For our 24 ounce porterhouse, I grilled it direct in the Big Green Egg over charcoal. We set up one side of the grill with a half moon cast iron griddle so we could cook the potatoes as the steak was grilling. Now, there are many different ways you could cook a porterhouse. For this cook, I seared the steak on both sides, and then flipped it every minute or two until I reached an internal temperature of 125F internal. I let the steak rest for about 5 minutes covered with foil and after the temperature raised during the rest, I was over my 130F mark for a perfect medium rare.
A perfect alternative method would be to do a reverse sear. In this method, you would grill the steak at 250-275F until an internal temperature of 115F, and then sear it on the grate or cast iron for 60-90 seconds a side after getting the grill nice and hot. Why did I not use this method on this cook? I needed the grill to be hot to roast my potatoes and it is honestly quicker to grill it direct. Both methods are perfectly fine to use and it just depends on your specific situation.
Steak and eggs is not just great breakfast food as it can be enjoyed any time of day. If you are grilling with friends and having it for breakfast, I highly recommend a mimosa as you’re cooking (thanks Chris!). There are many ways to cook eggs, so cook ‘em like you like ‘em. I decided to cook some farm fresh eggs sunny side up to complement the steak and potatoes I grilled.
Porterhouse Steak and Eggs with Roasted Potatoes
- 1 Porterhouse steak
- 1 tbsp kosher salt
- 2 tbsp ghee or oil such as extra light olive oil, canola (for searing steak)
Sunnyside Up Eggs
- 4 eggs
- 2 tbsp butter, bacon fat or oilve oil
- Kosher salt and fresh ground pepper to taste
- 1.5 lb Baby potatoes
- 2 tbsp minced fresh rosemary leaves
- 4 tbsp olive oil
- Kosher salt and fresh ground pepper to taste
- Light grill to medium-high heat (approximately 400-425F) and set up for direct grilling. A cast iron griddle or cast iron pan on one side is ideal for cooking the potatoes and a grate directly over the fire for the steak. If you don’t have cast iron for the potatoes, any skillet that is suitable for grill usage will work.
- Rinse the potatoes, pat dry with a paper towel, then cut in half and place in a bowl with olive oil, kosher salt, pepper, and olive oil. Stir to thoroughly coat potatoes.
- Place potatoes on cast iron griddle or in skillet and allow to roast. They will need to be turned every few minutes, and continue to roast them as you cook the steak. Potatoes are ready when they are browned nicely on the outside with a tender inside.
- Before placing the steak on the grill, lightly oil or rub with ghee then season liberally with kosher salt. There is no need to bring your steak to room temperature prior to grilling.
- Allow steak to grill and for approximately 60 seconds then if you prefer a nice crosshatched pattern in your steak, give the steak a quarter turn and continue to grill for 60 more seconds, then flip steak to other side. Continue to grill steak, flipping every minute or so until internal temperature is approximately 125F internally for medium rare. Total cooking time is approximately 10 minutes depending on thickness and weight of steak.
- Take steak off the grill and tent with aluminum foil then let rest for about 10 minutes while you finish the potatoes and cook the eggs. After the resting stage, the final temperature of the steak will be over 130F for a nice medium rare. Cook longer or shorter depending on your doneness preference.
- In preheated skillet, or on griddle, add butter then add cracked eggs. Season with kosher salt and pepper to taste. Cook eggs until whites are firm and yolk remains runny.
- Serve sliced steak with roasted potatoes and eggs and enjoy!