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YouTube/PopSugar Morton"s The Steakhouse has been an American fixture for much more than 30 years, and there"s nothing much more iconic 보다 the institution"s classic porterhouse steak.We paid a visit to the Morton"s kitchen, where we learned all around choosing a an excellent steak, and the Morton"s technique to ensure a tender, juicy piece of meat every solitary time.

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Bonus: we scored the cooking recipes for their crowd-pleasing au jus, too. Check out what friend think as soon as you clock the video now—and keep reading for the Morton"s Porterhouse recipe!


Recipe #1: Porterhouse Steak

From Morton"s The Steakhouse

Ingredients

Three 24-ounce age porterhouse steaks, each around 1 ½ customs thick

Vegetable oil cooking spray

2 tablespoons seasoned salt

6 tablespoons au jus (optional), for serving

Directions

When purchase porterhouse steak, ask because that the center cut, which has actually the biggest fillet, and look because that moderately plentiful marbling and also a tail that tapers to a broad of 1/2 customs or less. Once the meat get the ideal medium-rare, it will visibly tighten follow me the bone as it begins to pull away from it.

Remove the steaks from the refrigerator and let them remainder at room temperature for 30 to 60 minutes.Prepare a gas grill or preheat the broiler and also position a rack 4 inches indigenous the heating element. Easy spray the grill rack v vegetable oil food preparation spray. The burners have to be on high.Season the steaks lightly on both sides with the seasoned salt. If making use of a gas grill, grill for 6 come 8 minutes. Turn, utilizing tongs, and grill the other side for 5 to 6 minutes because that medium-rare or till the desired degree of doneness. If using the broiler, broil 4 inches from the heat resource for 8 to 10 minutes. Turn, using tongs, and also broil the other side for 6 come 8 minutes for medium-rare, or until the desired degree of doneness.

Makes 3 porterhouse steaks.

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Recipe #2: Au Jus

From Morton"s The Steakhouse

Ingredients

1 cup reconstituted store-bought veal demi-glace

2 1/2 teaspoons advertising beef base

1 1/4 teaspoons advertising chicken base

1/2 teaspoon entirety black peppercorns

1/8 tespoon garlic powder

1/8 tespoon dried thyme

1 only leaf

Pinch of fresh ground white pepper

Directions

A great accompaniment come a Morton"s porterhouse, or any type of other reduced of steak. If you decide to twin or triple the amount of au jus you do at one time, cool the strained sauce in a bowl, set in a larger one filled through ice cubes and also water. This is the best method to cool big amounts of warm liquid. Because that the 1 cup we make here, it’s not necessary.

In a medium saucepan, incorporate 1 ¼ cups water v the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, only leaf, and white pepper. Whisk well.Bring come a cook over medium-high heat and also cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or till glossy and smooth.Strain with a chinois or fine-mesh sieve into a steel bowl. Discard the solids.Let cook, then cover and refrigerate because that at the very least 1 hour till chilled. Scrape off any type of fat that has actually congealed on the surface.Use appropriate away or transfer to a lidded container and also refrigerate for up to 3 days.

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Makes about 1 generous cup.