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1
Place steak on deep plate or in pie pan.
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2
Sprinkle lightly with garlic powder, too much will kill your meat's flavor.
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3
Cover very generously with seasoning salt, you can't add to much of this.
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4
Add plenty of worsteschire sauce, making sure it gets through the seasonings to the steak.
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5
Flip steak over and repeat all 3 ingredients in order.
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6
Let marinate for 20 - 45 minutes, flipping over at half time.
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7
Heat your grill on the highest setting for 5 - 10 minutes.
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8
Add steak once grill is hot and pour 1/2 of the remaining marinade on the steak - be careful not to let the grill flame up.
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9
Cook for approximately 3 minutes and rotate the steak 180 degrees.
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10
Cook for another 3 minutes and turn the steak over, pour the remaining marinade on at this time, again watch out for flames.
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11
Cook for 3 minutes and rotate the steak 180 degrees.
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12
Your steak is done when you see the meat starting to separate from the bone, but cut into it to check for individual preference on color.
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13
These instructions are for a 2 - 2 1/2 lb. porterhouse steak, about 1 1/2 - 2 inches thick, cooked on a regular gas grill, preferably to a rare (warm red) state. If cooking for guests sharing the steak, you can always cook a little longer in the microwave for those that like the center pink or well done.
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14
Serve hot with your favorite red wine and good cheese, light salads & herb pasta or mashed potatoes and steamed veggies aren't a bad idea either.
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15
Best part is any leftovers make great cold steak salads, yummy toppings for nachos or breakfast fillings for tortillas.
