Cook Steaks like Morton's the Steakhouse
An executive chef at Morton's the Steakhouse provides a video cooking demonstration on how to cook the perfect steak just like the one's served at the restaurant.
Morton the Steakhouse Recipe
Makes 6 servings
3 (24 oz.) aged porterhouse steaks
extra virgin oil
3 tablespoons steak seasoning
9 tablespoons au jus (optional)
1 cup reconstituted store bought veal demi glace
2 1/2 teaspoons beef base
1 1/4 teaspoons chicken base
1/2 teaspoon whole black peppercorns
pinch white pepper
1/8 teaspoon garlic powder
1 bay leaf
1/8 teaspoon dried thyme
5 quarts boiling water
Notes: When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.