Porterhouse with FastBrine

A Porterhouse steak is a premium cut, known for its tenderness and rich flavor. When seasoned with FastBrine, the savory notes of the meat are enhanced, bringing out its natural richness. The coarse salt crystals add a subtle crunch, while the seasoning blends perfectly with the smoky char from grilling or searing. The balance of flavors makes each bite a mouthwatering experience. Whether cooked rare or well-done, the Porterhouse steak remains juicy and satisfying. With FastBrine, every cut becomes an indulgence.

About the meat

The Porterhouse is known for its tenderness and rich flavor. It combines two prized cuts in one steak: the tenderloin on one side and the strip steak on the other, separated by a T-shaped bone. Often larger than a T-bone, it offers a generous portion ideal for sharing. The Porterhouse is prized for its marbling, which ensures a juicy and flavorful eating experience.

Instructions

1. Completely cover all sides of the steak with FastBrine.

2. With your hand, press the FastBrine into the steak so it doesn’t easily fall off.

3. Set a timer, as the thickness of meat will affect the timing of the preparation:

• For thin cuts under an inch, let the salt sit on the meat for 10 min. (skirt steak, flap…)

• For medium cuts around 1-2 inches, let sit for 15 min. (rib-eye, NY strip, pork chops…)

• For thicker cuts 2-3 inches, let sit for 25 min. (tomahawk…)

4. Preheat the grill on high heat/high flame (400-550°F degrees), making sure the grill is hot when your salt timer is done. 

5. Grill your steak, keeping in mind not to overcook. As a reference, for a medium-rare rib-eye, you can start by cooking 2 minutes on each side before removing the salt. 

6. Completely remove FastBrine from the steak and grilling surface, making sure all FastBrine crystals are removed.

7. Put the steak back on the grill for a final minute on each side

8. The steak is done! No need to add anything more. You can always bring it back to the grill if you feel it’s not cooked to your liking.

Pro Tips

• Take your steak out of the fridge approx. 30 min. before grilling to bring to room temperature. This  allows for a more even cook all the way through. If your meat is cold, it can cause the muscle fibers to tense.

• Cooking oil spray can be used to easily remove salt from grilling surfaces.

• Don’t overcook! You can always cook longer, but once you overcook, there’s no going back!

• Cooking times will vary based on the thickness of your steak.

• To remove the FastBrine crystals, you can use tongs to smack the steak on the grill rack or you can hold the steak in the air with tongs and smack it with a chef knife.

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