Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

Broiled Porterhouse or Sirloin Steak

Porterhouse steak

MENU IDEA
Broiled Porterhouse Steak
French Fried Potatoes
Green Beans
Tomato-Onion Salad
Garlic French Bread
Butter or Margarine
Angel Food Cake
Beverage

Beef porterhouse or sirloin steak, cut 1 to 2 inches thick

Salt

Pepper

Set regulator to broil. Place steak on broiler rack. Insert broiler pan and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch steak is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season.

Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 to 25 minutes for medium-done steak. Steaks cut 2 inches thick require 30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak; 2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a 1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak.