Grilling a couple of Porterhouse Steaks is a great way to kick off a weekend a couple days early.
Getting a steak this thick to come out perfect can be challenging so I use the “Reverse Sear” method of cooking where you roast the steak to a specific temperature, let it rest, and then sear the steak before service for an additional layer of flavor and color. Learn about the reverse sear method here: How to grill the perfect steak every time
Corn is almost made for grilling. For a while, I tried various methods of cooking it on the grill. From wrapping it in foil, to soaking, or even pre steaming the corn, I have found that hands down the best way to grill corn is just to throw it on the grill with no prep at all. Husk, silk, and kernel all go on the grill and roast for about 15-20 min. Turn the corn every few min so it roasts evenly, but other than that there is nothing too it. When you go to shuck the corn, the silk and husk almost fall off with no mess and leave you with steaming splendor.
The steak has rested and I sear it for a couple of minutes on each side
One of my attractions to the T-Bone steak is that you have a filet on one side, and a strip on the other. I prefer to cut the meat off of the bone and slice it so you can chose from some of each side.
Steak all plated with bacon wrapped and cream cheese stuffed jalapeños. We also had farm fresh corn and potato mashers from my garden. A great way to inaugurate the start of the football season!