Cindy's Recipes and Writings

This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Grilling steaks like this Porterhouse is easy in a few simple steps. I share the hows and whys in today’s post.

I recently spent a few days with a group of Certified Angus Beef® Brand bloggers in Cleveland and at the Certified Angus Beef® Brand Culinary Center in Wooster, Ohio. There we learned first hand new grilling techniques from their amazing chefs.
We also got to experience some regional chefs’ takes on how they transform Certified Angus Beef® Brand beef into delicious meals. My next post will cover Chef Brett Sawyer, from Plum, Chef Matt Mytro from Flour and Chef Jeremy Umansky from Larder Delicatessen.

First up was Chef Michael Ollier. Chef Michael showed us marbling 101 and we got to sample each cut to taste the difference in texture and flavor.

Certified Angus Beef® Brand stood out as the most tender and juicy samples. It really is a cut above the rest!

We got to spend some time in the meat lab with Meat Scientist, Diana Clark and Chef Gavin Pinto.


We learned about different cuts and how to ask our butchers for cuts like this short rib. Diana showed us how to turn it into a beautiful presentation.

Next we were outside with Chef Michael to learn new grilling techniques!

We took a hand at skewering the cap steak.

Grill it up!

Mine turned out pretty good!


Here we also learned that this porterhouse steak is made up of a tenderloin or filet and a loin strip better known as a NY strip. Together this cut serves the best of both worlds.
Choose a porterhouse which has a “golf ball size” filet for the best quality.

Chef Michael also explained that it takes a gentle touch to use rubs as steak seasoning. Grinding dry spices into the meat forms a paste that just does not do a good steak justice.
To season with a dry rub, lightly coat your steak in vegetable oil and sprinkle on the seasoning mix. You can gently pat it onto the steak.
We got Spices 101 from Chef Tony Biggs. When it comes to spice knowledge, Chef Tony is the “Mad Scientist” of blending.

We got to create mixes to take along with us.

Here’s two recipes for delicious dry rubs:
From Certified Angus Beef® Brand, Santa Maria Rub:
3 tablespoon coarse Kosher Salt
3 tablespoons cracked black pepper
1 tablespoon turbinado sugar or granulated honey
1 teaspoon granulated garlic
1 teaspoon granulated onion
The following recipe was provided by Debbie Lyons-Blythe, rancher and blogger of KidsCowsandGrass.com
The Best Meat Seasoning Recipe:
4 tablespoons seasoning salt
1/2 tablespoon paprika
3/4 teaspoon garlic salt
1 3/4 teaspoons mesquite-flavored seasoning mix
1/3 teaspoon black pepper
6 tablespoons dried oregano
2 tablespoons brown sugar

I used the Santa Maria Rub for this porterhouse. I lightly rubbed both sides of the steak with vegetable oil. Next I sprinkled on the Santa Maria rub, about a teaspoon per side, and gently patted to coat the steak.
Next, I seared the steak on a heated, lightly greased grill over medium-high heat for about 6 minutes per side for medium rare. You can turn your steak while on side one to face the opposite way to get those cool diamond marks. Learn more about grilling diamond marks here.
Remove steak from pan and allow to rest on cutting board, tented with foil for about 5 minutes to redistribute the juices.
Put it all together and you get a well seasoned, perfectly cooked steak every time!

Whichever cut you choose, remember to make it Certified Angus Beef ^® brand. I get the best selection at Weis Markets.

I choose Certified Angus Beef® Brand because of these reasons.

Most importantly, Certified Angus Beef ^® brand supports local farmers and ranchers in small communities across the country. It has a tradition of excellence spanning over 40 years. The brand offers amazing flavor in every bite.

• The Certified Angus Beef ^® brand is the world’s first brand of beef, established in 1978.
• Premium Certified Angus Beef ^® brand steaks, roasts, ground beef and deli meats are available around the world at only the best grocery stores and steakhouses.
• High quality is important. The Certified Angus Beef ^® brand is more selective than USDA Choice and Prime. Each cut must meet 10 exacting standards for quality. It’s beef of unrivaled flavor, juiciness and tenderness.
• Marbling is key. Certified Angus Beef ^® brand is known for its marbling – the little white flecks of flavor that ensure the tastiest, most tender and juiciest cuts of beef.
• Their family ranchers raise not just “Angus” beef, but the #BestAngusBeef .

Not sure where to find Certified Angus Beef ® brand? Find restaurants or grocers in your area: certifiedangusbeef.com/buy/

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Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group. See you there!