VIDEO: Grilling a Porterhouse on Great Day Washington

Matt Eads and Andi Hauser grill a porterhouse on air.

Life’s problems go away when you’re around an open flame.

I visited Great Day Washington to show Andi Hauser how I make delicious, quick stuffed tomatoes, grilled watermelon, and a porterhouse steak from Omaha Steak’s Private Reserve.

We talked about why the porterhouse is a great steak to feed multiple people and the proper way to prepare it on the grill. I also weigh in on my controversial opinion that pepper should not go on a steak until after it’s cooked. What do you put on instead? Sugar, of course!

In the first video below, Andi and I discuss the two cuts of meat (strip and filet) that make up the porterhouse. (Stop this video at the break and click play on part two of the segment, below.)

Once your steak is seasoned, it’s time to work on the sides. I walk you through your porterhouse prep and what you’ll need for a knockout stuffed tomato side in segment two. (Stop this video at the break and click play on part three of the segment, below.)

Andi and I discuss the importance of good food and big flavors at each meal while discussing my book, Grill Seeker: Basic Training for Everyday Grilling. We keep the party going with one of my favorite side dishes on the grill: stuffed tomatoes. The perfect side dish for any cookout, all you need to create them is sweet Italian sausage, Parmesan cheese, basil, salt, and olive oil. This is a recipe that only looks like you’ve spent hours at the grill.

I walk you through finishing the stuffed tomato recipe in my final segment:

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