The first Morton's The Steakhouse (formerly Morton's of Chicago) is located at 1050 N. State Street in historic Chicago, Illinois, and is named after Arnie Morton. Arnie was born into a family of Chicago restaurateurs. He was director of food and beverages for Playboy's clubs and resorts in the 1960s, and was known as the man who "pinned the tails on the bunnies." He left the Playboy spotlight in 1973 to open a discotheque (it was the 70s!) and several restaurants in the Chicago area. But in 1978, with Klaus Fritsch as his partner, he opened Morton's Steakhouse as a "neighborhood saloon for the rich and for people who like to splurge now and then." With it's subdued lighting, warm brickwork, and walls adorned with celebrity photographs, it has continued to be a legend, not only in Chicago, but at locations around the world!
Now that you have your Au Jus, let's finish our Morton's Porterhouse Steak, from Morton's Steak Bible, by Klaus Fritsch with Mary Goodbody. Morton's is known for their superior quality steaks, so don't be cheap! Buy the best steak you can find, preferably 1 1/2" thick.
Morton's Porterhouse Steak
Serves 4
Ingredients:
Ingredients:
2, 24-ounce aged porterhouse steaks, each about 1 1/2" thick
Vegetable oil cooking spray
2 tablespoons seasoned salt (e.g., Montreal, Lawry's, etc.)
4 tablespoons Au Jus
Directions:
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
Season the steaks lightly on both sides with the seasoned salt. If using charcoal grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare, or until the desired degree of doneness. For medium-well, grill for 10 minutes on the first side and for 5 minutes on the second side. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
To serve, slice the steaks and spoon some of the Au Jus on top. (About 2 tablespoons Au Jus per steak.)
Directions:
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
Season the steaks lightly on both sides with the seasoned salt. If using charcoal grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare, or until the desired degree of doneness. For medium-well, grill for 10 minutes on the first side and for 5 minutes on the second side. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
To serve, slice the steaks and spoon some of the Au Jus on top. (About 2 tablespoons Au Jus per steak.)
You will find Melbourne. Various types of restaurant fall into several industry classifications based upon menu style, preparation methods and pricing. Additionally, how the food is served to the customer helps to determine the classification.
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