How to Grill Porterhouse Steak: Half-an-Hour Steak Recipe

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How to Grill Porterhouse Steak: Half-an-Hour Steak Recipe

The size of Porterhouse steak may seem overwhelming at first, but this steak is actually pretty easy to cook on the grill!

In fact, it’ll only take you half an hour from scratch to grill Porterhouse steak to perfection!

The Uniqueness of Porterhouse Steak

Porterhouse steaks aren’t your average cut of beef. On one side, it hosts a delicious New York Strip, while on the other side of the bone lies a tender filet mignon.

Is this steak different from a T-bone steak?

Yup! 

While both Porterhouse steaks and T-bone steaks come from almost the same section of the cow, a Porterhouse steak is certainly bigger and contains a larger portion of tenderloin!

How to Achieve the Perfect Steak Doneness Level

Achieving the perfect doneness level for your Porterhouse steak is not rocket science.

All you need is a digital meat thermometer or probe thermometer, which will allow you to check how hot the inside of your steak is!

If you want a medium-rare steak, you should aim for an internal temperature of 135°F.

For medium, you want the temperature to be at 145°F, while for well-done, it should read about 160°F.

Core Components of Grilled Porterhouse Steak

Let’s quickly go over the simple components of this recipe! 

Porterhouse Steaks: For the best results, choose Porterhouse steaks that are as fresh as possible. Aim for cuts that are about one to one and a half inches thick to ensure even cooking and optimal tenderness.

Seasoning Mix: To truly highlight the natural flavors of the Porterhouse steak, we’ll keep the seasoning simple. The combination of salt, pepper, and fresh herbs will enhance the meat without overpowering it.
Steak Butter: While you can certainly enjoy this grilled Porterhouse steak on its own, taking an extra 5 minutes to prepare some steak butter will improve your dish significantly. This flavorful addition will not only enhance the taste but also improve the presentation of your meal.

Perfectly Grilled Porterhouse Steak

Perfectly Grilled Porterhouse Steak

Yield: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

It’ll only take you 30 minutes to cook this grilled Porterhouse steak to perfection! Even with just a few simple ingredients, you can create restaurant-quality results that will impress your guests!

Ingredients

For the Steak:

  • 2 Porterhouse steaks (1 to 1.5 inches thick)
  • Olive oil
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 tablespoon of fresh herbs (such as thyme, rosemary, or parsley)

For the Herb Steak Butter:

  • 4 tablespoons of unsalted butter (softened)
  • 2 cloves of garlic (minced)
  • 1 tablespoon of fresh herbs (finely chopped)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Start by preparing the steak butter. In a bowl, simply combine the softened butter with the minced garlic, fresh herbs, salt, and pepper. Mix until the mixture looks uniform. After mixing, wrap the mixture in plastic wrap, forming it into a log shape. Twist the ends of the wrap to seal.
  2. Season both sides of the Porterhouse steak using salt and pepper. Sprinkle the fresh herbs you prefer, giving them a little press to help them stick to the meat. 
  3. Once the meat’s all seasoned, let the steaks rest for about 10 to 15 minutes. In the meantime, preheat the grill to 450-500°F.
  4. Oil both sides of the Porterhouse steak using olive oil, rubbing evenly. 
  5. Place the Porterhouse steak directly on the grill. Slightly press down the meat so it makes solid contact with the grates.
  6. After grilling one side for 4 minutes, rotate the steaks to 90 degrees so you get nice crosshatch grill marks. Continue grilling for another 2 or 3 minutes.
  7. Flip the steaks and repeat the grilling process. Grill this side for 4 minutes, undisturbed, then rotate it to 90 degrees, grilling for another 2 to 3 minutes.
  8. With a meat or probe thermometer, check the internal temperature of the steaks. If you love medium-rare steaks, aim to remove the steaks from the grill once it reaches an internal temperature of 130°F.
  9. Allow the steaks to rest for about 10 to 15 minutes on a clean cutting board. Slice the steaks against the grain and place a slice of steak butter on top before serving.

Notes

Image credit to ©harlan_jefferson.

Featured image credit to ©californiabeefcouncil.

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