How to Cook a Porterhouse Steak on Grill?

The porterhouse steak is the undisputed king of steakhouses, and it’s easy to see why. This massive cut, often sold as a meal for two in restaurants, is much larger than a T-bone while coming at a very affordable price. It beautifully marries the robust flavor of a New York strip with the tender, buttery of filet mignon, giving you the best of both worlds. Is it intimidating to cook? Maybe a little. But is it worth it? Absolutely! Luckily, cooking a porterhouse steak is no different than cooking any other steak, and there are only a few simple steps to get a juicy, tender porterhouse steak every time. My grilled porterhouse steak recipe is bound to impress your guests with plenty of “oohs” and “aahs.”

Ingredients:

• 1 porterhouse steak, about 1.5 inches thick
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons kosher salt
• 1 tablespoon coarsely ground black pepper
• 1/2 tablespoon shallot, minced
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary

Equipment:

• Grill, charcoal or gas
• Meat thermometer
• Long-handled tongs
• Grill brush
• Basting brush
• Wire rack
• Cutting board
• Aluminum foil

What Is a Porterhouse Steak?

Porterhouse steak is a large, premium cut of beef that is a combination of a New York strip steak and a filet mignon steak, divided by a T-shaped bone. It’s essentially a larger version of the T-bone steak, and is usually big enough to serve two people. The New York strip side is chewy and beefy, while the filet side is incredibly tender, buttery, and melt-in-your-mouth. Additionally, the bone itself also adds flavor and helps retain its juiciness while grilling.

Porterhouse Steak vs. T-Bone Steak vs. Ribeye

Porterhouse and T-bone steaks are often confused because they both have a unique "T"-shaped bone with the shoulder and tenderloin on either side. The main difference is the size of the tenderloin. USDA regulations state that the tenderloin of a Porterhouse steak should be at least 1.25 inches thick at its widest point, while the tenderloin portion of a T-bone steak is smaller but still at least 0.5 inches thick. Essentially, a porterhouse is just a T-bone steak with a thick tenderloin.

Ribeye steak, on the other hand, is completely different and comes from the rib section of the cow. It does not have a T-bone separating two different muscles, but if the bone is left intact, it’s usually called a tomahawk steak. The most notable feature of a ribeye steaks is its rich marbling, which is actually intramuscular fat that makes it extremely juicy and flavorful. However, a good ribeye steak does not come cheap.

How to Select the Perfect Porterhouse Steak?

First things first, you need to choose a high-quality porterhouse steak that is 1.5 inches thick and has a bright red color rather than dull or brown. Thinner steaks are prone to overcooking, especially on the fillet side. Plus, try to choose Prime or Choice grade steaks, as these are well-marbled, ensuring the steak remains moist, juicy, and flavorful. If you have a butcher near you, it is best to ask them to cut a fresh piece of meat for you.

What Is the Best Way to Cook Porterhouse Steak?

Sure, you can cook porterhouse steak in a pan or on the oven, but for me, grilling is hands down the best method. I love the crispy outside of the grilled porterhouse steak, which complements the juicy, tender inside. And if you grill over charcoal, the smoky flavor will seep into the meat. I also prefer the dual-zone grilling method, which allows both sides of the steak to be cooked to your preferred doneness.

How to Grill a Porterhouse Steak?

Step 1: Prepare the Steak

Take the steak out of the refrigerator 1-2 hours before grilling to let it come to room temperature. A cold steak on a hot grill can result in uneven cooking. Before grilling, pat it dry with paper towels, then drizzle it with olive oil and season generously with kosher salt and freshly ground black pepper, including the edges. Since this is a large cut of meat, it needs a bit more seasoning to really soak in. If you think you’ve added enough salt, don’t hesitate to sprinkle a little extra.

Step 2: Preheat Your Grill

Before preheating, brush the grill clean. You don’t want last week’s chicken sticking to your delicious porterhouse steak. After that, set up two heat zones - one for high direct heat and another for low indirect heat. If you have a charcoal grill, stack the coals on one side for direct heat zone and leave the other side empty for indirect heat zone. If you have a gas grill, turn one burner to full power on the high heat zone and the other burner to medium-low or even off on the low heat zone. Cover the grill and let it preheat for about 10 to 15 minutes.

Step 3: Cook Porterhouse on Grill

Now, insert your wireless leave-in thermometer into the thickest part of the steak ,avoiding bone. It’s best to have two probes like the INKBIRD INT-12-BW, so you can monitor the temperature on either side of the bone.

Once your grill is preheated, lightly oil the grate and place the seasoned porterhouse steak directly over high heat. If you are using a gas grill, cover it and let the steak cook for 2-3 minutes. Then use tongs to turn the steak over to the other side and continue over direct heat. Cook for another 2-3 minutes until a nice brown crust develops on the surface of the steak. After that, transfer the steak to a cooler, indirect heat zone to finish cooking to your desired doneness:

• Rare: 125-130°F (pull at 120-125°F)
• Medium-Rare: 130-135°F (pull at 125-130°F)
• Medium: 135-140°F (pull at 130-135°F)
• Medium-Well: 140-145°F (pull at 135-140°F)
• Well-Done: 150°F+ (pull at 145°F+)

After removing from the grill, the internal temperature will rise by another 5-10 degrees while resting, so take it off the grill below your target. For an extra flavor bosst, during the last five minutes of cooking, add minced garlic, shallots, rosemary, and a pat of butter on the top of the steak.

Step 4: Rest and Serve

After grilling, remove the steak from the grill and place it on a cutting board or a warm plate. Cover it loosely with aluminum foil and let it rest for about 10 to 15 minutes. Once it has rested, move the steak to a clean cutting board. You can either serve it whole for a dramatic presentation or slice it up, but be sure to slice against the grain for the best texture.

How to Store Porterhouse Steak Leftover?

If you have any porterhouse steak left over, let it come to room temperature, then store it in an airtight container or wrap it tightly in plastic wrap or foil. The steak will stay fresh in the refrigerator for 2-3 days. If you want to freeze it, it’s best to seal the steak with a vacuum sealer to avoid freezer burn. For details on the storage duration, check out: How Long Does Vacuum Sealed Meat Last?

For reheating, I would not go to the trouble of firing up the grill again. For convenience, I would simply place the steak in a pan over medium-low heat, adding a both of olive oil or butter, and warn it until it reaches your preferred doneness.