The porterhouse is a generous steak when it comes to flavor and size. It is extremely popular in steakhouses, but there’s no reason not to cook it at home. It is cut from the short loin near the sirloin and contains a sizable amount of tenderloin—the perfect steak to share with friends.–Rick Tramonto
LC In Praise of Porterhouse Note
We agree with author Rick Tramonto—the porterhouse is a study in the art of steak. Along one side of the T-bone that intersects this cut of steak, you’ll find an ample portion of nicely marbled, robustly flavored New York strip. Nestled against the other side is an impossibly buttery petite filet. What distinguishes the porterhouse from the more common T-bone is, quite simply, magnitude. The ample porterhouse outweighs—vanquishes, if you will—its scrawny little cousin every single time.
Grilled Porterhouse Steak
- Quick Glance
- 35 M
- 1 H
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
This is another good grilled steak recipe. Be generous with the garlic and fresh herbs or it's just another basic grilled steak. If you use enough garlic and herbs, it doesn't need any sauce or other extras to make it flavorful. I made two steaks and used rosemary on one and thyme on the other. My preference was the thyme, but the rosemary was good, too. Be careful, though, as I feel rosemary can easily overpower if you aren't careful with the amount you use. Overall, this is a good quick and easy recipe to make for a special meal.