Grilled Porterhouse Steak

A partially sliced grilled porterhouse steak on a wooden cutting board.

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
  • (1)
  • 35 M
  • 1 H
  • Serves 4
5/5 - 1 reviews
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Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot.
Brush both sides of the steak with olive oil and season liberally with salt and pepper. If desired, sprinkle with garlic and/or herbs and set aside at room temperature for a little while for the flavors to meld. Grill the steak, with the grill covered, turning once, until cooked to the desired doneness. Depending on the size of the steak, it may take a total of 18 to 20 minutes for rare or 20 to 24 minutes for medium-rare.
Let the steak rest for at least 5 minutes before slicing it from the bone and serving. Divide the steak among 4 plates or place the bone on a platter and arrange the steak slices tidily against the bone, as if the steak was still uncut, as they do at some steakhouses.
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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.


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  1. That looks like one amazing steak. I want one so badly. I have rib eye in the freezer. Not as great but will have to do.

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