Grilled Porterhouse Steak

This grilled porterhouse steak is impressive yet easy to make and arguably the best way to make a porterhouse steak at home. Here’s how.

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

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 cousin every single time. And this grilled rendition lets the flames bring out that tremendous beef flavor.–Renee Schettler

Grilled Porterhouse Steak

  • Quick Glance
  • (1)
  • 20 M
  • 45 M
  • Serves 2 to 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 oil and season liberally with salt and pepper. If desired, sprinkle with garlic and/or herbs and let rest at room temperature while the grill preheats.

Tester tip: If using the aromatics (and you don’t mind dirtying another bowl), combine the oil, herbs, and garlic in a small bowl, completely coating the herbs and garlic. The oil will help them adhere to the steak and seems to slightly buffer the delicate herbs from the heat of the grill.

Grill the steak, covered and turning once, until cooked to the desired doneness. Figure about 5 minutes on the first side and 4 minutes on the second for medium-rare and 8 minutes on the first side and 5 on the second for medium, although the timing will depend on the size of the steak and the precise temperature of your grill.

Transfer the steak to a plate or, preferably a wire rack placed on a rimmed baking sheet and let it rest for at least 5 minutes before slicing it from the bone and serving. Divide the steak among 4 plates or, if you’re all about appearances, 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 steakhouses. Originally published June 8, 2010.

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Recipe Testers' Reviews

It’s hard to beat a perfectly grilled steak. It’s even harder to beat one that sings with garlic, fresh herbs, and black pepper. Truly magnificent.

My steak was a lovely porterhouse from the local butcher weighing in at just a little more than 1 pound. I didn’t think to measure the thickness but I should have. It wasn't an excessively thick cut but was certainly not thin. I used 2 tablespoons of EVOO, 5 g minced garlic, and 1/4 c chopped fresh cilantro (not tightly packed). I used chopped fresh cilantro here as my herb of choice and highly recommend it for warm-weather grilling. I pulled my steak out early and let it come up to room temperature before I added the flavorings (aka I wanted to get started early and let the cilantro and garlic meld together while it warmed but I got distracted so it got room temperature while it was naked). I let it sit out about three or so hours before I started (whoops).

I used a charcoal grill with lump hardwood charcoal. I tossed my herbs and garlic into the olive oil and brushed it all on together so the oil would protect the herbs and garlic a little and so it would go on evenly. I used all of it. I cracked fresh black pepper and Himalayan pink salt over both sides and let the steak rest for 15 minutes. If I was going to do it earlier, I would save the salt and pepper for right before grilling, but didn’t in this case.

I grilled the steak for 6 minutes on the first side and 5 minutes on the second side. It rested for 6 minutes and it came out absolutely perfectly medium. The steak was evenly seared with lovely char marks. Again, this steak was fully room temperature when it went on so if it had only been out of the fridge for the time it took to prep it then my cook time would have naturally been longer.

This could serve 2 but definitely not 4 unless the slices were put over a salad or used as an appetizer. I don’t typically eat a lot of beef but I would clear my plate for this again and again.

This steak was divine. Super easy and very little prep.

Although I prefer a thicker steak, these were on the thin side weighing about 12 oz each. I did these on the Big Green Egg at 425°F for about 2 minutes per side for the perfect medium-rare. I do believe using a fresh rosemary-thyme herb mixture elevated this meal. I served it with the Olive Oil Mashed Potatoes from this site and simple green peas. A comfort meal with very little time or effort involved, but it tasted like you worked all day.


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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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