This grilled porterhouse steak is so tender it slices like butter and comes with a picture-perfect cross-hatch sear. You only need a grill, a large porterhouse steak, and a little steak seasoning. If you're tired of cooking the same sirloins and ribeyes, try this juicy porterhouse steak!
Top with one of my steak sauces or sauteed balsamic mushrooms or onions.
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It's summertime, so I will be grilling steaks left and right! With the Minnesota winters lasting as long as they do, I enjoy every second of being able to fire up the grill outside.
I was super excited about this Porterhouse steak; it lived up to the hype! It was tender, juicy, and rich, beefy flavor. I couldn't have asked for a more perfect steak.
Check out my grill temperature guide for useful information on grilling meats!
🥩 What Is A Porterhouse Steak
A porterhouse steak is a large and flavorful cut of beef taken from the rear end of the short loin of a cow. It is a 'composite steak,' meaning it includes both the tenderloin and the top loin, separated by a T-shaped bone.
Because of that, the porterhouse steak is commonly confused with the T-bone steak. While similar, the porterhouse has a larger tenderloin than the T-bone.
The tenderloin is known for its tenderness and mild flavor, while the top loin (aka the New York strip) is a firmer and more flavorful cut. Because it combines tenderloin and top loin, the porterhouse offers the best of both worlds - tenderness and flavor!
The size of a porterhouse steak can vary, but it is typically large and great for sharing!
🥘 Ingredients
A great steak doesn't need many ingredients. You could even opt for a generous sprinkling of salt & pepper instead of steak seasoning, which would still be delicious!
- Porterhouse Steak - A 2-pound porterhouse steak that is about 2 inches thick. *Set your steak out 1 hour before cooking to come to room temperature.
- Steak Seasoning - 1 tablespoon of steak seasoning (try my recipe or use your own).
- Butter (optional) -1 tablespoon of butter, a butter substitute, or a garlic herb compound.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Grilled Porterhouse Steak
Making a perfectly grilled steak couldn't be easier; it's all about timing. Set up your grill, grab your grilling utensils, your measuring spoons, and a meat thermometer to get started.
A 2-pound porterhouse makes about 4 servings or a half pound per person.
- Preheat. Preheat your grill to high heat, roughly 450°-550°F (232°-288°C).
- Season. Once the grill is hot, put a room temperature 2-pound (907.18 grams) porterhouse steak on a tray or cutting board and season it generously on all sides with 1 tablespoon (4 grams) of steak seasoning.
- Grill. Immediately after seasoning, place the steak on the grill and let it cook for about 2 minutes undisturbed. Then, use tongs to rotate the steak 90° to create picture-perfect sear marks. Let the steak cook for another 5-7 minutes or until good sear marks have formed.
- Flip. Flip the steak over and let it cook, undisturbed, for 2 minutes once again. Then, as you did with the opposite side, turn the steak 90° to get a good cross-hatch sear. Let it cook for another 5-7 minutes or until the internal temperature reaches 130°F-135°F (54°C-57°C) for medium-rare.
- Rest. Transfer the steak to a tray or cutting board. Add 1 tablespoon (14 grams) of butter on top, if using, then cover it loosely with a piece of foil. Let your porterhouse rest for 5-10 minutes before serving.
🥗 What To Serve With
I love serving grilled side dishes with my steak, making cooking even easier. This grilled corn on the cob, yellow squash, or bok choy would be delicious.
Here's my page on what to serve with steak for more great side dish suggestions!
💭 Angela's Pro Tips & Recipe Notes
- Room Temperature: Allow your steak to reach room temperature about an hour before grilling. This ensures faster and more even cooking.
- USDA Temperature Guidelines: For safety, the USDA recommends cooking steak to a minimum internal temperature of 145°F (63°C). Use a meat thermometer to accurately gauge doneness:
- Rare: 120°F-125°F (49°C-52°C)
- Medium-Rare: 130°F-135°F (54°C-57°C)
- Medium: 135°F-145°F (57°C-63°C)
- Medium-Well: 145°F-155°F (63°C-68°C)
- Well-Done: 155°F and above (68°C and above)
- Carryover Cooking: Remember, steaks continue to cook after being removed from the grill due to carryover cooking, usually increasing by about 5°F. Remove steaks a bit early to achieve your desired doneness.
- Seasoning Timing: Season your steak right before grilling. If there's a delay, wait 40 minutes to allow the steak to reabsorb any moisture drawn out by the salt.
- Achieving Cross-Hatch Marks: Cross-hatch marks enhance even cooking besides their visual appeal. Rotate steaks 90 degrees halfway through cooking on each side.
- Resting Time: Allow your steak to rest for 5-10 minutes after grilling. Resting helps the juices redistribute, ensuring a juicier steak upon cutting or serving.
>>>See All Of My Tasty Recipes Here!<<<
🥡 Storing & Reheating
Leftover steak can be perfect for leftover recipes. Wrap tightly in foil or place in an airtight container and refrigerate for up to 4 days.
To freeze, wrap it tightly in plastic wrap, then put it into a heavy-duty freezer bag. It is best enjoyed within 4 months, and you should put it into the fridge to defrost overnight before reheating.
Reheating
Reheat your steak in a 250°F (120°C/Gas Mark ½) oven for 15-20 minutes or until warmed through. I get the best results from placing a wire rack on top of a baking sheet and putting the steak on top.
See my post on how to reheat steak for more tips and tricks!
❓ Recipe FAQs
While they are similar, the porterhouse has a larger tenderloin than the T-bone, making it even more desirable for those who enjoy a tender and juicy steak!
You can marinate it if you want to, but this high-end cut of beef certainly doesn't need it. As long as you don't overcook it, it will be perfectly tender all on its own.
The total time your steak needs on the grill depends on your desired level of doneness and the thickness of your steak. A 1-inch thick porterhouse takes about 4-5 minutes total per side for medium-rare, while a 2-inch thick porterhouse will be closer to 5-7 minutes.
😋🔥🍖 More Grilled Recipes
- Grilled Chuck Roast - A succulent grilled chuck roast makes for an easy and delicious family dinner.
- Grilled BBQ Chicken Breasts - Wave goodbye to boring chicken breast dinners. These chicken breasts are loaded with BBQ flavor.
- Grilled Baby Back Ribs - Finger-licking good and fall-off-the-bone tender, these baby back ribs are everything ribs should be.
- Grilled Lamb Shanks - Richly flavorful and juicy grilled lamb shanks are perfect for any occasion.
- Grilled Acorn Squash - Acorn squash is both sweet and savory, and it's so easy to cook on the grill.
- Grilled Jamaican Jerk Red Snapper - The Jamaican jerk seasoning on this perfectly cooked snapper adds a punch of flavor.
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📖 Recipe Card
Grilled Porterhouse Steak
Ingredients
- 2 lbs porterhouse steak (about 2 inches thick, at room temperature)
- 1 tablespoon steak seasoning (try my recipe or use your own)
- 1 tablespoon butter (optional - or a garlic herb compound)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your grill to high heat, roughly 450°-550°F (232°-288°C).
- Once the grill is hot, put your room temperature 2 lbs porterhouse steak on a tray or cutting board and season it generously on all sides with 1 tablespoon steak seasoning.
- Immediately after seasoning, place the steak on the grill and let it cook for about 2 minutes undisturbed. Then, use tongs to rotate the steak 90° to create picture-perfect sear marks. Let the steak cook for another 5-7 minutes or until good sear marks have formed.
- Flip the steak over and let it cook, undisturbed, for 2 minutes once again. Then, as you did with the opposite side, turn the steak 90° to get a good cross-hatch sear. Let it cook for another 5-7 minutes or until the internal temperature reaches 130°F-135°F (54°C-57°C) for medium-rare.
- Transfer the steak to a tray or cutting board. Add 1 tablespoon butter on top, if using, then cover it loosely with a piece of foil. Let your porterhouse rest for 5-10 minutes before serving.
Notes
- Ideally, you want to take your steak out of the fridge at least 1 hour before you throw it on the grill so it can come to room temperature. This will help it cook faster and more evenly.
- Per the USDA, a steak should have a minimum internal temperature of 145°F (63°C) to be safe to eat. A meat thermometer is the best way to determine your steak's level of doneness. Follow these guidelines:
- Rare: 125°F-120°F (52°C-54°C)
- Medium-rare: 130°F-135°F (54°C-57°C)
- Medium: 135°F-145°F (57°C-63°C)
- Medium well: 145°F-155°F (63°C-68°C)
- Well-done: 155+°F (68+°C)
- Keep in mind that once you remove the steak from the grill, it will continue cooking. This is known as 'carryover cooking' and will typically add about 5°F to your steak's final internal temperature.
- Salt draws moisture out of meat. So, for the juiciest steak, you need to add it to the grill within 3 minutes of seasoning it. Any longer, you should wait another 40 minutes for the lost moisture to be reabsorbed into the meat.
- Cross-hatch marks aren't just for looks. This method of turning the steaks will ensure the meat is cooked as evenly as possible!
- As always, let your steak rest for 5-10 minutes before slicing or serving. This is an important factor in how juicy your steak turns out!
- To store: Leftover porterhouse steak can be wrapped tightly in foil or placed in an airtight container and refrigerated for up to 4 days.
- To freeze: Wrap your porterhouse tightly in plastic wrap, then put it into a heavy-duty freezer bag. It is best enjoyed within 4 months, and you should put it into the fridge to defrost overnight before reheating.
- To reheat: Reheat your steak in a 250°F (120°C/Gas Mark ½) oven for 15-20 minutes or until warmed through. I get the best results from placing a wire rack on top of a baking sheet and putting the steak on top.
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