This grilled porterhouse steak is so tender it slices like butter and comes complete with a picture-perfect cross-hatch sear! All you need is a grill, a large porterhouse steak, and a little steak seasoning! If you're tired of cooking the same sirloins and ribeyes, give this juicy porterhouse steak a try!
Best Grilled Porterhouse Steak Recipe
It's summertime, and that means 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, and it totally lived up to the hype! It was so tender, juicy, and full of rich beefy flavor. I couldn't have asked for a more perfect steak!
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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, which are separated by a T-shaped bone.
Because of that, the porterhouse steak is commonly confused with the T-bone steak. While they are similar, the porterhouse has a larger portion of 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 is a combination of 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!
🥘 Grilled Porterhouse Steak Ingredients
A great steak doesn't need many ingredients. In fact, you could even opt for a generous sprinkling of salt & pepper instead of steak seasoning, and it 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 porterhouse 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 unless you are living with some true steak lovers. Then you may want to grab an extra steak!
- 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 Steak
I love serving grilled side dishes with my grilled steak, and it makes cooking everything even easier. This grilled corn on the cob or grilled yellow squash would be perfectly delicious! Enjoy!
Here's my page on what to serve with steak for more great side dish suggestions!
💭 Angela's Tips & Recipe 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!
🥡 Storing & Reheating
Leftover porterhouse steak can be wrapped tightly in foil or placed in an airtight container and refrigerated for up to 4 days.
Freezing A Porterhouse Steak
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.
Reheating A Porterhouse Steak
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!
>>>>See all of my recipes HERE<<<<
❓ FAQ
While they are similar, the porterhouse has a larger portion of tenderloin than the T-bone, which makes it even more desirable for those who enjoy a tender and juicy steak!
You can marinate it if you really 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
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)
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.2 lbs porterhouse steak, 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.1 tablespoon butter
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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