How Long To Grill
About 10 minutes total time depending on variables. Grill the first side for 5 minutes. Use a watch, and do not just guess. If you are into cross grill marks, rotate 90 degrees at 2 ½ minutes.
After the 5 minutes, then flip. On the second side, usually cook for about 2-3 minutes for rare, 3-4 minutes for medium-rare, and 5-6 minutes for medium. We like our meat at about 145°. That is overcooked for many. If you want rare, be careful, it is very easy to overcook past rare.
Like most cooking, there are many variables.
- The size and thickness of the meat
- The exact temperature of the meat
- The grill temperature at the start of cooking
- How much heat your grill loses during flips
- Your desired final internal temperature
All this means you must check the internal temperature to get exactly the results you want.
Approximate times give for planning only and will vary by thickness, grill temp, and rest timeNEVER COOK BY TIME ALONE and use a thermometer.Cook to the internal temperature you want, allowing for 2°-4° temperature rise after removal from the grill. You can not uncook meat but can always cook it a bit more.
You will read about a “touch” method to check if the steak is done. It probably works for pros or semi-pros but really for us normal people not so much. Get the thermometer out.
How Long Do You Grill A Porterhouse Steak
Porterhouse is amongst the largest steak cuts. The cooking time for a perfectly grilled porterhouse will depend on the thickness of the steak and the heat of your grill.
I like to use two different methods for porterhouse steak, depending on thickness.
- For steaks that are 1 thick or less use the traditional sear method in which case you should allow for 12 minutes from the first touch of the hot grill until it comes off for a rest at a perfect 130°F
- For steaks that are more than 1 thick+ use the reverse sear method to make sure the inside cooks evenly and then finish with a quick two-minute sear
For this recipe I was cooking 1.5 steak, so I went for the reverse sear.
How To Grill A T
Youve just come from the butcher shop with the perfect two inch thick steak thats going to make you the hero of tonights dinner. You definitely dont want to mess this up, you want it to be the best grilled steak ever, so you hit up the google for advice. You search How to grill a T-bone steak or How to grill a Porterhouse steak you may even be curious what the difference is. After all, they both come from the short loin.
Well youve come to the right place, taking a few minutes to read this blog will have even the novice griller turning out steaks like a professional. Your days of dropping obscene amounts of money at a fancy steakhouse are over, I promise. Its important to reference the links in this blog that will help you when cooking these premium cuts of meat and become a better griller in general.
Below Ill outline a very simple step by step process for grilling these steaks and dispel a few myths along the way. In the world of outdoor cooking there are no shortages of opinions about the best way to grill a steak, but you may be surprised at how wrong some commonly accepted rules are.
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How To Make Compound Butter
The garlic and herb compound butter is optional, but I highly recommend it.
Compound butter is one of those things that once you realize how easy it is, youll make all manner of flavor combinations going forward.
Combine room temperature unsalted butter, chopped rosemary and thyme, minced garlic, salt, and pepper in a bowl.
Once it is all mixed thoroughly, lay it out in a line roughly 8 inches long on some cling wrap. Then roll it up and grab both ends of the cling wrap and keep winding and youll notice it will start to become a solid log.
Once you are happy with the shape, place it in the fridge to harden up. Slice off as much as you want to melt all over your perfectly cooked steak.
What Temperature Do You Cook Steak On A Pellet Grill
Preheat your pellet grill to 500 degrees Fahrenheit and season your steak with salt and pepper. Close the lid of your steak and place it directly on the grate. After five minutes in the 500F oven, flip the steak over and cook for another five minutes, or until the internal temperature of the steak reaches 120F.
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Interesting Facts About Porterhouse
The word “porterhouse” once referred to a type of English pub that sold a dark, hoppy beer called porter — because laborers known as porters liked it so much.
Porterhouse started to be used to refer to a steak sometime in the mid-1800s in America. No one is exactly sure why it happened. The best guess is that a porter establishment in New York City started serving a large cut of steak like this, and the name stuck.
The cut is also used for the Italian regional delicacy, bistecca alla fiorentina or Florentine steak. A traditional dish for at least 500 years, the recipe calls for grilling a T-bone or porterhouse over oak charcoal embers. The meat is usually served rare.
The National Cattlemen’s Beef Association identifies the porterhouse with UPC number 1330. You may see this number in the UPC code on the beef package label at the supermarket.
How To Grill A Porterhouse Steak
Grill your Porterhouse steak to the perfect medium-rare temperature by following simple and easy instructions from Kansas City Steak. Choose one of two main approaches for grilling your Porterhouse steak:
- Charcoal Grilling
Regardless of which method you choose, be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 3040 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Porterhouse steaks cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.
Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 12 minutes. Then, move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Preheat on high. Sear both sides for 12 minutes, then, reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
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Porterhouse Steak Recipes Faqs
What is porterhouse steak?
Porterhouse steak is a bone-in steak made up of filet mignon steak and New York strip steak. It’s two of the most tender steaks in one, and as a result is a large, juicy steak with plenty of flavor. Porterhouse is often served as a steak for two.
T-bone vs. Porterhouse – what’s the difference between a t-bone steak and a porterhouse steak?
Porterhouse is a larger version of the t-bone steak with more tenderloin beef. T-bone steaks have a smaller amount of tenderloin attached to the bone, meaning the difference between a t-bone steak and a porterhouse steak is purely the size of the steak.
Does porterhouse need to be marinated?
You do not need to marinate porterhouse steak for great flavor. Grilled porterhouse steak is tender and juicy without a marinade.
How do you grill a large porterhouse steak?
Let porterhouse steak come to room temperature before grilling. Then, generously season the front and back of the steak and sear for 5 minutes on each side over high heat directly on the grill. Always let the steak rest for at least 10 minutes after grilling before slicing.
How long should you grill a porterhouse steak?What is chimichurri sauce?
Chimichurri sauce is a mix of fresh parsley, fresh oregano, olive oil, salt, pepper, white wine vinegar, minced garlic, and crushed red pepper.
What does chimichurri taste like?
How Thick Should A Porterhouse Steak Be
A porterhouse steak that is at least 1.5 inches thick should be purchased when purchasing. Butchers will occasionally sell thin cut steaks, but they are mainly meaningless since they are so thin. Besides the fact that it is a massive steak that needs to be served thick, a porterhouse should be thick for several reasons.
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What Temperature Is A Medium
You guessed it! For medium-rare, you will want to grill your porterhouse steak to an internal temperature of 125 degrees F.
This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.
I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Align Your Vents Cover And Cook
Serious Eats / J. Kenji López-Alt
Now that the steaks are in, the goal is to cook them as slowly and gently as possible, while making sure the fire doesn’t go completely out. I aim for an internal grill temperature of around 175°F or so, which I accomplish by closing the bottom and top vents until they’re only about a quarter open.
Make sure the vents on the top are positioned over the steak so that the smoke gets drawn over them as the wood chips smolder.
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Hows The Best Way To Cook A Steak In A Frying Pan
Cooking a steak in a frying pan is one of the easiest ways to cook it. There are a few things you need to do to make sure your steak cooks evenly and efficiently.
First, heat up your frying pan over medium-high heat. This will help cook the steak evenly and prevent it from sticking to the pan.
Next, use a sharp knife to cut the steak into thin strips. Make sure each strip is at least 1-2 inches long.
Finally, add any desired spices to your frying pan and stir until everything is well combined. Dont overspice or underspice your steak!
Preparing To Serve Your Porterhouse Steak
The porterhouse steak is traditionally served by first carefully cutting all the meat away from the bone on both sides.
Then you want to slice the meat across the grain, being careful to keep the slice even and the meat in the same shape. Replace the meat against the bone isnt the presentation great. I mean, who wouldnt be proud to serve a porterhouse platter like this?
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How To Cook Porterhouse Steak
The Porterhouse steak is the king of all steaks. Only one other steak offers the combination of both the butter-tender Filet Mignon and the classic beefy flavor of the Kansas City Strip in one package. The Porterhouse is the big brother to the T-Bone steak and you will want to follow a specific set of guidelines when cooking a Porterhouse vs. a T-Bone. In this article, Kansas City Steak Company provides you with the best ways to prepare this hearty, thick-cut steak. The best way to cook a Porterhouse steak is on the grill, but pan-seared Porterhouse steak is also delicious. Additionally, you can broil Porterhouse steak in the oven, smoke in a smoker, or even use the sous vide method. Select your favorite Porterhouse steak recipe and get started! No matter which method you choose, our cooking instructions and video will help you create the tender and juicy steak you crave! We recommend using a meat thermometer to ensure your steaks are cooked to perfection.
Is Porterhouse Better Than Ribeye
Porterhouse is a steak that is similar to ribeye, but has more muscle and fat. A study by University of Illinois at Urbana-Champaign found that porterhouse was better than ribeye when it came to flavor, texture, and marbling. Additionally, porterhouse was able to provide more nutrients and antioxidants than ribeye.
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Which Is Better: Porterhouse Or T
A porterhouse is larger and contains more tender meat than the T-bone. If you like the tenderness of filet mignon, you’ll like a porterhouse, which has a larger section of filet than the T-bone. If you prefer the more beefy flavor of the New York strip, however, you may prefer the T-bone, which mostly contains that cut.
Which Is Better T
Because they are manufactured from two distinct types of beef, they cook at different rates and taste best at various temperatures. T-bone and porterhouse steaks are prepared in the same way. Porterhouse steaks, on the other hand, contain more filet mignon than T-bone steaks, making them the greatest choice for folks who want larger amounts for two people.
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Should You Tenderize Porterhouse Steak With Salt
In addition to seasoning your porterhouse, salt is also a great tenderizer. J. Kenji Lopez-Alt at the Food Lab suggests salting your porterhouse at least fifty minutes before grilling or even up to overnight. The salt will draw out moisture from the steak, then reabsorb it, seasoning the meat from within and tenderizing it nicely.
You can read one of my previous articles on tenderizing steak with salt to have a better understanding of how salt impact your steak.
The Porterhouse: Two Steaks In One
The problem lies with the fact that it contains two distinct cuts of meat. On one side of the T-shaped bone is a large chunk of strip loin. Well-marbled and coarsely textured, it’s an easy and reliable cut to cookall that fat means that it cooks slowly and stays moist even if you mess it up a little. On the other side, you’ll find the more petite tenderloin. It’s got less fat and a finer, more-tender texture with a milder flavor. More importantly, with less fat, it tends to cook more quickly and suffers more from overcooking.
The trick with cooking a porterhouse is to get that strip and tenderloin to finish cooking at the same time.
“You end up with a wonderful contrast between crisp, darkly charred meat on the exterior and moist, red meat inside.”
It’s a method that really brings out the flavor of the meat, which should be your goal if you’re shelling out big bucks for the good stuff.
But every once in a while, I just feel like getting a bag of Reese’s Pieces at the movies instead of buttered popcorn. Ain’t nothing wrong with that. Similarly, there are times when I want to forgo that simple grilled steak for the smokier, sweeter flavor of slow-smoked meat. It’s especially tasty with dry-aged meat, the sweetness of the smoke playing nicely with the nutty, rich flavor of the aged meat underneath.
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How To Cook Porterhouse Steak On The Stove
Preparing your Porterhouse in a skillet provides a boost of flavor to any meal. A pan-seared Porterhouse is delicious, and this method gives your meat a rich golden-brown color and enhanced taste!
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 3040 minutes before cooking to bring to room temperature. Season your steak as desired we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
Here is how to cook a Porterhouse steak on the stove to achieve the best results:
How To Cook A Porterhouse Steak On A Gas Grill
You can follow this same cooking method on a gas grill however, you wont get as much smoke flavor. If you have a 3-burner grill, turn one burner to medium to medium-high heat and leave the other burners off.
To accomodate for the lack of charcoal, use a foil pouch loaded with Cowboy wood chips or pellets. Then, place the steaks over the indirect heat side of the grill and place the skillet over the burner thats on, which is the hottest part of the grill.
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Which Cooking Method Is Best For Porterhouse Steak
Because the porterhouse is often a thick piece of meat, searing it at a high temperature before finishing it in the oven is the finest method of cooking it. This stove to oven procedure helps to keep the moisture in the steak, resulting in a juicy steak. Another alternative is to cook it on the barbecue or under the broiler.
Prepare And Season Your Steak
Prepping the steak is just as important as the actual grilling.
Take the steak out of the fridge for at least 30 minutes before grilling.
Seasoning wise were going to keep it simple using Kosher salt and ground black pepper.
Kosher salt is great for cooking steaks. It isnt too fine, and it will stay as a crystal for a little longer while grilling. This helps create a nice salty crust on the outer of a charred steak.
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How Long Do You Grill A 2 Inch Porterhouse
Preparing the grill for medium-high heat is essential. To get medium rare, grill the steaks for 8 to 10 minutes per side until the internal temperature of the steaks reaches 125 degrees F on an instant-read thermometer. Remove the steaks from the grill, brush each with 1 to 2 teaspoons of the Herb Butter, and let aside for 5 to 10 minutes to let the flavors meld together.