Porterhouse Steak How To Grill

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How To Grill A Porterhouse Steak

How to Grill a Porterhouse Steak – Porterhouse Steak Recipe

A porterhouse steak is beef eating at its finest, so if you’re cooking one you don’t want to mess it up. Although there are many ways to cook a good steak, when it comes to a porterhouse it practically begs to be grilled it seems like whenever you see a grill ad, a sizzling porterhouse is the star of the show. So let’s take a look at how to grill a porterhouse steak, from the proper seasoning to dinner time.

  • 11 Quick Summary
  • What Temperature Do You Cook A Porterhouse Steak

    Sear each side of the steak for 2 3 minutes on high heat, or until the internal temperature of the steak reads 120 125 degrees F for rare, 130 -135 degrees F for medium-rare, or 120 125 degrees F for medium-well. 10 minutes of resting time after removing the Porterhouse steak from the grill is recommended.

    Porterhouse Steak Sous Vide

    • Preheat the water bath to 130 degrees.
    • Season porterhouse steaks with salt and pepper. Add your choice of aromatics, like rosemary, garlic or thyme, to a sealable bag with the steaks.
    • Vacuum seal the bag and add to the water bath, fully submerging the steaks.
    • Cook for about one hour.
    • Preheat a cast-iron skillet with a drizzle of olive oil over medium-high heat. Transfer the steaks to the skillet, and cook on each side for 1-2 minutes until seared.
    • Place steaks on a foil-tented plate, and rest for 5-10 minutes.

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    Grilled Porterhouse Recipe Tips

    • My 1.25-pound steaks cook on the grill until theyre medium rare, following this recipe. This is an internal temperature of 130 degrees Fahrenheit. Add 5 degrees for medium-well steak, 10 degrees, for well-done, and subtract 5 degrees for rare. Check our Steak Temperature Chart for help.
    • If you want to make some gorgeous diamond grill marks, turn the steak 45 degrees halfway through each sides grill time like we do in our Grilled New York Strip Steak recipe.
    • If you dont want a spicy chimichurri sauce, you can leave out the crushed red pepper.
    • If you have a smaller or bigger steak, dont focus on the time cooked, but on the internal temperature. Use a meat thermometer for best results.

    Porterhouse Steak Recipes Faqs

    The Perfect Porterhouse Steak

    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?

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    How To Make Grilled Porterhouse Steak

    The first thing to do is take your porterhouse steak out of the refrigerator at least 30 minutes before you are going to start cooking it. This allows the meat to come up to room temperature. It will cook faster and more evenly. Doing this will help ensure that the end results turn out beautifully.

    Next, make sure you preheat your grill to medium-hot, 375 400 degrees F. Because of the thickness of the steak, you need to grill it at a lower temperature than you might think. If you have your grill too hot, you run the risk of burning the outside of your porterhouse, but the inside will not get a chance to cook.

    In a small bowl, combine the olive oil, Kosher salt, freshly ground pepper, minced garlic, thyme, and rosemary. Generously brush both sides of the steak with the mixture and place it on the preheated grill and close the lid.

    Grill for 5-6 minutes on the first side, then turn it over and grill for 4-5 minutes on the second side. If you like the cross-hatch grill pattern, move your steak 45 degrees halfway through the cooking time on both sides. This grill time is approximate and is for medium-rare for medium, grill the first side for 7-8 minutes and the second side for 4-5 minutes.

    Seasoning Your Porterhouse Steak

    Start with a light coating of extra virgin olive oil to the Porterhouse steak, then liberally apply the seasoning . Its then ready to go on the grill.

    You can use any seasoning you like, but for good quality beef we encourage a simple seasoning in order to let the beefy flavor stand out. We use a beef seasoning that is comprised of kosher salt, coarse black pepper, and granulated garlic. Want to jazz up the flavor? Try our coffee seasoning.

    If you want your Porterhouse steak to have more flavor, then add the seasoning at the end in the form of compound butter or relish on top of the steak. We have a great savory duck fat granola recipe in our cookbook Fire + Wine that is amazing on steaks.

    Should my steak be at room temperature before I cook it? Simple answer no. If the fire is hot enough, you can go from the refrigerator to seasoning to grill and it will cook up perfectly . And to be honest, even at one hour out of the fridge, the internal temperature will barely move the needle. So dont waste the time.

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    Preparing The Steak For Grilling

    After you have collected all the ingredients, you should prepare your porterhouse steak for grilling.

    You don’t have to do much. Just remove the steak from the freezer and leave it to get to the room temperature.

    I know that you can cook a frozen steak to taste as good as a thawed one, but leaving it to reach the room temperature is the recommended option for this type.

    Image Credits: BestandWorstEver Blog

    After the meat has reached the room temperature, you can continue with the seasoning and the grilling process.

    Note: Since porterhouse steak is so large , the time it will take for your grill to heat and get to cooking temperature is about the same time it will take your steak to get up to room temperature, which makes grilling conditions perfect.

    How Do I Cook A 2 Inch Thick Steak

    How to Grill Porterhouse Steak | Recipe

    Preheat the oven to 425 degrees Fahrenheit when youre ready to start cooking. Heat a 12-inch ovenproof skillet over high heat until hot . The steak should be added when the pan begins to smoke and an edge of the steak sizzles when brushed on the pan. Sear for 2 to 3 minutes, or until the meat is a deep brown color.

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    How Long To Grill A Porterhouse Steak On A Gas Grill

    How long your steak stays on the grill depends on how you like your steak cooked. Below youll find a chart that walks through the thickness of the steak along with how long to cook for rare, medium-rare, medium, medium-well, and well done. Make sure you have a properly functioning thermometer to ensure your steak is cooked to the corresponding temperature as well.

    Medium Rare

    The best way to serve a Porterhouse Steak, in my opinion, is to place a slice or two of my homemade compound butter for steak onto the Porterhouse. As it melts it flavors the steak with roasted garlic, a touch of Worcestershire sauce, and the creamy flavor of butter. So good.

    Reverse Sear Method For Porterhouse

    • Preheat oven to 250 degrees. Brush porterhouse steaks with olive oil, and sprinkle with a little salt and pepper on both sides.
    • Transfer to a cast-iron skillet with a drizzle of olive oil. Cook for about 20-30 minutes, or until the internal temperature reads 120 degrees.
    • Turn stove burner to medium-high. Sear steaks on each side for 1-2 minutes until a golden-brown crust forms.
    • Place porterhouse steaks on a clean plate tented with foil to rest for 5-10 minutes.

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    How To Cook/grill A Porterhouse Steak

    The following is a guide to help you prepare for the grilling process. Full instructions will be in the recipe card below.

    Heres how to do it:

  • Prepare your grill. You can use a gas grill, a charcoal grill, or a smoker. Youll want to preheat it to 225 degrees F and have a spot on your grill where your steak can slowly come up in temperature without being exposed to any direct heat.
  • Season your steak. Great steak doesnt need much. I recommend using my Signature Beef Seasoning . Equal parts salt and pepper work great also!
  • Cook your steak. Place your steak on the preheated, low temperature grill, over indirect heat. Close the lid and let your steak slowly rise in temperature. This step will likely take about an hour if you are hoping to end up with a medium rare steak. You want to take your steak off of the grill when it reaches 10 degrees under your desired finished temperature.
  • Sear your steak. For that coveted, crispy crust, you need a sear on your steak. I recommend searing in a hot cast iron skillet with avocado oil, butter, garlic, and fresh herbs .
  • Rest your steak. Pull your steak out of the skillet and allow it to rest for at least 15 minutes before cutting the individual steaks off the bone and into slices.
  • What Temperature Do You Grill A Porterhouse Steak

    Grilled Porterhouse Steak

    Preheat the grill to a high temperature of 450-500 degrees Fahrenheit before beginning. All of the steaks should be brushed with olive oil on all sides. Add seasonings such as salt, pepper, garlic powder, and dried thyme and toss well. Cook the steaks for 2-3 minutes per side over direct heat, turning halfway through.

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    Specialty Methods For Cooking Porterhouse Steak

    With every method listed, you receive a mouthwatering cut of steak. Using a grill, oven, and stovetop are all traditional standbys, however, there are also several new methods that are popular for cooking Porterhouse steak. With each method, your steak should be completely thawed in the refrigerator for at least 24 hours. Remove the Porterhouse steak from the refrigerator 3040 minutes before cooking to bring to room temperature. Season your steaks to your liking we recommend using our Kansas City Steak Original Steak Seasoning.

    For perfect doneness, we recommend using a meat thermometer.

    How To Season A Porterhouse Steak

    Porterhouse purists insist that the steaks only need a bit of salt to bring out the best flavor, but experimenting with different seasonings can bring your porterhouse to the next level. Simply rubbing a cut clove of garlic over the meat will enhance it, but feel free to experiment with different seasonings.

    What I like to do is use a bit of pepper, salt and garlic but you should be careful with the timing of seasoning. Salt timing can impact the tenderness of steak.

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    What Is Reverse Searing

    With a thick cut of steak, like a porterhouse, my preferred method of grilling is using a technique called reverse searing. This process involves grilling the steak at a lower temperature over indirect heat and searing at the end over high heat. Reverse searing works exceptionally well with thick cuts because it allows the temperature of the steak to rise slowly. As a result, your steak will have the perfect doneness edge to edge instead of having steak that is charred on the outside and under-cooked in the middle.

    How Long Do You Cook Steak On Charcoal

    Gas grilling – How to grill a porterhouse steak

    There is no definitive answer to this question as it depends on a number of factors, such as the thickness of the steak, the type of charcoal being used, and the desired level of doneness. However, as a general rule, thicker steaks will take longer to cook on charcoal than thinner ones, and using a higher-quality charcoal will also help to speed up the cooking process. For a medium-rare steak, cook time on charcoal should be around 4-6 minutes per side.

    It is meant to be used for 1 inch-thick steaks. It is common for grocery stores to sell steaks that are smaller than 1 inch in length. The temperature of the grill is the most important factor to consider after it has been boiled. If the grill temperature is too low, the time must be increased. If you want to determine the temperature of your grill, give it as much time as possible before removing your hand. If you only hold your hand there for a short period of time, your hand will become too hot to touch. This method is suitable for most charcoal grills, but it can also be used on best natural gas grills.

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    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.

    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!

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    Check And Replenish Regularly

    I crack the lid every 20 minutes or so in order to check on the progress of the steaks, making sure things aren’t getting too hot or cold in there, and to replenish both coals and wood chunks as necessary. The goal here should be for the steaks to get to 115°F in around two hours, so adjust your temperature with extra coals as necessary by monitoring their internal temperature closely.

    Serious Eats / J. Kenji López-Alt

    Once they hit around 115°F, they’ve gotten all the smoke they’re going to get.

    The Secret To A Perfect Grilled Porterhouse Steak

    Grilled Porterhouse Steaks with Garlic

    Now that your steak is seasoned and smoked, its time to get fancy. This is the part I picked up from Bobby Flay several years ago.

    With his cooking method, he cooks the steak entirely in the cast iron skillet. But I like the added kiss of smoke, which is why this porterhouse steak recipe uses the reverse sear method.

    While the steak has been smoking, the cast iron skillet was heating up. As the steak starts to reach its 85-90F target temp, add a couple tablespoons of vegetable oil to the skillet and allow it to heat up.

    You want the pan and oil to be about 400-450F degrees. Thats a sear tip I picked up from GirlCarnivore.com.

    The safest and most accurate way to measure the heat is by using an IR Gun from Thermoworks.

    Once the pan is ready, carefully add the steak to the pan and cook it for 2-3 minutes. The purpose of this stage is to develop an amazing crust.

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    How To Choose The Best Beef Grade

    When it comes to grilling a perfect steak, the type and grade of beef play an important role in the final product.

    If you want to cook the highest quality grade, then U.S. Prime is the one. It is the 2% and it usually what fancy and upper-end restaurant use for their menu. Just as you though, this grade of beef is pretty expensive and you probably will not pay for that price for a home-cooked meal.

    After U.S. Prime, you have the Choice category. It is the most common one and half of all beef falls into this category. It is kind-of medium quality beef and most of the people are satisfied with the quality-price ratio.

    After that, you have the Select grade. The beef in this category can be considered as OK. It is the lowest grade, less juicy and tender than the other two grades and is commonly sold at retail.

    You are free to pick what grade you feel comfortable with. I mostly use Choice or the medium-quality grade. It is very good quality for the price, its very common in most of the market and its marbling can be quite variable.

    As for the thickness, usually most recommend a 1 ½ inch thick. I think that is a bit much. Try to aim for 1 inch cuts. I think that is the ideal thickens, not too thin and the steak have meaty center, ideal for grilling.

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