I think the Grilled Porterhouse Steak has to be the granddaddy of all the steaks! It is simply one of the best cuts of beef that you can grill. This recipe is easy, straightforward forward, and well, the results are just amazing. Don’t be intimidated by this steak; you can cook it to perfection, trust me!
If you are looking for some other fantastic grilling ideas, why not check out this Grilled Flank Steak. Or maybe this Grilled Beef Tenderloin Crostini with Bearnaise Sauce. The elegantly perfect appetizer for any get-together!
The Porterhouse steak is a large cut of beef, usually 1 1/2 to 2 inches thick and 1 1/2 to 2 1/2 pounds. It is the perfect steak to share with someone!
WHAT DO YOU NEED TO MAKE the Perfect Grilled Porterhouse Steak?
You just need some very basic ingredients to create this superlative steak dinner. The simplicity of the ingredients allows the great flavor of the porterhouse steak to shine through!
- Porterhouse steak
- Olive oil
- Kosher salt
- Fresh ground pepper
- Garlic, minced
- Dried thyme
- Dried rosemary
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.
What temperature is a medium-rare porterhouse steak?
You guessed it! For medium-rare, you will want to grill your porterhouse steak to an internal temperature of 125 degrees F.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
As with any protein you cook, whether you are grilling, BBQing, smoking or roasting in the oven, you absolutely must let it rest before you start slicing! This allows the juices in the meat to be reabsorbed into the meat.
This is what makes it nice and juicy. If you cut into the meat as soon as it comes off the grill, all those wonderful juices will run onto your cutting board.
You should allow your porterhouse to rest for about 10 minutes or so. Remember it will continue to cook as it rests too.
While your steak is resting, you can make the herb butter topping. In a small bowl, combine butter, minced garlic, and thyme.
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; isn’t the presentation great. I mean, who wouldn’t be proud to serve a porterhouse platter like this?
What is the difference between dry-aged and wet-aged beef?
There are two ways that beef is aged before you purchase it. It is either dry-aged or wet-aged. Both methods are acceptable for aging beef. They do, however, produce beef products that have different textures and also tastes.
Dry-aged beef, as the name implies, is aged in the open air in a cold room. This allows the moisture in the meat to be released, thus causing the meat to be drier and denser. This type of aging works best with cuts of meat that are fattier.
Cuts like porterhouse and ribeye are good cuts of beef to dry age. Although the moisture content of the beef is reduced, the fat is still present. This makes up for the moisture loss, and the flavors of the meat are intensified. Because leaner cuts of meat do not have that fat content, they are better when they are wet-aged.
Wet-aged beef is not aged in water. It simply means that the meat is vacuum-sealed right away in its own juices, and it is not exposed to the air. The meat is refrigerated in the bag, and thus the moisture remains in the meat. This style of aging is best with lean cuts of meat like tenderloin.
Is there a cost difference between wet-aged and dry-aged meat?
The short answer is yes, absolutely! Because dry-aged beef loses a large amount of moisture, the cost per pound goes up. Dry-aged meats will always be more expensive than wet-aged meats.
Serving your grilled porterhouse steak
After you spend all the time and effort slicing your porterhouse, I think it is best to present it in the traditional manner. Place the cutting board with the steak on it right on the table. Let everyone select their own portions.
You can serve your porterhouse with any number of sides. Obviously, the traditional steak house choice is the Baked Potato. If you are watching your carb intake, you might simply like to pair your steak with a Classic Caesar Salad.
Just look at that amazing bite of grilled porterhouse steak! Tender, juicy, and amazingly delicious. I know you want a bite!
Pin it HERE!!
Pin it HERE!!
- 1 Porterhouse steak 1 ½ inches thick (approx. 2 lbs)
- 2 Tbsp olive oil
- 2 Tsp Kosher salt
- 1 tsp freshly ground pepper
- 3 tsp minced garlic (divided)
- 1 tsp dried thyme (divided)
- ½ tsp dried rosemary
- 1 Tbsp butter, softened
- Allow your porterhouse steak to come to room temperature for at least 30 minutes before grilling.
- Preheat your grill to medium-hot 375 - 400 degrees F.
- In a small bowl, combine the olive oil, Kosher salt, freshly ground pepper, 2 tsp minced garlic, ½ tsp thyme, and rosemary.
- Generously brush both sides of the steak with the olive oil herb mixture.
- Once the grill is preheated, place the steak on the grill and close the lid.
- Grill on the first side for 5-6 minutes, turn and grill for about 4 minutes on the other side. For medium, grill the first side for 7-8 minutes and the second side for 4-5 minutes. Check the temperature of the steak and remove the steak from the grill when the internal temperature reaches 125 degrees F for medium-rare and 130-132 degrees F for medium. (Remember, your steak will continue to cook while it rests).
- Remove the steak from the grill and allow to rest on a cutting board for 10 minutes before slicing.
- While the steak is resting, add the butter, remaining 1 tsp of minced garlic, and remaining ½ tsp of dried thyme to a small bowl. Mix to combine.
- For a dramatic effect when serving, remove the meat from both sides of the bone, slice across the grain, and replace the meat back against the bone, so it looks as if the steak has not been sliced.
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Amount Per Serving: Calories: 763Total Fat: 59gSaturated Fat: 21gTrans Fat: 3gUnsaturated Fat: 32gCholesterol: 190mgSodium: 1440mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 54g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust