Nothing beats a perfectly grilled porterhouse with its rich, beefy flavor and impressive presentation. This cut delivers the best of two worlds with tender filet and robust strip steak separated by a flavorful bone.
I’ve refined this method over countless cookouts, focusing on high heat for a smoky char and a garlic-herb finish that elevates every bite. Simple, precise, and always impressive.
Ingredients for Grilled Porterhouse Steak
High-quality beef plus fresh herbs create this impressive centerpiece with bold, smoky flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Porterhouse Steak 🥩 | 2 whole | Bone-in, 1.5 to 2 inches thick |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred for even seasoning |
| Coarsely Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground for best aroma |
| Garlic Cloves 🧄 | 6 cloves | Peeled and smashed for compound butter |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems discarded |
| Fresh Thyme 🍃 | 2 tbsp | Leaves stripped from stems |
| Unsalted Butter 🧈 | ½ cup | Room temperature for compound butter |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point for searing |
| Vegetable Oil 💧 | 1 tbsp | For coating steak before grilling |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Lemon Wedges 🍋 | 4 pieces | For serving alongside |
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The porterhouse is non-negotiable here—look for USDA Prime or Choice grade with good marbling. Costco or a trusted butcher like Snake River Farms are reliable sources. Thickness matters: aim for 1.5 to 2 inches to achieve a proper sear without overcooking the center. The bone adds flavor, so avoid pre-cut steaks. Let the steak sit at room temperature for 45 minutes before grilling for even cooking.
No fresh rosemary or thyme? Dried herbs at one-third the amount work in the compound butter, but fresh is ideal. For the garlic, jarred minced can be used in a pinch, though the flavor won’t be as vibrant. The butter can be swapped for ghee if you prefer a higher smoke point. Avoid pre-seasoned steaks—they often contain excessive salt that throws off the balance.
Leftovers (if any) keep in the fridge for 3-4 days, though porterhouse is best served fresh. Store raw steak in the coldest part of your fridge for up to 5 days. For freezing, wrap tightly in plastic and foil—thaws in 24 hours in the refrigerator.
Why You’ll Love This Recipe
- Five Ingredients Only: I just need the steak, salt, pepper, garlic, and rosemary—no shopping for obscure spices or marinades.
- Charred Perfection: The grill locks in that smoky crust while the garlic and rosemary melt into every bite.
- Feeds a Crowd: One porterhouse serves my whole family, and it feels fancy without the fuss.
- Leftovers Level Up: I slice the extras thin for next-day sandwiches that taste even better than the original.
Step-by-Step Instructions for Grilled Porterhouse Steak
Master the grill with this precise method for perfectly charred steak with a fragrant herb finish.
Step 1: Prepare the Steak and Compound Butter
Pat the 2 whole Porterhouse Steak dry with paper towels, ensuring all moisture is removed for optimal searing. Rub each steak evenly with 1 tbsp Vegetable Oil and season generously with 2 tbsp Kosher Salt and 1 tbsp Coarsely Ground Black Pepper, pressing the seasoning into the meat to create a flavorful crust.
For the compound butter, combine 0.5 cup Unsalted Butter with 6 cloves Garlic Cloves (peeled and smashed), 2 tbsp Fresh Rosemary (finely chopped), and 2 tbsp Fresh Thyme (leaves stripped). This aromatic butter will be used to baste the steaks as they grill.
Step 2: Preheat the Grill for High Heat
Preheat your grill to high heat (around 450-500°F). Clean the grates thoroughly with a grill brush to prevent sticking. A properly heated grill is essential for achieving a deep, smoky char on the steak’s exterior while maintaining a juicy interior.
Use a two-zone fire if possible—searing over direct heat and finishing over indirect heat ensures even cooking without burning the exterior. This setup allows you to control the cooking process with precision.
Step 3: Sear and Cook to Perfection
Place the steaks on the grill over direct heat. Sear for 3-4 minutes per side to develop a deep, caramelized crust. Avoid moving the steaks during this time to allow the Maillard reaction to create a flavorful crust.
After searing, move the steaks to indirect heat and baste generously with the compound butter using a grill brush or spoon. Drizzle 2 tbsp Extra-Virgin Olive Oil over the steaks to enhance the richness. Continue grilling, basting frequently, until the internal temperature reaches 125-130°F for medium-rare (use a meat thermometer for accuracy).
Step 4: Rest and Serve
Transfer the steaks to a cutting board and let them rest for 10 minutes under a loose tent of foil. Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
Slice the steaks against the grain and garnish with 0.25 cup Fresh Parsley (chopped). Serve immediately with 4 pieces Lemon Wedges on the side for a bright, citrusy finish.
Pro Tips For Making Grilled Porterhouse Steak
- Dry the Steak: Pat the porterhouse completely dry with paper towels before seasoning—this guarantees a better sear and that coveted crust.
- Salt Generously: Use about 1 tablespoon of kosher salt per side for a 1.5-inch porterhouse. I learned this the hard way after under-seasoning too many steaks.
- Let It Rest: Give the steak a solid 10 minutes under foil after grilling—it keeps the juices inside where they belong.
- Crush the Garlic: Smash the garlic cloves lightly before adding to the grill so they release their flavor without burning to a bitter crisp.
Perfect Pairings for grilled porterhouse steak
Wine Pairings
A bold Cabernet Sauvignon from Napa Valley stands up to the steak’s richness with its dark fruit and tannic structure. I love Caymus for its velvety texture. Decant for 30 minutes before serving to let it breathe. 🍷
Beer Options
For beer lovers, a robust porter or stout complements the smoky char beautifully. Guinness or Founders KBS are excellent choices. The roasted malt notes mirror the grilled flavors. Serve at 50-55°F for optimal taste.
Side Dish Ideas
I always pair this with garlic mashed potatoes—the creamy texture contrasts the steak’s char. Use Yukon Golds and ½ cup heavy cream for the smoothest result. A simple arugula salad with lemon vinaigrette adds a peppery freshness. 💫
Sauce Pairings
A classic bearnaise sauce elevates the dish with its tarragon and shallot notes. For a simpler option, chimichurri made with 1 cup parsley and ¼ cup red wine vinegar adds a bright, herby kick without overpowering the steak.
Vegetable Sides
Grilled asparagus tossed with olive oil and finished with lemon zest makes a perfect companion. Roasted mushrooms with thyme and a splash of balsamic glaze also work wonderfully, soaking up all those meaty juices.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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