Grilled Porterhouse Steak
Intermediate 45 minutes 2–3 servings Charcoal

Grilled Porterhouse Steak

A porterhouse is the ultimate show-off steak. With the tender filet on one side of the bone and the flavorful strip on the other, you get two textures and two flavor profiles in one massive cut. This isn't a weeknight steak — it's a special-occasion, crack-open-a-bottle, light-the-chimney kind of cook.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

Recently reviewedThis recipe was last reviewed on June 16, 2026.

Ingredients

  • 1 porterhouse steak (2–2.5 inches thick, 24–32 oz)
  • Kosher salt (generous — about 1 tsp per pound)
  • Coarsely ground black pepper
  • 2 tbsp high-smoke-point oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • Few sprigs fresh thyme or rosemary

Step by Step

1

Salt 40 minutes before cooking

Season the steak liberally with salt and pepper at least 40 minutes ahead — or up to 24 hours in the fridge. Thick cuts need time for the salt to penetrate. Bring to room temp for the last 30 minutes before grilling.

2

Set up two-zone fire

Pile your charcoal on one side of the kettle for a screaming-hot direct zone (600°F+) and leave the other side empty for indirect finishing. The direct zone sears; the indirect zone prevents burning while the center cooks.

3

Sear 2 minutes per side over direct heat

Oil the steak, not the grates. Lay it on the hottest part of the grill. Sear 2 minutes, rotate 45 degrees for crosshatch marks, another 2 minutes. Flip and repeat. You're building a dark crust, not just coloring the surface.

4

Finish indirect to 120°F internal

Move the steak to the cool side, close the lid, and cook until the filet side reads 120°F for medium-rare. Use a leave-in probe if you have one. This usually takes 8–12 minutes depending on thickness.

5

Butter-baste and rest

In the last 2 minutes, move the steak back to the hot side. Drop butter, garlic, and herbs into a small cast iron pan on the grill and baste the steak as it finishes. Rest on a wire rack for 10 minutes. Slice against the grain and serve.

Pro Tips

  • The filet side cooks faster than the strip side. Angle the bone so the filet is farther from the heat during indirect cooking to even things out.
  • A true porterhouse has a filet at least 1.25 inches wide. If it's smaller, you've got a T-bone — still delicious, but not the same thing.
  • Use a meat thermometer. At $30+ per pound, guessing is not an option. The Thermapen ONE is the industry standard for a reason.

Common Questions

Frequently Asked Questions

How long does Grilled Porterhouse Steak take to cook?
Total time is about 45 minutes including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a charcoal. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
2–3 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
The filet side cooks faster than the strip side. Angle the bone so the filet is farther from the heat during indirect cooking to even things out.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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