This grilled porterhouse steak is impressive yet easy to make and arguably the best way to make a porterhouse steak at home. Here's how.

The porterhouse is a study in the art of steak. Along one side of the T-bone that intersects this cut of steak, you'll find an ample portion of nicely marbled, robustly flavored New York strip. Nestled against the other side is an impossibly buttery petite filet. What distinguishes the porterhouse from the more common T-bone is, quite simply, magnitude. The ample porterhouse outweighs—vanquishes, if you will—its scrawny cousin every single time. And this grilled rendition lets the flames bring out that tremendous beef flavor.–Renee Schettler

Grilled Porterhouse Steak

A partially sliced grilled porterhouse steak on a wooden cutting board.

This grilled porterhouse steak is impressive yet easy to make and arguably the best way to make a porterhouse steak at home. Here's how.

Rick Tramonto

Prep 20 mins

Cook 10 mins

Total 45 mins

  • Porterhouse steak, 1 to 1 1/2 inches (25 to 36 mm) thick
  • Olive oil
  • Salt and freshly ground black pepper to taste
  • 4 cloves chopped garlic (optional)
  • Fresh herbs such as thyme or rosemary (optional)

  • Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot.

  • Brush both sides of the steak with oil and season liberally with salt and pepper. If desired, sprinkle with garlic and/or herbs and let rest at room temperature while the grill preheats.

    If using the aromatics (and you don't mind dirtying another bowl), combine the oil, herbs, and garlic in a small bowl, completely coating the herbs and garlic. The oil will help them adhere to the steak and seems to slightly buffer the delicate herbs from the heat of the grill.

  • Grill the steak, covered and turning once, until cooked to the desired doneness. Figure about 5 minutes on the first side and 4 minutes on the second for medium-rare and 8 minutes on the first side and 5 on the second for medium, although the timing will depend on the size of the steak and the precise temperature of your grill.

  • Transfer the steak to a plate or, preferably a wire rack placed on a rimmed baking sheet and let it rest for at least 5 minutes before slicing it from the bone and serving. Divide the steak among 4 plates or, if you're all about appearances, place the bone on a platter and arrange the steak slices tidily against the bone, as if the steak was still uncut, as they do at steakhouses.

Serving: 1 portion Calories: 799 kcal (40%) Carbohydrates: 2 g (1%) Protein: 71 g (142%) Fat: 54 g (83%) Saturated Fat: 21 g (131%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 25 g Cholesterol: 190 mg (63%) Sodium: 185 mg (8%) Potassium: 1075 mg (31%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 1 IU Vitamin C: 2 mg (2%) Calcium: 31 mg (3%) Iron: 7 mg (39%)

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Recipe © 2010 Rick Tramonto. Photo © 2010 HL Photo. All rights reserved. All materials used with permission.

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