Porterhouse steak is cut from the short loin, right at the meeting point of the top loin and tenderloin. This steak is cut from the same area as the popular T-bone steak and contains both a strip steak and a filet. However, a porterhouse is a larger cut than a T-bone steak, contrary to popular belief that they’re the same cut of meat.
What is similar between them is that they’re both incredible cuts to cook on the grill. Grilled porterhouse creates the perfect porterhouse steak that mimics a steakhouse’s best, and you can cook it yourself at home after reading this guide and following our tips.
How to Cook Porterhouse Steak on the Grill
Want to know how to make a grilled steak with a porterhouse? Look no further than these tips and tricks for preparing your grill and porterhouse steak.
Charcoal Grill vs. Gas Grill
One of the most common questions from people who want to cook any cut of steak on the grill is whether they should use a charcoal grill or gas grill. Our answer? It comes down to personal preference. Gas grills can be easier to start up and maintain heat while you cook, but you also need to make sure you have a steady supply of gas to keep your grill working. Charcoal grills can give you that tell-tale grill flavor, but they also require a bit more work on your part while grilling.
One tip we can give: If you’re using a gas grill, make sure it sears well. Generally, charcoal grills are better for searing thick steak over direct heat. However, some gas grills have special burners to help create a sear or variable sections that you can use to control indirect and direct heat. You want your porterhouse to get a nice sear on the grill, so whatever grill can ensure that sear should be a winner.
Preparing Porterhouse Steak
Preparing a porterhouse steak for the grill is similar to other thick steak cuts. First, you’ll want to remove it from the refrigerator and season it with salt about 45 minutes before you’re ready to grill it. This allows the salt to create a brine that’ll help it sear when it’s on the grill. Allow the steak to sit on a plate or cutting board at room temperature during this time. Go ahead and prepare anything else you’re cooking, like potatoes or a salad, in the meantime.
Once the time is up, pat the steaks dry with a paper towel, which will absorb any excess moisture that could prevent your porterhouse steaks from getting a decent sear. Brush each steak with olive oil and season again with salt and pepper, if desired.
Preparing the Grill
While your steaks are resting and brining, you can also use that time to prepare the grill. Preparing the grill is crucial to ensure that your steaks cook correctly and don’t stick to the grates.
To do this, brush the grates with olive oil before turning on the heat. Make sure the areas you’ll use for the steaks are fully covered to prevent sticking. Wipe any excess olive oil off the grates with a paper towel to avoid dripping into the grill. Then, preheat the grill, using medium-high heat if you’re using a gas grill.
If your grill grates are worn down to the point of causing sticking, opt for a grill pan instead. You can use a cast iron skillet to get a sear and transfer the porterhouse steaks to the grill pan to finish cooking.
Additional Ways to Cook the Perfect Porterhouse Steak
Besides the grill, you can use other cooking methods with porterhouse steak that turn out just as delicious, whether you like a medium rare steak or well-done steak. Here are a few of the most popular cooking methods to consider:
- Oven-Baked Porterhouse: Baking works well with porterhouse because it’s a thick steak that doesn’t dry out easily. To bake porterhouse steak, you should sear it first in a cast iron skillet with 1 tbsp olive oil for 2-3 minutes on each side. Then, transfer it to a 425°F oven and finish cooking for 2-5 minutes, depending on your desired doneness level. Use a meat thermometer to check the internal temperature before serving.
- Pan-Seared Porterhouse: For a pan-seared steak, you’ll use a cast iron skillet with a small amount of olive oil to get a nice, golden-brown sear on all sides over medium-high heat. Then, turn the heat to low and cover, cooking for another 4-6 minutes until you’ve reached your desired doneness.
- Reverse-Seared Porterhouse: A reverse-seared porterhouse steak gets cooked in the oven first before searing. Preheat the oven to 250°F and cook until a meat thermometer reaches 125°F for medium-rare (about 20-30 minutes). Meanwhile, preheat your skillet over medium-high heat with one tbsp of olive oil. Add the steaks, and sear on both sides, about 2-3 minutes each.
After using any of these methods, allow the steaks to rest for 5-10 minutes before enjoying.
Materials Needed for Cooking Porterhouse Steak
Depending on the cooking method you choose, you’ll need a few different materials ready to go in your kitchen. It’s a good idea to grab everything you need ahead of time, as you don’t want your steaks overcooking while you scramble to find something you need.
For the grill, come prepared with a grill pan (optional), olive oil, a few paper towels, tongs, a plate for the steaks, and a meat thermometer. If using a mix of spices to create a rub or season steaks, also bring a small bowl along.
For other cooking methods, be sure to have a cast iron skillet handy, along with some olive oil, a meat thermometer, and tongs. If you’re using the oven for an oven-baked or reverse-seared porterhouse, have a lightly greased baking sheet ready.
When your steaks are finished, you’ll need a cutting board to rest them on and a sharp steak knife to slice through cleanly.
Grilled Porterhouse Steak Cooking Guide for Beginners
- 2 16-20oz premium angus porterhouse steaks from Chicago Steak Company
- olive oil
- freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Remove steaks from the refrigerator and place them on a plate or cutting board. Season liberally with salt on all sides. Leave at room temperature for 40-45 minutes.
- Brush grill grates generously with olive oil. Preheat the grill to a high temperature of 450-500°F.
- Brush olive oil on all sides of the steaks. Then, season with salt, pepper, garlic powder, and dried thyme.
- Place steaks over direct heat, searing each side for 2-3 minutes.
- Once a golden-brown crust has formed, turn the grill heat down to 200-250°F, or move the steaks to an on the grill with indirect heat. Continue cooking for another 5-15 minutes, monitoring the internal temperature with a meat thermometer. Check out our steak temperatures guide for help.
- Remove steaks from the grill and place them on a plate or cutting board. Rest for 5-10 minutes.
Cooking Porterhouse Steak on the Grill
Grilled porterhouse steak is one that top steakhouses have perfected, but it’s also one that you can have success cooking at home. The above guide and tips should help you achieve that, but if you ever need more help with getting the perfect steak cook or inspiration for new recipes, you know where to find us over at Steak University.
Don’t forget to order your porterhouse steaks online to get shipped to your home. Chicago Steak Company offers Premium Angus, USDA Prime Wet Aged, and USDA Prime Dry Aged porterhouse steaks to enjoy, all shipped to you fresh from our facilities.