Grilling a porterhouse steak is a rewarding experience that delivers a juicy, flavorful, and tender steakhouse-quality meal right in your backyard. This iconic cut combines the best of two worlds-the buttery tenderness of filet mignon and the robust flavor of a New York strip-all in one impressive steak. If you’re wondering how to grill a porterhouse steak to perfection, this friendly guide will walk you through every step, from selecting the right steak to serving it with style.
Choosing the Right Porterhouse Steak
Start with a quality cut. Look for a porterhouse steak that is at least 1 to 1½ inches thick with good marbling-those white streaks of fat that melt during cooking and add flavor and juiciness. The steak should have a bright red color and a generous T-shaped bone separating the filet and strip sections. A thicker steak ensures even cooking and a juicy interior.
Preparing Your Steak
Before grilling, let your steak come to room temperature by taking it out of the fridge about 30 to 60 minutes prior. This step helps the steak cook evenly and prevents a cold center.
Season generously but simply. Classic seasoning includes kosher salt and freshly ground black pepper. You can also add garlic powder, thyme, or rosemary for extra aroma, but keep it light to let the beef’s natural flavor shine through. Lightly brushing the steak with olive oil helps prevent sticking and promotes a beautiful crust.
Preheat Your Grill
A hot grill is key to achieving that perfect sear and grill marks. Preheat your grill to high heat-around 450°F to 500°F (232°C to 260°C). Whether you use a gas or charcoal grill, make sure the grates are clean and well-oiled to avoid sticking.
Grilling Your Porterhouse Steak
Step 1: Sear Over Direct Heat
Place the steak directly over the hottest part of the grill. Sear one side for about 2 to 3 minutes, then rotate the steak 45 degrees and cook another 2 to 3 minutes to create those classic diamond grill marks. Flip the steak and repeat this process on the other side.
Step 2: Move to Indirect Heat
Once both sides have a nice crust, move the steak to a cooler part of the grill to finish cooking without burning the outside. Close the lid and continue grilling, flipping occasionally, until the steak reaches your desired doneness.
Step 3: Monitor Internal Temperature
Use a meat thermometer for perfect results:
– Rare: 125°F (52°C)
– Medium-rare: 130°F (54°C)
– Medium: 140°F (60°C)
– Well-done: 160°F (71°C)
For a 1-inch thick steak, medium-rare usually takes about 10 to 13 minutes total grilling time; for a 1½-inch steak, expect 14 to 17 minutes.
Resting Your Steak
After grilling, let your porterhouse steak rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender.
Serving Suggestions
Slice the steak across the grain to enjoy both the tender filet mignon and the flavorful strip steak sections. Serve with classic steakhouse sides like mashed potatoes, creamed spinach, grilled vegetables, or a crisp salad.
For an extra touch of richness, add a pat of butter on top of the steak a few minutes before removing it from the grill.
Tips for Success
– Don’t over-season: A little salt and pepper go a long way.
– Avoid piercing the meat: Use tongs to flip the steak to keep juices inside.
– Keep the grill hot: High heat is essential for a good sear.
– Rotate for grill marks: Turning the steak 45 degrees halfway through each side’s cooking creates beautiful crosshatch marks.
– Use a thermometer: It’s the most reliable way to get your preferred doneness.
Grilling a porterhouse steak is all about balancing heat and timing to get a perfect crust and juicy interior. With these simple steps, you’ll impress your guests and enjoy a steak that’s worthy of any steakhouse. Enjoy your grilling adventure!