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Grilled Porterhouse Steak

Porterhouse steaks are large steaks made up of two actual steaks in one. Though the serving size noted is for one steak per person, one steak could easily feed two diners desiring a smaller portion.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 can serve 2-4
Calories 1572kcal
Author Toni Dash

Equipment

  • Instant Read Food Thermometer

Ingredients

  • 2 24-ounce Porterhouse Steaks ROOM TEMPERATURE
  • 1-2 tablespoons Olive Oil
  • Kosher Salt
  • Freshly ground black pepper

Instructions

  • Heat the gas or charcoal grill to high (450-500 degrees). Brush and oil the grilling grate.
  • Brush the steaks with a light coat of olive oil. Salt and pepper the steaks.
  • Place the porterhouse steaks on the hot grill and allow to sear for 2 ½ minutes. NOTE: for medium doneness steaks increase the time interval to 3 minutes for each segment.
  • Rotate the steaks 45 degrees and grill another 2 ½ minutes (this will get the cross hatch grill marks).
  • Flip the steak with tongs and sear another 2 1/2 minutes. Rotate 45 degrees and grill a final 2 ½ minutes. Check the temperature with an instant read thermometer.
  • Remove the steaks from the grill and allow them to rest for 5-10 minutes before serving.

Notes

Start with steaks close to room temperature. Remove them from the refridgerator 2 hours before grilling.
Grilling time:
  • As a general rule steaks will cook 5 minutes per side (2-2 1/2 segments) for Medium Rare; a total of 10 minutes.
  • For Medium, cook 6 minutes per side (2-3 minute segments); a total of 12 minutes.
  • Always use an instant read meat thermometer to determine the doneness of the steak. The size of the steak and heat of the grill will affect cooking time.
 
Doneness Remove from Grill (temp F) Resting time (minutes) Final Steak Temperature (F)
Rare 115 degrees 5-10 120 degrees
Medium-Rare 125 degrees 5-10 130 degrees
Medium 135 degrees 5-10 140 degrees
Medium-Well 145 degrees 5-10 150 degrees
Well done 155 degrees 5-10 160 degrees
NOTE: The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes.

Pro Tips

Bring the steak to room temperature first. Starting with this cut of meat at room temperature will ensure it cooks evenly.
Use a meat thermometer. And instant read food thermometer will ensure quickly assessing the temperature so it does not overcook.
Always start with a clean, hot, well-oiled grill grate. This keeps the steak from sticking to the grates.
Trim excess fat. Fat = flavor so only cut off extra amounts that are likely to create flame flare ups during grilling.

Nutrition

Calories: 1572kcal | Carbohydrates: 0g | Protein: 140g | Fat: 107g | Saturated Fat: 41g | Cholesterol: 381mg | Sodium: 367mg | Potassium: 2102mg | Sugar: 0g | Calcium: 41mg | Iron: 13.7mg