Grilled Porterhouse Steak
Porterhouse steaks are one of the best cuts of steak out there. In fact, it’s my favorite! With half being NY Strip and the other half a filet with a bone in-between them, this cut has two of the best steaks in one. Typically costing a hefty price at a restaurant, it’s fairly simple to get a restaurant quality porterhouse at home for half the price.
Season in advance
As I do with all steaks (and most meats in general), I highly recommend generously seasoning the porterhouse in advance. Do this either the night before and refrigerate, uncovered, with a rack and tray under it or at room temperature 1-2 hours before you are going to cook. This will result in a juicier, more flavorful steak with a better crust. See our Dry Brined Steaks recipe for more information. You could season with just salt, but for this recipe we are going to use salt and our new Open Fire Chimichurri Rub. The chimichurri flavor pairs really well with steak, but some additional salt may be required (depending on your taste buds) as it does not have a high salt content amount.
Time to grill
Now that the porterhouse has been dry brining, it’s time to grill. Using either a charcoal or gas grill, light the grill to 500ºF. Once temperature has been reached, add the porterhouse, cover the grill, and cook for 4 minutes per side. If you want to get crosshatch grill marks on your steaks, rotate them 120 degrees at the 2 minute mark. Check the internal temperature of the steak after it has cooked for 4 minutes on both sides. Flip again or move away from the flame if it is charring too much on one side. Cook until the internal temperature of your liking. I pull the steaks at 125ºF since I like medium-rare. There will be some carryover cooking after removing it that will bring the internal temperature to medium-rare.
Note: if you prefer, you can absolutely reverse sear a porterhouse instead of direct grilling. See our Dry Brined Steaks recipe on how to do that.
Let the steak rest and enjoy
Once the porterhouse is done grilling, remove it from the heat. Allow it to rest for 10 minutes before slicing it up. Once the meat has rested, I like to cut it off the bone and then slice it into pieces. You can serve it however you prefer. Easy and quick to do, there is no reason your shouldn’t try grilling your own porterhouses at home. Our Open Fire Rubs make it easy to get flavor and the cooking process is pretty straightforward. Try it out and see that any type of steak can be made at home.
Grilled Porterhouse Steak
Ingredients
- 1 Porterhouse steak
- Salt
- Open Fire Chimichurri Rub
- Mustard or oil as a binder
Instructions
- The night before you are going to grill, apply a thin layer of mustard or oil to the porterhouse. Generously season all over with salt and then with our Open Fire Chimichurri Rub. Put on a rack with a tray under it, leave uncovered, and refrigerate. If you are short on time, do this 1-2 hours before grilling and leave the porterhouse at room temperature.
- Preheat your charcoal or gas grill to 500ºF.
- When the grill has reached temperature, add the porterhouse over direct heat. Grill for 4 minutes per side. If you would like to get crosshatch marks on the porterhouse, rotate it 120 degrees at the 2 minute mark on both sides.
- After the porterhouse has cooked for 4 minutes per side, check the internal temperature. Cook until the internal temperature of your liking has been reached. Flip again or move away from the flame if the steak is charring too much on one side.
- I prefer my steaks to be cooked to medium-rare. I will pull them at 125ºF as there will be some carry over cooking once it's been removed. Cook for longer if you prefer a more done steak. Check the internal temperature every 1-2 minutes of additional cooking.
- Once the porterhouse is done, remove from the heat and allow to rest for 10 minutes. Slice and enjoy!
