There’s nothing quite like the sizzle of a thick porterhouse steak hitting a hot grill, is there? That first whiff of garlic and charred beef makes my mouth water every time. This grilled porterhouse steak recipe is my go-to when I want something impressive but dead simple – just five ingredients and about 15 minutes from fridge to plate. What makes it special? That perfect combo of a screaming hot grill for that crust we all love, plus letting the steak rest so every bite stays juicy as can be. Trust me, once you try this method, you’ll never go back to guessing at steak doneness again!

Grilled Porterhouse Steak Ingredients

Here’s all you need for the juiciest grilled porterhouse steak of your life – I promise it’s worth keeping these staples on hand:

• 1 porterhouse steak (1.5 to 2 inches thick – that thickness is key for perfect doneness)
• 1 tablespoon olive oil (just enough to coat without drowning it)
• 1 teaspoon salt (I use kosher for better texture)
• 1 teaspoon black pepper (freshly cracked makes all the difference)
• 1 teaspoon garlic powder (not garlic salt – we’ve already got salt covered)

See? Nothing fancy – just quality ingredients treated right. The steak thickness matters most here – too thin and it’ll overcook before you get that beautiful crust.

How to Make Grilled Porterhouse Steak

Okay, let me walk you through my foolproof method for the juiciest, most flavorful grilled porterhouse you’ve ever had. I’ve burned enough steaks in my life to know exactly what works – and more importantly, what doesn’t!

Preparing the Grill

First things first – get that grill screaming hot! I crank mine to high heat (about 450-500°F) and let it preheat for at least 10-15 minutes. While it’s heating up, I give the grates a quick scrub with my grill brush – those stuck-on bits from last time can give your steak funky flavors. The perfect grill should make you instinctively pull your hand back when you hold it 4 inches above the grates – that’s when you know it’s ready.

Seasoning the Steak

Here’s where I see most folks mess up – they either under-season or drown their steak in marinade. Pat your porterhouse dry with paper towels first (wet meat won’t sear properly), then drizzle just enough olive oil to lightly coat both sides. Mix your salt, pepper, and garlic powder together in a little bowl first so you get even distribution, then sprinkle it all over like you’re seasoning fries. Rub it in gently – no need to massage it for hours.

Grilling the Porterhouse Steak

Now the fun part! Place your steak on the grill at a 45-degree angle to get those fancy crosshatch marks. Set a timer for 4-5 minutes – no peeking! When time’s up, flip it with tongs (never a fork – we’re not trying to lose all those precious juices). Cook another 4-5 minutes for perfect medium-rare. I always use my instant-read thermometer – 130°F in the thickest part near the bone is your sweet spot. Remember, it’ll keep cooking while resting!

Resting and Serving

Here’s the step most people skip that absolutely breaks my heart – resting your steak! Transfer it to a cutting board and tent loosely with foil for 5 minutes. This lets the juices redistribute so they stay in the meat instead of ending up on your plate. When slicing, go against the grain for maximum tenderness, and don’t forget to enjoy that delicious strip of fat along the edge – that’s where half the flavor lives!

Why You’ll Love This Grilled Porterhouse Steak

This isn’t just another steak recipe – it’s the one you’ll keep coming back to because:

• Unbelievably juicy – That perfect crust seals in all the good stuff
• Ready in 15 minutes – Faster than driving to a steakhouse!
• Minimal ingredients – Five pantry staples is all it takes
• Foolproof method – My thermometer trick takes the guesswork out
• Restaurant-quality at home – Impressive enough for date night

Honestly, once you taste that first perfectly seared, garlicky bite, you’ll wonder why you ever ordered steak out.

Tips for the Best Grilled Porterhouse Steak

After grilling more porterhouse steaks than I can count, here are my can’t-miss secrets for steak perfection:

• Pat that steak dry! Moisture is the enemy of a good sear – paper towels are your best friend here.
• Give it space to breathe – Don’t crowd the grill or you’ll steam instead of sear.
• Resist the urge to poke – Flipping just once gives you that perfect crust.
• Let it come to room temp – 30 minutes out of the fridge means more even cooking.
• Invest in a thermometer – No more guessing games about doneness.

Follow these simple rules and you’ll be the grill master of your neighborhood in no time!

Grilled Porterhouse Steak Variations

Sometimes I like to mix things up with these easy twists on my classic grilled porterhouse:

• Smoky version: Swap garlic powder for smoked paprika and a pinch of cayenne
• Herb crust: Press fresh rosemary and thyme into the steak before grilling
• Boozy soak: Marinate in bourbon and brown sugar for an hour pre-grill
• Spicy kick: Add chili flakes to the salt and pepper rub

The beauty of a good porterhouse? It’s basically a blank canvas for whatever flavors you’re craving that day!

Serving Suggestions for Grilled Porterhouse Steak

Oh, let me tell you how I love to serve this beauty! My absolute must-have is crispy garlic roasted potatoes – they soak up all those meaty juices perfectly. For veggies’m’m all about charred asparagus or creamy spinach. And don’t even get me started on pairing it with a bold red wine – that first bite with a sip of Cabernet? Pure magic!

Grilled Porterhouse Steak Storage & Reheating

Leftovers? No problem! Store your grilled porterhouse in an airtight container in the fridge for 3-4 days. When reheating, skip the microwave – it’ll turn your masterpiece rubbery. Instead, warm slices gently in a 250°F oven for about 10 minutes or until just heated through. Pro tip: Add a splash of beef broth to keep it juicy!

Grilled Porterhouse Steak Nutrition

Now, I’m no dietitian, but here’s the nutritional breakdown per serving (about half the steak) for those who like to know – keep in mind these are estimates:

• Calories: 450
• Protein: 42g (hello, muscle fuel!)
• Fat: 30g (12g saturated – that’s where the flavor lives)
• Carbs: Just 1g – basically zero
• Sodium: 600mg (from our seasoning)

Not too shabby for something this delicious, right? Portion control is key with rich cuts like porterhouse.

Grilled Porterhouse Steak FAQs

Can I use a different cut of steak?
Absolutely! While porterhouse is my favorite for its perfect combo of strip and tenderloin, you can use this method with ribeye or New York strip too. Just adjust cooking times slightly – thinner cuts will cook faster.

How do I know when it’s done without a thermometer?
The finger test works in a pinch! Gently press the meat – if it feels like the fleshy part of your palm below the thumb when your hand is relaxed, that’s medium-rare. Firmer = more well-done. But seriously, get a thermometer – they’re cheap and foolproof!

Why does my steak stick to the grill?
Two likely culprits: either your grill wasn’t hot enough (wait those extra 5 minutes!) or you tried flipping too soon. That beautiful crust needs time to form before it’ll release easily. Patience is key!

Can I cook this indoors?
You bet! A screaming hot cast iron skillet works great – just open your windows because it’ll get smoky. Same timing and method, just watch for splatters. I sometimes finish it with a pat of butter for extra richness.

Ready to Grill the Perfect Porterhouse?

There you have it – everything I’ve learned from years of grilling (and occasionally burning) porterhouse steaks! This simple method never lets me down, whether it’s a quick weeknight dinner or a special occasion. The best part? You probably have everything you need right in your kitchen already.

I’d love to hear how your grilled porterhouse turns out – did you stick with the classic seasoning or try one of the fun variations? Any aha moments when you nailed that perfect sear? Drop your steak stories in the comments below (bonus points if you include a photo of your masterpiece!). Happy grilling, friends!

Juicy Grilled Porterhouse Steak in Just 15 Minutes

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• Author: Christina R. Jones
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Diet: Low Lactose

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Description

A juicy and flavorful grilled porterhouse steak, perfect for a hearty meal.

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Ingredients

Scale 1x2x3x

• 1 porterhouse steak (1.5 to 2 inches thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

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Instructions

1. Preheat your grill to high heat.
2. Rub the steak with olive oil and season with salt, pepper, and garlic powder.
3. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare.
4. Let the steak rest for 5 minutes before slicing.
5. Serve and enjoy.

Notes

• Use a meat thermometer to check doneness (130°F for medium-rare).
• Letting the steak rest ensures juiciness.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1/2 steak
• Calories: 450
• Sugar: 0g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 42g
• Cholesterol: 120mg

Keywords: grilled porterhouse steak, steak recipe, grilled beef