Grilled Porterhouse Steak

Summer's almost here, and the grill is calling. As the days stretch longer and the evenings warm up, nothing sets the tone like a thick, juicy Grilled Porterhouse Steak. It's the cut that doesn't mess around—big flavor, bold presence, and just enough marbling to keep every bite rich and tender. If you're ready to kick off the season right, this is the steak to fire up first.

The porterhouse combines two classics: the filet and the strip. With its signature bone down the center, this steak offers a little of everything—fork-tender texture on one side and a deep beefy bite on the other. Cooking it over high heat delivers a crisp, smoky crust and a perfect medium-rare center. Whether grilling over charcoal or using the Hybrid Series from American Made Grills, you want heat, control, and confidence. That's where the right tools and the right technique matter.

There is no need to overthink the prep. Keep it simple, let the grill do the heavy lifting, and focus on getting that sear just right. Finish with a rest, slice it across the grain, and serve it up family-style for maximum effect. With a Grilled Porterhouse Steak, you're not just making dinner—you're claiming your seat at the head of the table. American craftsmanship meets backyard tradition, and every bite delivers on both.

Serves 8

Grilled Porterhouse Steak Ingredients

• 1 Porterhouse steak 1 ½ inches thick, approx. 2 lbs.
• 2 Tbsp olive oil
• 2 Tsp Kosher salt
• 1 tsp freshly ground pepper
• 3 tsp minced garlic divided
• 1 tsp dried thyme divided
• ½ tsp dried rosemary
• 1 Tbsp butter, softened

Grilled Porterhouse Steak Directions

1. Allow your porterhouse steak to come to room temperature for at least 30 minutes before grilling.
2. Preheat your grill to medium-hot, 375 – 400 degrees F.
3. In a small bowl, combine the olive oil, Kosher salt, freshly ground pepper, 2 tsp minced garlic, ½ tsp thyme, and rosemary.
4. Generously brush both sides of the steak with the olive oil herb mixture.
5. Once the grill is preheated, place the steak on the grill and close the lid.
6. Grill the first side for 5-6 minutes, then turn and grill for about 4 minutes on the other side. For medium, grill the first side for 7-8 minutes and the second side for 4-5 minutes. Check the steak's internal temperature and remove it from the grill when it reaches 125 degrees F for medium-rare and 130-132 degrees F for medium. (Remember, your steak will continue to cook while it rests.)
7. Remove the steak from the grill and allow it to rest on a cutting board for 10 minutes before slicing.
8. While the steak is resting, add the butter, remaining 1 tsp of minced garlic, and remaining ½ tsp of dried thyme to a small bowl. Mix to combine.
9. For a dramatic effect when serving, remove the meat from both sides of the bone, slice across the grain, and replace the beef back against the bone so it looks as if the steak has not been sliced.
10. Place the butter mixture on the steak and let it melt slightly before serving.

Taken from bbqingwiththenolands.com