Grilled Porterhouse
Elevate your backyard barbecue with this perfectly grilled porterhouse steak—a true showstopper that combines the tender filet mignon with the flavorful New York strip in one cut. Infused with the rustic aromas of fresh rosemary and garlic, and finished with a buttery glaze, this recipe is simplicity at its finest. The key to achieving steakhouse-quality results lies in the high heat of the grill for that sizzling char and the perfect doneness—medium-rare or medium, as you prefer. Whether it’s a romantic dinner for two or a special summer celebration, this juicy, herb-infused porterhouse steak pairs beautifully with classic sides like grilled vegetables or a loaded baked potato. Follow our tips for even cooking, bold seasoning with kosher salt and freshly cracked black pepper, and essential resting time to let the rich juices lock in. Fire up your grill and bring the taste of a steakhouse to your own backyard!
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Recipe Information
Ingredients
- 1.5 lbs Porterhouse steak
- 1 tbsp Kosher salt
- 2 tsp Freshly cracked black pepper
- 1 tbsp Olive oil
- 2 Fresh rosemary sprigs
- 2 Garlic cloves, smashed
- 2 tbsp Unsalted butter
Instructions
Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes before grilling. This ensures even cooking.
Preheat your grill to high heat (around 450-500°F). If using a charcoal grill, ensure the coals are evenly distributed and glowing hot.
Pat the porterhouse steak dry with paper towels to promote a good sear. Brush both sides of the steak with olive oil.
Generously season both sides of the steak with kosher salt and freshly cracked black pepper. Pat the seasoning into the meat gently with your hands.
Place the porterhouse on the preheated grill. Sear on one side for 4-5 minutes without moving the steak to create beautiful grill marks.
Flip the steak and sear the other side for another 4-5 minutes for medium-rare. For medium, cook for an additional 1-2 minutes per side. Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
During the last 2 minutes of grilling, place a rosemary sprig and a smashed garlic clove on each side of the steak, and add a pat of butter. Let the butter melt into the steak for added flavor.
Remove the porterhouse from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak against the grain, separating the filet mignon side from the New York strip side if desired. Serve immediately with your favorite sides like grilled vegetables or baked potatoes.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
