Porterhouse steaks on the grill in the dead of winter? I just couldn’t resist, given how awesome these looked in the butcher case, and how huge the sale price was… $6.79 per pound for that day only, and while they lasted, which wasn’t long…and about a third of the regular price for steaks of this quality. Porterhouse is my favorite cut of steak (a fatty bone-in ribeye..aka Tomahawk steak is a close second), because you get two fantastic and totally different cuts in one. A center “T-Shaped Bone” divides two sides of the Porterhouse. On one side is the lean and mild tenderloin filet (aka, filet mignon, even though only the skinny tip of the tenderloin is the real filet mignon). On the other side of the bone is the fatty and meaty top loin, better known as the New York Strip Steak.
- Add a heavy dose of dry rub to all sides of the steak about an hour before grill time….we also cooked up a a tasty Flatiron steak for the crowd.
Porterhouse steaks are thick and packed with flavor and are best charred on a hot grill with a healthy coating of our Ultimate Dry Rub or salt and pepper blend to help form a perfect crust. Here’s our simple recipe and how-to for the perfect Porterhouse.
Ingredients
- 2 large Porterhouse Steaks (about 2 lbs each, including T-bone)
- Generous coating of Ultimate Dry Rub (click here for recipe) or Kosher salt and fresh cracked pepper blend.
- 2 tablespoons olive oil, canola oil, or vegetable oil (not the expensive stuff) to season and coat grill grates
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- Perfectly grilled Porterhouse steaks. Use a hot grill and don’t turn too soon to get the perfect char. Let rest for at least 10 minutes before slicing or serving whole
Directions
- Remove steaks from refrigerator about 30 minutes hour before grilling and apply rub….an ice-cold steak won’t cook evenly
- Coat all sides of the steak generously with dry rub or salt and pepper mixture and let marinate at room temp for 30-60 minutes.
- Preheat grill on medium-high for 10-15 minutes…give it plenty of time to reach the high temperature needed to properly sear the steak. Temp should read about 450 degrees if you have a thermometer…less than 2 seconds of holding your hand over the flame works too.
- Clean and wipe down grill grates with oiled paper towel to lubricate
- Place steaks on grates, close lid and don’t open or move steaks for at 6-7 minutes (resist the urge to peak). This will allow the steaks to sear and develop the nice charred crust we love. The brown sugar and paprika in the rub really add to the char. Don’t worry about the dark “bark” you get…this is where the flavor is and you will not overcook the steaks at this point. Letting the steak char on the first side will also prevent them from sticking to the grates.
- Flip steaks in same direction on grates and char other side for 5 minutes with lid closed. Reduce heat to medium, flip again placing steak perpendicular to the grates to create perfect grill marks on each side. Cook on each side for 2-3 minutes to develop marks.
- Use the “finger test” in the Strip Steak portion of the Porterhouse to check for doneness…..the tenderloin is too soft and tender to really tell. A rare steak is soft with no bounce back, medium bounces back a bit and well done is firm to the touch. We prefer medium-rare, and 15 minutes total on a hot grill is perfect.
- Remove steaks and let rest on the cutting board or serving platter for at least 10 minutes to allow juices to settle in before slicing or serving. Now is the time to clean your grill grates of any leftovers.
- To slice, use a sharp carving knife and carefully cut along both sides of the T-bone to separate the tenderloin and strip steak. Get as close to the bone as possible. Slice each cut against the grain and serve. Serve the bone too for anyone who likes the tasty morsels.
- Perfect medium rare finish on the New York Strip side of the Porterhouse. Remove from the T-bone and slice across the grain.
