Thick Grilled Porterhouse Steak

Thick Grilled Porterhouse Steak:


  • 1 ½ to 2-inch thick porterhouse steak (about 2 pounds or 900g)
  • Salt and pepper to taste
  • Olive oil for brushing
  • Optional: Steak seasoning or rub of your choice


  1. Preheat your grill to high heat.
  2. Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes. This allows for more even cooking.
  3. Pat the steak dry with paper towels to remove any excess moisture.
  4. Season the porterhouse steak generously with salt and pepper on both sides. You can also use a steak seasoning or rub of your choice to enhance the flavor.
  5. Brush both sides of the steak with olive oil to prevent sticking and promote browning.
  6. Place the porterhouse steak on the preheated grill. If your steak has a bone, place the bone side closer to the heat source.
  7. Grill the steak for about 4-6 minutes per side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of about 130-135°F (55-57°C). You can use a meat thermometer to check the temperature.
  8. For a delicious sear, you can rotate the steak halfway through cooking on each side, creating diamond grill marks.
  9. Once cooked to your liking, remove the porterhouse steak from the grill and let it rest for about 5 minutes to allow the juices to redistribute.
  10. Slice the porterhouse steak, separating the tenderloin (filet mignon) and strip steak sections, and serve immediately.

Porterhouse steak pairs well with a variety of sides, such as roasted potatoes, grilled vegetables, or a fresh green salad. Enjoy your thick and juicy grilled porterhouse steak!

Porterhouse Steak