Elevate your grilling game with our foolproof porterhouse steak recipe, ensuring perfect results every time. Follow our expert tips to achieve a succulent, tender, and flavorful steak that’ll be the talk of your next cookout.
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Looking for a perfect steak for grilling? Want to master the coals and impress your guests with an expertly charred piece of meat at your next gathering? Look no further than a Grilled Porterhouse Steak. It’s exactly what you want to pick up from your local butcher if you want flavor and a real rustic presentation.
Ingredients
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- ▢ 2 lbs porterhouse steak about 2” thick
- ▢ 1 tsp kosher salt
- ▢ ½ tsp black pepper
- ▢ ½ tsp ancho chili powder or girl Carnivore Ooomami mushroom powder
- ▢ 4 tbsp unsalted butter
- ▢ 4 garlic cloves smashed
- ▢ Fresh rosemary 6 to 7 sprigs
Instructions
Prep the porterhouse steak
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Start by prepping your steak. Remove it from the packaging and pat it dry.
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Season it liberally with salt and let it rest on a wire rack over a baking sheet in the fridge overnight.
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Rub the steak with a sprinkle of pepper and ancho powder and let it sit at room temperature for 30 to 45 minutes before you’re ready to grill it.
Prep the grill
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Prep your charcoal grill for a 2-zone fire by lighting charcoal in a charcoal chimney until they are about 70% ashed over.
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Then carefully pour the coals, stacking them on one side of your grill.
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Clean the grill grates, add wood chips, cover the lid and adjust the air vents to get the temperature to around 400 degrees.
Grill the steak
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When the grill has preheated and the smoke is burning blue and clear, add the porterhouse to the cooler side of the grill.
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Grill the porterhouse with the lid on the grill and without touching it for about 2-3 minutes before rotating it 45 degrees F.
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Add a small cast iron or heatproof pan to the cooler side of the grill and add the smashed garlic and butter to melt.
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Cover the lid and let it cook over indirect heat for another minute or two.
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Meanwhile, make your herb brush by tying the fresh rosemary to long tongs or a thick skewer.
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Flip the steak when good grill marks have formed, about 5 to 6 minutes in total, and start basting it with the melted garlic-infused butter using the herb brush.
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Allow the porterhouse to cook to about 115 degrees F.
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When it’s reached 115F, carefully transfer the steak to the hottest part of the grill using long tongs, directly over the coals.
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Sear the steak, getting a great crust on both sides. The melted butter and fat will cause flareups, so use long tongs and gloves.
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Grill the steak until it reaches 120-125 degrees F, for rare to medium rare, at the thickest part of the tenderloin with an instant read thermometer.
Rest and Serve
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Remove the steak from the grill, transfer it to a clean cutting board and top it with the herbs and a dollop of compound butter to rest for 5 to 10 minutes tented with foil.
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As the juices redistribute, the butter will melt over the steak for a more mouthwatering beefy flavor.
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To serve, use a sharp knife to slice the juicy steaks from the bone and carve them into thin strips.
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Nestle the perfectly grilled porterhouse steak back on either side of the bone for presentation and garnish with minced parsley and flakey salt.
Nutrition
Serving: 1g | Calories: 610kcal | Carbohydrates: 1g | Protein: 47g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 157mg | Sodium: 710mg | Potassium: 725mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 5mg
