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!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 2

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

Directions

Step 1

Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes before grilling. This ensures even cooking.

Step 2

Preheat your grill to high heat (around 450-500°F). If using a charcoal grill, ensure the coals are evenly distributed and glowing hot.

Step 3

Pat the porterhouse steak dry with paper towels to promote a good sear. Brush both sides of the steak with olive oil.

Step 4

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.

Step 5

Place the porterhouse on the preheated grill. Sear on one side for 4-5 minutes without moving the steak to create beautiful grill marks.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	739.5 grams (739.5g)

Amount per serving	% Daily Value*
Calories	2034

Total Fat 159.30g	204%
Saturated Fat 64.50g	323%
Polyunsaturated Fat 1.30g
Cholesterol 647mg	216%
Sodium 2171mg	94%
Total Carbohydrate 5.30g	2%
Dietary Fiber 1.80g	6%
Total Sugars 0.00g
Protein 147.00g	294%

Vitamin D 48IU	238%
Calcium 116mg	9%
Iron 19mg	106%
Potassium 2231mg	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.

Source of Calories

Fat: 70.2%

Protein: 28.8%

Carbs: 1.0%