Grilled porterhouse steak is easier than you think. This simple gas or charcoal grill method gives you a juicy strip and tender filet on one steak – cooked to your perfect doneness, from medium-rare to medium-well, in about 15 minutes. No marinade, no fuss, just bold flavor and precise grill time.
Cooking a T-bone steak? Use this exact method — it’s the same cut with a slightly smaller filet side, and it grills just as easily.
Jump To (scroll for more)
- ❤️ Why You’ll Love This Recipe
- 🥩 Ingredients for the Best Grilled Porterhouse Steak
- 👨🍳 Quick Overview: Grilled Porterhouse Steak on a Gas or Charcoal Grill
- ⏱️ How Long to Grill a Porterhouse or T-Bone Steak
- 🔪 Meat Tips
- 🧂 Seasoning Tips
- 🔥 Grilling Tips
- 🐄 Porterhouse vs. T-Bone Steaks – What’s the Difference?
- 🍽️ Serving
- ❄️ Storage & Reheating
- ❓FAQs
- 🥩 More Great Grilled Steak Recipes You’ll Love
- 📖The Recipe Card
Featured Comment from Jennifer :
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"I followed this yesterday (exactly) and my steaks were perfect. Thank you so much."
❤️ Why You’ll Love This Recipe
- Two steaks in one: Enjoy a tender filet and a juicy strip in the same grilled porterhouse steak.
- Also works for T-bone: Same cut, slightly smaller filet side — same easy grill method.
- Beginner-friendly: Just salt and pepper — no marinade or extras needed.
- Juicy results, fast: Locks in moisture and builds rich flavor in minutes.
- Quick and flexible: Gas or charcoal grill, from prep to plate in about 15 minutes.
🥩 Ingredients for the Best Grilled Porterhouse Steak
- Porterhouse steak – 1 inch thick is ideal for the best grilled porterhouse steak; ¾–1½ inches will work. Choice or prime grade preferred. Don’t forget T-bones are the same cut with a smaller filet side.
- Kosher salt and coarse black pepper – Simple seasoning for the pure steak flavor.
- Optional: Garlic powder, Montreal steak seasoning, or compound butter for serving.
👨🍳 Quick Overview: Grilled Porterhouse Steak on a Gas or Charcoal Grill
1. Preparing the Steaks
Rest the steaks at room temperature for 30–60 minutes. Trim excess fat and season both sides with salt and pepper (or your favorite steak seasoning).
✅Pro Tips: Season either right before grilling or 60 minutes ahead. Salt pulls out moisture at first, but given time, it reabsorbs for better flavor and texture.
2. Starting to Grill
Clean and oil the grates, then preheat your gas or charcoal grill to high heat (over 500°F). Place steaks over direct heat once fully preheated.
3. Cooking on the grill
Flip every 5 minutes and grill to your desired doneness — medium-rare or medium recommended — using an instant-read thermometer. Remove steaks 2–3 degrees before your target temperature and rest for 5–10 minutes before serving.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏱️ How Long to Grill a Porterhouse or T-Bone Steak
It takes about 9 minutes total to grill a 1-inch porterhouse steak to medium-rare (130°–135°F) over high heat on a gas or charcoal grill. Times will vary based on steak thickness, grill temperature, and your preferred doneness — medium-rare or medium is recommended for the best flavor and texture.
🔥 Approximate Grilling Time by Doneness (1-inch thick, rested to room temperature)
- Rare (125°–130°F): About 6–7 minutes
- Medium-rare (130°–135°F): About 7–9 minutes ✅ Recommended
- Medium (140°–150°F): About 9–11 minutes ✅ Recommended
- Medium-well (150°–155°F): Around 12–14 minutes
- Well done (160°F+): 14 minutes or more
👉 Steaks will rise 2°–4°F after removal — pull them a bit early.
✅ Pro Tip: Use an instant-read thermometer for accuracy; grill time is only a guide.
🔪 Meat Tips
- Choose the right cut: A 1-inch porterhouse is ideal for even cooking. ¾-inch will work but cooks fast, so watch closely; thicker steaks (1½ inches) can weigh about 1½ pounds each. Trim excess fat to avoid flare-ups.
- Rest before grilling: Let the steak sit at room temperature for 30–60 minutes for more even cooking.
- Rest lightly tented: After removing from the grill, cover loosely with foil to keep warm without steaming the crust.
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🧂 Seasoning Tips
- Simple is all you need: Just salt and pepper lets the beef flavor shine.
- Upgrade the flavor: Try Montreal steak seasoning, my 7:2:2 seasoning mix, or any steak blend you enjoy.
- Timing matters: Season either right before grilling or about 60 minutes ahead so the salt has time to reabsorb.
- Marinade is optional: Not needed for tenderness or flavor, but it can add a different taste profile. Try my Easy Steak Marinade for a quick flavor boost.
🔥 Grilling Tips
- Use high heat (over 500°F): Whether gas or charcoal, sear over direct heat for the best crust.
- Oil the grates, not the steaks: A well-oiled grate prevents sticking — you don’t need to oil the meat.
- Avoid hot spots: Rotate steaks as needed for even cooking.
🐄 Porterhouse vs. T-Bone Steaks – What’s the Difference?
Porterhouse and T-bone steaks come from the same section of the short loin, with a New York strip on one side of the bone and a tenderloin (filet mignon) on the other.
Porterhouse steaks have more tenderloin — at least 1¼ inches wide, compared to ½ inch up to 1¼ inches on a T-bone. (Less than ½ inch? That’s just a bone-in strip steak.) Both cuts grill exactly the same way.
If they’re the same price, grab the Porterhouse for more filet.
🍽️ Serving
After resting, slice the grilled porterhouse steak across the grain for the most tender bites. Add a pat of butter or compound butter and let it melt over the warm meat, or sprinkle with fresh rosemary or thyme.
For sides, keep it simple: Fresh Spinach Salad, Oven-Roasted Potatoes, or quick stovetop veggies so the steak stays the star. If you’re feeling indulgent, pair with a bold red wine or your favorite cold beer.
❄️ Storage & Reheating
- Fridge: Store leftover steak in an airtight container for 3–4 days.
- Freezer: Wrap well and freeze for up to 3–4 months. Thaw overnight in the fridge before reheating.
- Reheat gently: Warm in a skillet over low heat with a bit of oil or butter, or wrap in foil and heat in a 250°F oven until warmed through. The microwave works in a pinch but can dry the meat.
- Leftover ideas: Slice thin for steak sandwiches, serve over salad, or make steak and eggs for breakfast.
❓FAQs
Yes. Pan-sear in a hot skillet for a few minutes per side, then transfer to a preheated oven to finish to your desired temperature. The area next to the bone won’t sear as well because the meat pulls away slightly as it cooks — the result will be similar to my Pan Seared Oven Roasted Strip Steak.
No. You’ll burn the outside before the center is done. This method works well up to 1½ inches thick if the steaks are rested at room temperature first.
For steaks over 1½ inches thick, use reverse searing or a lower grill temperature to allow the heat to penetrate before the outside overcooks.
Yes. Steaks over 1 inch, especially 1½ inches or more, should be flipped more than once to cook evenly without burning. For the best results, flip every 4–5 minutes and rotate as needed to avoid hot spots.
Usually yes. Closing the lid helps maintain even high heat, especially on a gas grill. For charcoal grills, close the lid to keep the temperature steady and avoid flare-ups — but open briefly when flipping to preserve the crust.
🥩 More Great Grilled Steak Recipes You’ll Love
Looking for another cut? Try one of these grill favorites:
- Grilled Filet Mignon – Tender and fast, perfect for special occasions.
- Grilled Sirloin – Budget-friendly with big flavor.
- Grilled New York Strip Steaks – A classic cut with simple seasoning
- How to Grill Ribeye Steak – A slice of prime rib on the grill
📖The Recipe Card
Grilled Porterhouse Steak (Gas or Charcoal Grill)
Ingredients
- Porterhouse or T-Bone Steaks—choice or prime grade - about 1 inch thick.
- Salt and pepper to taste or 7:2:2 seasoning (kosher salt, pepper, garlic)
Step-by-Step Instructions
Prepare the Steaks
- Start with 1-inch thick Porterhouse or T-bone steaks. Let rest at room temperature for about 1 hour if possible.
- Trim excess fat. Season just before grilling or up to 1 hour ahead. I use 7:2:1 seasoning, but salt and pepper work fine — or use your favorite steak seasoning.
Preheat the Grill
- Preheat your grill to high heat (over 500°F). Clean and oil the grill grates well.
Cooking on the Grill
- For crosshatch grill marks, rotate steaks 90° halfway through each side (about 2½ minutes in).
- For crosshatch grill marks, rotate the steak 90° halfway through each side (about 2½ minutes in).
- Check doneness early with an instant-read thermometer — remove steaks 2–3°F below the target temperature, as they will continue to rise while resting. About 9 minutes total will yield medium-rare (130°–135°F) for a 1-inch Porterhouse.
- Rest steaks off the heat, lightly tented with foil, for 5–10 minutes before serving.
Recipe Notes
Pro Tips:
- Use a high smoke point oil on grill grates—olive oil may smoke
- Resting at room temperature before grilling helps steaks cook evenly.
- Season either right before grilling or 60 minutes ahead—never in between.
- For rare, decrease the first side grilling time. The post discusses rare doneness more.
- This method works best for ¾ to 1½ inch thick steaks. For thicker steaks use a reverse sear method.
- Rare (125°–130°F): About 6–7 minutes
- Medium-rare (130°–135°F): About 7–9 minutes ✅ Recommended
- Medium (140°–150°F): About 9–11 minutes ✅ Recommended
- Medium-well (150°–155°F): Around 12–14 minutes
- Well done (160°F+): 14 minutes or more
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published July 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Bill says
Great article I cook the same way (probably read someone elses version) but I like to read other peoples style si read yours. I like the way you write...good job.
Great looking Pyrenees there. Best dogs' I ever owned My last one passed a few months ago. I don't want anymore dogs because of my living style but when i see a Great Pyr or a picture of one I think about getting another one.
Dan Mikesell AKA DrDan says
Hi Bill,
Welcome to the blog. I feel this is the standard way to cook a steak but many people just don't know how. I actually had an email last week yelling at me for this since they already knew how to grill a steak.
The dogs are not Great Pyrenees but English Goldern Retrievers. They are shorter and smaller than standard golderns—also mellower. A lot smaller then Pyrenees.
Dan
Crystal says
Followed the recipe…..best steak ever. I’m not a steak eater but I do love a good steak once in a while. Meaning steak is not my first choice but when I want steak….I will have one. Anyway, I never thought to let the steak rest for a period of time before grilling. Mine is better than my brother. Well at least I think it is. Thank you for the wonderful tips!
Dennis Eatman says
Whether at home or a fine steakhouse, always remember you can’t uncool an over cooked steak. It’s pretty sinful to be served an overcooked steak or to do it at home. Know what you’re ordering. Many people like to say medium rare and then complain when they receive it . When in doubt err on the rare side. Don’t be a chef’s nightmare!
Connie Jones says
I'm using a new grill for the first time. It's a small table top grill and I want to impress my friends. Is there anything special I should do to the grate so the meat doesn't stick?
Dan Mikesell AKA DrDan says
Hi Connie,
Welcome to the blog.
I have no idea of what the grates are on your particular grill. I would suggest reading the manual for their recommendations.
If there is no recommendation: A good cleaning then a coat of high temperature oil followed by heating it to max for 10-20 minutes, then cooling. But hopefully they will have some discussion.
Dan
Val says
Thank you Dr. Dan! This morning we went to our new favorite meat market for steaks to grill tonight. This market has wonderful meats using local farms. We picked up a porterhouse steak. Tonight we used your recipe and most important your grilling instructions!
The steak turned out fabulous!
Thank you again, we knew it would be good based on the baby back ribs we made a month ago from your recipe. Winning combination, great meat and Dr. Dan!
Total fans!
Karen says
Plan on trying this recipe this weekend for Father's Day... This may be a dumb question, but I'm new to grilling... should you close the grill lid once you put the steak in there? My guess would be yes, to keep the heat in, but I wouldn't want to accidentally overcook if I'm wrong!
Dan Mikesell AKA DrDan says
Hi Karen,
Welcome to the blog.
Closed. A few general rules for grilling. 1/2 inch thick or less can be either. Between 1/2 to 1 inch thick can be either but usually much better closed. Over 1 inch thick is always closed.
Enjoy the steak.
Dan
Geoff says
I think you may have written the numbers wrong when you said T-Bone is at least 1/2 in across on the tenderloin and porterhouse is at least 1/4 inch across on the tenderloin.
Dan Mikesell AKA DrDan says
HI Geoff,
Welcome to the blog.
It is nice to know somebody actually reads the discussion.
Regarding the 1/4 inch, if you look closely, there is a 1 ahead of that separated by a space, and depending on your display, it may be on the previous line even. So it is 1 1/4 inch. Some fonts have a 1/4 character but some don't. I use the system fonts on your device to increase loading speed for users but things may be slightly different on different devices. I will look into "HTML fonts" for fractions. I use them now for degree symbols.
I hope you enjoy your steak.
Dan
Karen says
Hi there -- I don;t have a grill -- any thoughts on cast iron cooking in the oven ?
Dan Mikesell AKA DrDan says
Hi Karen,
It would be easy to do in cast iron. A brief sear then to the oven to finish. Do it identical to a strip steak. https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/
I generally don't do bone-in steaks inside since the meat contracts and the bone does not, taking it out of contact with the pan and decreasing the browning and taste a bit. Not a lot but some. Just so you know.
I would not just put it in a pan and pop it in the oven without the searing.
Dan
Robby says
Hello! I have tried in the oven and it turns out great too! Just season, sear it in a hot pan, Rub some butter onto the bottom of your oven pan and pop the steaks in the oven for 5-6 Mins depending on size! Butter helps keep them juicy. I like to baste too. Enjoy! :)