How to grill a T-bone or Porterhouse steak seems to be a problem for a lot of people. You can be the "grill master" too and have an excellent grilled steak in about 10 minutes every time. Learn how with these easy to follow step by step photo instructions.
Introduction and My Rating
Fortunately, it is very simple to get great results. Start with a great steak, season simply, and cook over high heat. And what is more traditional than a T-bone or porterhouse steak. Let's get to it.
My Rating
Always 5
🐄 The Meat
The grade of beef is critical to the outcome. This is fairly easy. U.S. Prime is in the top 2%. It is an upper-end restaurant type of stuff. Expensive, and you probably will not pay the price. U.S. Choice is where you're buying.
About half of all beef falls into the Choice category. U.S. Select (formerly Good) does sound OK, and it is just that "OK." It is the lowest grade commonly sold at retail and is less juicy and tender.
I use Choice usually. I have a good "look" at it since choice covers most of the market, and the marbling can be quite variable. Also, I want the market to trim it well. I don't like paying $12+ a pound for a large piece of fat that should have been trimmed off.
T-bone vs. Porterhouse steaks
Both the T-bone and porterhouse steaks come from the short loin, which is between the rib and the sirloin. The larger side is strip steak, and the small side is a tenderloin (filet). In a T-bone, the tenderloin must measure a minimum of 1/2 inch across the center and the porterhouse a minimum of 1 1/4 inches.
So T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. If they are the same price, get the porterhouse. My wife is a porterhouse hound.
A few last comments.
- Thickness: all the "experts" want 1 1/2 inch... that is a pound and a half of cow. Have your butcher cut it at 1 inch. You will find both 1 inch and 3/4 inch in the pre-cut. I think 3/4 inch is a little too thin, and I want some meaty center, but it will do.
- Fed type: "grass-fed" seem to be the rage. NO NO NO. I grew up on grass-fed. It tastes like grass to me. (no comments please)
- Cow type: I find Angus a bit tastier.
♨️ The Grill
Any grill should work. I use natural gas. A charcoal grill will be fine also. You just need to get it hot...very hot. My grill has a surface temperature that is routinely at 650° plus. You don't need that hot.
I should note that there is a reverse searing method of cooking that is somewhat the opposite of this approach. You start with a low grill and get the meat to about the internal temperature you want and then crank it up to finish with a sear. It sounds a little fussy to me. I will try it someday.
👨🍳 Pro Tips
This is so easy. Allow the meat to rest at room temperature if possible. This is not ground meat, so it is safe, but anything over an hour makes me nervous, and I wouldn't do. If you don't rest it, you will need to cook a little longer to get the internal temp you want. Read that as dry it out.
Trim the extra fat. You won't eat it, and it will cause flair on the grill that will burn your expensive meat.
Salt. There is some debate about the timing here. Salt will pull the water out of meat, but then the salt and the water will absorb back into the meat. That takes 45 to 60 minutes.
So if you salt at the start of the rest, it is really good. If you salt at the end, it is good also but maybe not as good.
Do not salt with less than an hour left in the rest unless it is the last 10 minutes. This may pull water out of the meat, and it will not have time to re-absorb.
Seasoning. Pepper is a must, and we like garlic, so All Purpose Seasoning - 7:2:1 and 7:2:2 is perfect here. Or just use salt and pepper. I put the pepper and garlic on with the salt. See the above salt note.
Oil: not needed. Some will suggest a light brushing of oil on the meat and not the grill. I have tried his suggestion and could not tell the difference—your choice.
The Grill: The grates must be cleaned and oiled. The grate is going to be very hot, and olive oil has a lower smoke point. Use standard vegetable oil.
Grill the first side for 5 minutes. Use a watch, and do not just guess. If you are into cross grill marks, rotate 90 degrees at 2 1/2 minutes.
After the 5 minutes, then flip. On the second side, usually cook for about 3 minutes for rare, 4 minutes for medium-rare and 5 minutes for medium. We like our meat at about 145°. That is overcooked for many. If you want rare, be careful, it is very easy to overcook past rare.
There are some variables with those suggested times. The exact grill temperature, the exact starting temperature of the steak, and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want.
You will read about a "touch" method to check if the steak is done. It probably works for pros or semi-pros but really for us normal people not so much. Get the thermometer out.
The Rest: DO NOT SKIP. During the cooking process, water comes out of the cells. If you cut the meat immediately, it will just drain on your plate. Let it rest lightly tented in foil uncut at least 5 minutes, but ten is better. The fluid will absorb back into the meat.
Steak sauce: need I say this... just say NO.
📖 Steak Recipes
Pan Seared Oven Roasted Strip Steak
How to Grill a Strip Steak on a Gas Grill
Pan Seared Oven Roasted Filet Mignon
How to Grill a Filet Mignon on a Gas Grill
🔪 Instructions
Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
Trim the beef of extra fat. This is important to prevent "flare-ups" that will burn your expensive meat. Apply salt and pepper at the start of your resting period. Just before going on the grill is OK if you are skipping the rest or you forgot. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt: pepper: garlic.
Preheat your grill to maximum. Yep, as hot as it will go. Clean and oil well. Do not just olive oil here due to the low smoke point.
Place over direct heat.
In five minutes (by the clock), flip the meat. If you're into crossed grill marks, you should have rotated the meat 90 degrees at about 2 1/2 minutes.
Grill for approximately three more minutes for rare, four more minutes for medium-rare and 5 minutes for medium (150°). Your timing will vary a little, so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone. Rest before serving by lightly tenting with foil for 5 to 10 minutes. Also, remember the temperature will rise a few degrees after removing from the grill.
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📖 Recipe
How to Grill a T-bone or Porterhouse Steak – A Tutorial
Ingredients
- T-Bone or Porterhouse Steaks - about 1 inch thick
- Salt and pepper to taste OR 7:2:2
Instructions
- Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
- Apply salt and pepper at the start of your resting period. At the end is OK if you skipped the rest or you forgot. Use a coarse salt and pepper. I used my 7:2:2 which is kosher salt: pepper: garlic. All Purpose Seasoning - 7:2:1 and 7:2:2
- Trim the beef of extra fat. This is important to prevent "flare-ups" that will burn your expensive meat.
- Preheat your grill to maximum. Yep, as hot as it will go. Clean and oil well. Do not use olive oil here due to the low smoke point.
- Place over direct heat. In five minutes (by the clock) flip the meat. If you are into crossed grill marks, you should have rotated the meat 90 degrees at about 2 1/2 minutes.
- Grill for approximately three more minutes for rare, four more minutes for medium-rare and 5 minutes for medium (150). Your timing will vary by your grill and meat, so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone. Warning: If you want rare, it is very easy to over shoot and the meat will rise a few degrees after removal from the grill.
- Rest before serving by lightly tenting with foil for 5 to 10 minutes.
Recipe Notes
Pro Tips:
- Trim the fat to prevent flareups.
- Grill as hot as it will go. Clean and oil the grates.
- Rest if room temperature before grilling if you have time. About an hour is good.
- Salt either 1 hour before cooking or just before. Not between.
- There are some variables with those suggested times on the second side. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want. DO NOT USE ONLY TIME.
- This is for 3/4-1 inch thick give or take a little. 1 1/2 inch max. If you are into to 2 inch thick, a different technique is needed. If about 1 1/2 inch, be sure to rest to room temperature at the start or the center will be rare - unless that is what you like. 1 1/2 inch will be almost 2 pounds.
Nutrition
Editor's Note: Originally Published July 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Val
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
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
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
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
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
Hi there -- I don;t have a grill -- any thoughts on cast iron cooking in the oven ?
Dan Mikesell AKA DrDan
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
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! :)
J. Stefanac
Question about the 7:2:2 seasoning. Understand the last 2 is garlic; is that "raw" garlic or granulated garlic?
Thanks!
Dan Mikesell AKA DrDan
Hi and welcome to the blog.
It is granular garlic. See https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/ for a complete discussion and options.
Dan
Devin
Tried this recipe tonight, delicious, so good. Thank you
Dan Mikesell AKA DrDan
Hi Devin,
Welcome to the blog and sorry for the delayed reply.
There is nothing like a great porterhouse and I love a recipe that is simple enough to remember.
Thanks for the note and rating. And again, sorry for the delayed response.
Dan
Judy Lee
My favorite quick and easy method for grilled steak is to blot dry the steak, sprinkle generously with kosher salt on one side, spread on a thin coat of ghee, and let it rest at room temperature for one hour. I heat a cast iron pan on high heat until it smokes, then lay the steak, ghee side down and fry for 1 minute, then flip it over and fry another minute. Repeat flipping after each minute (lowering heat if necessary), until desired doneness. A medium rare 1” steak will take 4-5 flips on each side (total 8-10 minutes). I plate the steak, grind some pepper over it, and cover loosely to let it rest. I add sliced mushrooms into the pan drippings, stir fry, season to taste, add to my steak and enjoy. It is even better if you salt the steak and let it “dry” overnight in the fridge.
Jennifer Erickson
I followed this yesterday (exactly) and my steaks were perfect. Thank you so much.
DrDan
Hi Jennifer,
Welcome to the blog. Sorry for the delayed response.
Glad you enjoyed the recipe.
Thanks for the note and rating.
DrDan
Michael Riordan
In South Africa we grill on what we call a braai. You can use charcoal but the best is to use "bushwood"...it's the wood that is indigenous but exotic woods like "Rooikrans" (Port Jackson}..exotic from Australia is also ideal. We use a hot fire with a bit of flame...I don't trim the fat as I encourage a bit of flaring but do it quickly and turn it quickly. I then rest the meat for a while on a thick wooden board to drain a bit...I do not salt but use only black ground pepper. I cook it very quickly but I only use well hung steak...rump, sirloin (porterhouse) and t-bone. Yes, Angus is best but so is Brahman cross Angus... Brangus.
I like it thick 2" but one and a half is ok. I like the charcoal effect...I don't burn it , only sear it a bit...it not only looks appetising like this but tastes better.
It's a gut feel for me...a skill developed...really can't stereotype the recipe...it really is a skill...an art that developes through time and experience.
MikeM
I bought two beautiful porterhouse steaks at, of all places...BJ's, Westbury, LI, NY. These steaks are approaching 2" thick and since I haven't cooked such a nice steak in awhile I searched, duckduckgo (not Google) and Dr. Dan your website was first in line and I'm so glad I found you.
Concise easy reading with common sense commentary from you throughout your recipe.
As soon as I click on "post comment" I will subscribe to your website.
Take care, MikeM
Dan R Cassidy
Meijer had CAB porterhouse on sale for$6.99lb-have bought them there and been very happy with the quality-have butcher cut them 1 1/2 inch-followed recipe exactly and they were 5 star-Thank You
DrDan
I do love Angus beef (the best) so that is great. At 1 1/2 inch that is about approaching a pound and a half. My wife could get through it but I couldn't. I'm better with 1 inch but this technique is good for 3/4 to 1 1/2. Over that is more of a reverse searing grilling. A whole different thing.
My local Leppinks had the same deal this week and I'm going to surprise her with porterhouse this weekend. I don't have to walk as much at Leppinks which is a problem for me now. I do Meijer about 2-3 times per month.
Thanks for the note.
Dan
steve
i'm usually a n.y. strip man but saw some fine looking porterhouse at the store and will give it a go. i've been using a large george forman grill for many years and it works great with the strip steak but have never tried a bone in cut. ialways use a timer and thermometer and salt and pepper. french fries, broccoli and cauliflower and glass of wine does it for us.