• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Grilling Techniques

    Grilled T-bone Steak and Porterhouse Steak

    Jan 13, 2023 by Dan Mikesell AKA DrDan · 74 Comments

    Recipe Table of Contents    
    4.50 from 159 votes

    Grilled T-bone and Porterhouse steaks are easy with just a few steps. Start with a great steak, season simply, and cook over high heat. What is more traditional than grilled T-bone and porterhouse steaks? Let's get to it.

    porterhouse steak with fries on blue plate
    Jump To:
    • 😊Why you will make this recipe.
    • 👨‍🍳How to Grill T-bone Steaks and Porterhouse Steaks
    • Seasoning
    • ⏰How Long to Grill T-bone Steaks and Porterhouse Steaks
    • 👨‍🍳 Pro Tips
    • 🐄T-bone vs. Porterhouse Steaks
    • ❓FAQs
    • 🍽️Serving and Leftovers
    • 📖 Steak Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    T-bone and Porterhouse steaks are from the short loin area, and except for a minor difference in the tenderloin side of the steak, they are identical and cook the same.

    😊Why you will make this recipe.

    • Grilling t-bone steaks and porterhouse steaks are very easy with just a few simple steps and an instant-read thermometer. Just follow the simple step-by-step photo instructions.
    • Grilled t-bone and porterhouse steaks only take about 10 minutes of grilling time.
    • You can use either gas or charcoal grills.
    • They are wonderful steaks with one side being a strip steak and the other filet mignon.
    • All they need is simple seasoning with salt, pepper, and perhaps some garlic.

    👨‍🍳How to Grill T-bone Steaks and Porterhouse Steaks

    1. Rest the steaks at room temperature.
    2. Preheat your grill to maximum. Clean and oil grates.
    3. Trim the beef of extra fat.
    4. Apply salt and pepper or another seasoning.
    5. Place over direct heat.
    6. In five minutes flip the meat.
    7. Grill for approximately three more minutes for rare, four more minutes for medium-rare, and 5 minutes for medium (150). But always cook to a final internal temperature, not by time.
    8. Rest before serving by lightly tenting with foil for 5 to 10 minutes.

    Seasoning

    Salt and pepper are required, and we like garlic, so All Purpose Seasoning - 7:2:1 and 7:2:2 is perfect here. A steak seasoning mix like Montral Steak Seasoning is also good.

    Fresh herbs like rosemary or thyme can be added. Or top with come compound butter like our Blue Cheese Compound Butter.

    ⏰How Long to Grill T-bone Steaks and Porterhouse Steaks

    About 9 minutes total time for a 1-inch thick steak over high heat to medium-rare—depending on variables.

    The variables affecting cooking time are the thickness and temperature of the steak, the exact grill temperature, and your desired final internal temperature.

    All this means you must check the internal temperature to get exactly the results you want.

    • Rare—cold red center(125°-130°) about 6-7 minutes total grill time. Please see the caution below.
    • Medium-Rare—warm red center(130°-135°) about 7-9 minutes total grill time.
    • Medium—pink and firm (140°-150°) about 9 -11 minutes total grill time.
    • Medium-Well—minimal pink(150°-155°) about 12-14 minutes total grill time.
    • Well-Done—firm and brown(160°+ ) about 14 or more minutes total grill time.

    Approximate times give for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. Cook to the internal temperature you want, allowing for a 2°-4° temperature rise after removal from the grill.

    Caution about cooking rare steaks

    It is hard to hit rare correctly. Decrease the first side grilling time and watch very closely, checking the internal temperature with an instant-read thermometer. Remember, you can always cook a bit more later, but you can not uncook a steak.

    👨‍🍳 Pro Tips

    • Thickness: all the "experts" want 1 ½ inches which is a pound and a half of beef. Have your butcher cut it at 1 inch. You will find both 1-inch and ¾ inch in the pre-cut. I think ¾ inch is a little thin, and I want some meaty center, but either will will do.
    • Allow the meat to rest at room temperature if possible. If you don't rest it, you will need to cook it longer to get the internal temperature, and it may dry some.
    • If you want those nice-looking crossed grill marks, rotate the steaks by ninety degrees halfway through grilling each side.
    • Trim the extra fat. You won't eat it, and it will cause flair on the grill that will burn your steak.
    • Season either 1 hour before grilling or immediately before grilling. Salt will pull the water out of the meat, but then the salt and the water will absorb back into the meat. That takes 45 to 60 minutes.
    • Oil is not needed on the meat. Some will suggest a light brushing of oil on the meat and not the grill—your choice but I can not tell the difference.
    • Do not skip the rest after grilling. Let the grilled steaks rest off the heat for 5 to 10 minutes minimum before cutting. This allows the juices to reabsorb back into the meat cells and gives a more tender and moister steak with great flavor.

    🐄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 New York strip steak, and the small side is a filet mignon (beef tenderloin.) In a T-bone, the tenderloin must measure a minimum of ½ inch across the center and the porterhouse a minimum of 1 ¼ inches.

    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.

    Graphic showing the difference T-Bone vs Porterhouse Steak
    A graphic showing the difference between T-bone steaks and Porterhouse steaks.

    ❓FAQs

    Can I cook t-bone and porterhouse steaks on the stove?

    Yes. Pan sear for a few minutes per side then transfers to a preheated oven to finish to your desired temperature. The area of the steak next to the bone will not sear well due to the meat shrinking of the meat as it cooks. It will be identical Pan Seared Oven Roasted Strip Steak.

    Can I cook a thicker steak this way?

    No, you will burn the outsided before the center is cooked. This works well up to 1 ½ inch thick as long as the steaks are rested well at room temperature before cooking.

    Steaks over 1 ½ inches thick should be cooked by reverse searing or at lower grill temperature to allow the heat to penetrate before the outside is over cooked.

    🍽️Serving and Leftovers

    Serving

    I tend not to do grilled types due to differences in grill temperature needs and timing.

    Potato side dishes like potato salad Easy Roasted Red Potatoes, Crispy Parmesan Baked Potatoes, or Twice Baked Potatoes.

    Other vegetables like broccoli, asparagus, corn, or green beans are a simple way to round out your meal. Some suggestions are Microwave Corn on the Cob, Green Beans with Bacon, Baked Parmesan Asparagus, or Parmesan Roasted Cauliflower.

    If you are quick and prepared, try our favorite grilled dessert, which uses high heat, Brown Sugar Cinnamon Glazed Grilled Pineapple.

    Wine Paring

    We will pair grilled steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for a nice wine compliment.

    Leftovers

    Leftover strip steak is wonderful served on a green salad. Or just reheat and serve as before.

    To store leftover strip steak: Leftovers can be stored in an airtight container refrigerated for 3-4 days or frozen for 3-4 month

    📖 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

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Beef Recipes, Grill Recipes, Grilling Techniques
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    porterhouse steaks wiith seasoning

    Start with choice or prime T-bone or Porterhouse steaks about 1 inch thick. Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.

    porterhouse steaks trimmed of fat being seasond on black board

    Trim the beef of extra fat. Season an hour before grill or just before grilling. Use coarse salt and black pepper. I used my 7:2:2, which is kosher salt: pepper: garlic. But use the seasoning of your choice.

    clean and oil grill crates

    Preheat your grill to maximum. Clean and oil the grill grates.

    porterhouse steak going onto direct heat

    Place the steaks over direct heat.

    flipping steak on grill

    In five minutes, flip the meat. If you want crossed grill marks, you should have rotated the meat ninety degrees at about 2 ½ minutes. If you want rare steaks, decrease the first side cooking to about 3 minutes.

    porterhouse steak on blue plate

    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.Remember the temperature will rise a few degrees after removing from the grill.

    bite of steak on fork

    Rest before serving by lightly tenting with foil for 5 to 10 minutes.

    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    porterhouse steak with fries on blue plate

    How to Grill a T-bone or Porterhouse Steak – A Tutorial

    From Dan Mikesell AKA DrDan
    Grilled T-bone and Porterhouse steaks are easy with just a few steps. Start with a great steak, season simply, and cook over high heat. What is more traditional than grilled T-bone and porterhouse steaks? Let's get to it.
    Tap to leave a Rating
    4.50 from 159 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings #/Adjust if desired 2 Steaks

    Ingredients

    • T-Bone or Porterhouse Steaks—choice or prime grade - about 1 inch thick
    • Salt and pepper to taste OR 7:2:2
    Prevent your screen from going dark

    Instructions

    • Start with choice or prime T-bone or Porterhouse steaks about 1 inch thick. Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
      two porterhouse steaks with seasoning
    • Trim the beef of extra fat. Season an hour before grill or just before grilling. Use coarse salt and black pepper. I used my 7:2:2, which is kosher salt: pepper: garlic. But use the seasoning of your choice.
      seasoning trimmed porterhouse steaks
    • Preheat your grill to maximum. Clean and oil the grill grates.
      oiling preheating grill
    • Place the steaks over direct heat.
      placing porterhouse steak on a grill
    • In five minutes, flip the meat. If you want crossed grill marks, you should have rotated the meat ninety degrees at about 2 ½ minutes. If you want rare steaks, decrease the cooking time on this first side to 3 minutes.
      flipping a porterhouse steak on the grill
    • 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.Remember the temperature will rise a few degrees after removing from the grill.
      porterhouse steak on a blue plate
    • Rest before serving by lightly tenting with foil for 5 to 10 minutes.
      bite of steak on a fork
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips:

    1. Use a higher temperature oil on the grill grates. Olive oil will smoke.
    2. Rest if room temperature before grilling is important to getting this right.
    3. Salt either 1 hour before cooking or just before. Not between which will  pull fluid out of the cells but not give enough time to reabsorb.
    4. For rare be sure to decrease the first side grilling time. Rare is discussed more in the post.
    5. 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.
    6. This is for ¾-1 inch thick give or take a little. 1 ½ inch max. If you are into to 2 inch thick, a different technique is needed. If about 1 ½ inch, be sure to rest to room temperature at the start or the center will be rare - unless that is what you like. 1 ½ inch will be almost 2 pounds.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    How to Grill a T-bone or Porterhouse Steak – A Tutorial
    Amount Per Serving
    Calories 1120 Calories from Fat 756
    % Daily Value*
    Fat 84g129%
    Saturated Fat 34g170%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 37g
    Cholesterol 290mg97%
    Sodium 1403mg58%
    Potassium 1356mg39%
    Protein 85g170%
    Calcium 30mg3%
    Iron 8.8mg49%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published July 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Lazy Molly and Lilly in green grass

    More Grilling Techniques

    • Grilled Boneless Country Style Ribs
    • How to Grill Baby Back Ribs on a Gas Grill
    • How to Grill a Pork Tenderloin on a Gas Grill
    • How to Grill Filet Mignon

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Bill

      February 07, 2022 at 2:16 pm

      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.

      Reply
      • Dan Mikesell AKA DrDan

        February 07, 2022 at 2:26 pm

        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

    2. Crystal

      June 26, 2021 at 6:16 pm

      5 stars
      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!

      Reply
    3. Dennis Eatman

      August 20, 2020 at 3:07 pm

      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!

      Reply
      • Connie Jones

        August 21, 2020 at 1:58 pm

        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

        August 21, 2020 at 3:12 pm

        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

    « Older Comments

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME