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    🏠Home » Recipes » Grilling Techniques

    Grilled T-bone Steak and Porterhouse Steak

    Jan 13, 2023 by Dan Mikesell AKA DrDan · Last modified: Oct 29, 2023 · 74 Comments

    Jump to Recipe - TOC - Print

    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. Get perfect grilled steaks every time.

    Ingredients

    T-bone or Porterhouse Steak—choice or prime

    Seasoning—salt and pepper, All-Purpose Seasoning, or seasoning of your choice

    porterhouse steak with fries on blue plate.
    Blue ribbon divider used for visual effect
    Jump To:
    • Ingredients
    • 👨‍🍳How to Grill T-bone Steaks and Porterhouse Steaks
    • ⏰How Long to Grill T-bone Steaks and Porterhouse Steaks
    • Seasoning steaks
    • 👨‍🍳Tips to get perfect steak every time
    • Serving grilled steaks
    • 🍽️Storage of leftovers
    • ❓FAQs
    • 🐄About T-bone vs. Porterhouse Steaks
    • Step-by-Step Photo Instructions
    • 📖 Recipe

    Featured Comment from Johnnymo:
    "Wow!! That was simple and effective. We just enjoyed some great porterhouse steaks."

    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.

    Grilling t-bone steaks and porterhouse steaks are very easy with just a few simple steps and an instant-read thermometer. It only take about 10 minutes tp follow the simple step-by-step photo instructions.

    All they need is simple seasoning with salt, pepper, and perhaps some garlic and you can use either gas or charcoal grills.

    Check out some other great steak recipes like Grilled Ribeye Steak, Grilled Filet Mignon, Grilled Sirlon, or Grill Strip Steak. No grill, no problem, see Oven Baked Strip Steak and Oven Baked Filet.

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

    1. Rest the steaks at room temperature and trim the beef of extra fat.
    2. Preheat your grill to maximum. Clean and oil grates.
    3. Apply salt and pepper or another seasoning.
    4. Place over direct heat and flip in five minutes.
    5. 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.
    6. Rest before serving by lightly tenting with foil for 5 to 10 minutes.

    This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

    ⏰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 are given 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.

    Seasoning steaks

    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.

    👨‍🍳Tips to get perfect steak every time

    • 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 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.

    Serving grilled steaks

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

    Potato side dishes like potato salad Roasted Red Potatoes, 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 complement.

    🍽️Storage of 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 months.

    ❓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 outside before the center is cooked. This works well up to 1 ½ inches 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 overcooked.

    🐄About T-bone vs. Porterhouse Steaks

    Graphic showing the difference T-Bone and Porterhouse Steaks.
    The difference between T-bone steaks and 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.

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

    101's Best Recipes, Beef Recipes, Grill Recipes, Grilling Techniques

    Have you tried this recipe, or have a question? Join the community discussion in the comments.

    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.

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    📖 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. Get perfect grilled steaks every time.
    Tap to leave a Rating
    4.49 from 167 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes 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
    Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

    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.
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    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

    Calories : 1120 kcal (56%)Protein : 85 g (170%)Fat : 84 g (129%)Saturated Fat : 34 g (170%)Polyunsaturated Fat : 3 gMonounsaturated Fat : 37 gCholesterol : 290 mg (97%)Sodium : 1403 mg (58%)Potassium : 1356 mg (39%)Calcium : 30 mg (3%)Iron : 8.8 mg (49%)
    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.

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    About Dan Mikesell AKA DrDan

    Hi, welcome to 101 Cooking for Two. I'm DrDan, I'm a board certified physician and a lover of cooking delicious easy recipes I have perfected at home for two or larger household. As an award winning educator, let me guide you to finding the joys of cooking everyday food at home.
    Read more About DrDan | Subscribe to the Newsletters

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    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

    4. Val

      July 04, 2020 at 8:07 pm

      5 stars
      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!

      Reply
    5. Karen

      June 16, 2020 at 4:29 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        June 16, 2020 at 11:26 pm

        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

    6. Geoff

      June 01, 2020 at 8:45 am

      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.

      Reply
      • Dan Mikesell AKA DrDan

        June 01, 2020 at 9:10 am

        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

    7. Karen

      March 06, 2020 at 1:39 pm

      Hi there -- I don;t have a grill -- any thoughts on cast iron cooking in the oven ?

      Reply
      • Dan Mikesell AKA DrDan

        March 06, 2020 at 2:33 pm

        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

        May 06, 2020 at 11:50 am

        5 stars
        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! :)

    8. J. Stefanac

      August 22, 2019 at 9:34 am

      Question about the 7:2:2 seasoning. Understand the last 2 is garlic; is that "raw" garlic or granulated garlic?

      Thanks!

      Reply
      • Dan Mikesell AKA DrDan

        August 22, 2019 at 9:56 am

        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

    9. Devin

      August 02, 2019 at 7:52 pm

      5 stars
      Tried this recipe tonight, delicious, so good. Thank you

      Reply
      • Dan Mikesell AKA DrDan

        August 09, 2019 at 7:40 pm

        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

    10. Judy Lee

      June 18, 2019 at 10:14 am

      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.

      Reply
    11. Jennifer Erickson

      April 22, 2019 at 1:39 pm

      5 stars
      I followed this yesterday (exactly) and my steaks were perfect. Thank you so much.

      Reply
      • DrDan

        May 01, 2019 at 12:56 pm

        Hi Jennifer,
        Welcome to the blog. Sorry for the delayed response.
        Glad you enjoyed the recipe.
        Thanks for the note and rating.
        DrDan

    « Older Comments

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