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.
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
- Rest the steaks at room temperature.
- Preheat your grill to maximum. Clean and oil grates.
- Trim the beef of extra fat.
- Apply salt and pepper or another seasoning.
- Place over direct heat.
- In five minutes flip the meat.
- 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.
- Rest before serving by lightly tenting with foil for 5 to 10 minutes.
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.
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.
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
I tend not to do grilled types due to differences in grill temperature needs and timing.
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.
We will pair grilled steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for a nice wine compliment.
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
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo 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.
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.
Preheat your grill to maximum. Clean and oil the grill grates.
Place the steaks over direct heat.
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.
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.
Rest before serving by lightly tenting with foil for 5 to 10 minutes.
How to Grill a T-bone or Porterhouse Steak – A Tutorial
- T-Bone or Porterhouse Steaks—choice or prime grade - about 1 inch thick
- Salt and pepper to taste OR 7:2:2
- 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.
- 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.
- Preheat your grill to maximum. Clean and oil the grill grates.
- Place the steaks over direct heat.
- 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.
- 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.
- Rest before serving by lightly tenting with foil for 5 to 10 minutes.
Your Own Private Notes
- Use a higher temperature oil on the grill grates. Olive oil will smoke.
- Rest if room temperature before grilling is important to getting this right.
- 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.
- For rare be sure to decrease the first side grilling time. Rare is discussed more in the post.
- 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 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.
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Editor's Note: Originally Published July 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.