Grilling a Porterhouse steak doesn’t have to be complicated. With just a few simple steps, you’ll get juicy, tender results every time—no marinade, no guesswork. This guide walks you through everything you need to know, from choosing the best Porterhouse (or a nearly identical T-bone), to seasoning, grill time, and serving tips.
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- ❤️ Why You’ll Love This Recipe
- 🛒 Ingredients & Tools
- 👨🍳Quick Overviews: How to Cook Porterhouse Steak on a Grill
- ⏱️ How Long to Grill a Porterhouse or T-Bone Steak
- 👨🍳 Tips for Perfect Results
- 🐄T-bone vs. Porterhouse Steaks—What's the Difference
- 🍽️ Serving Grilled Steaks
- ❄️ Storage and Reheating Leftovers
- ❓FAQs
- 🥩 More Great Grilled Steak Recipes
- 📖The Recipe Card with Step-by-Step Instructions
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: One side is a tender filet, the other is a juicy strip—grill once, enjoy both.
- Also works for T-bone: It’s the same cut with a smaller filet—grill them exactly the same way.
- Beginner-friendly: No marinade or extras—just salt, pepper, and high heat.
- Juicy, flavorful results: Grilling over high heat locks in moisture and builds flavor fast.
- Dinner in 15 minutes: From grill to plate in about the time it takes to preheat the oven.
🛒 Ingredients & Tools
Ingredients
- Porterhouse steak – ¾ to 1½ inches thick, choice or prime grade
- Kosher salt and coarse black pepper – or your favorite steak seasoning (like 7:2:2)
- Optional: Garlic powder, Montreal steak seasoning, or compound butter for serving
💡 T-bone steaks work the same way—just slightly smaller filet side.
Tools
- Instant-read thermometer – essential for perfect doneness
- Gas or charcoal grill – preheated to high
👨🍳Quick Overviews: How to Cook Porterhouse Steak on a Grill
1. Preparing the Steaks
Let the steaks rest at room temperature for up to an hour. Trim excess fat and season to your taste.
✅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 the grill to high heat. Once fully preheated, place the steaks over direct heat.
3. Cooking on the grill
Flip every 5 minutes and cook to your desired internal temperature, removing the steaks 2–3 degrees before your target. 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. Grilling time depends on the steak’s thickness, your grill’s actual temperature, and how done you want it.
🔥 Approximate Grilling Time by Doneness
These times are for a 1-inch thick steak, fully rested to room temperature. If your steak is over 1½ inches thick, consider using a different method.
- Rare (125°–130°F): About 6–7 minutes
- Medium-rare (130°–135°F): About 7–9 minutes
- Medium (140°–150°F): About 9–11 minutes
- 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 from the grill—pull them a bit early.
✅ Pro Tip: Always use an instant-read thermometer to check doneness—grill time is just a planning guide.
👨🍳 Tips for Perfect Results
🔪 Meat Tips
- Pick the right steak: A 1½-inch steak is about 1½ pounds—great, but big. A 1-inch cut is more practical and still gives a good meaty center. ¾-inch cuts will work but cook fast, so watch them closely.
- Rest before grilling: Let the steak sit at room temp for 30–60 minutes. If you skip this, you’ll need more grill time, which can dry it out.
- Trim excess fat: Big fat caps just cause flare-ups and burning. Trim them down—you won’t miss them.
- Oil on the meat: Often recommended, but I don’t think it adds much. Consider it optional—but always oil the grill grates.
🧂 Seasoning Tips
- Timing matters: Season either right before grilling or about 60 minutes ahead. Anything in between pulls out moisture without enough time to reabsorb.
- Simple is best: Salt and black pepper are all you need for a great steak.
- Optional seasoning: I use my All-Purpose Seasoning—7:2:2 (kosher salt, pepper, garlic). A steak blend like Montreal Steak Seasoning also works well.
🔥 Grilling Tips
- Watch for hot spots: Rotate the steaks as needed to avoid pre-existing or flare-up hot spots on the grill.
- For crossed grill marks: Rotate the steak 90° halfway through each side—about 2½ minutes after placing it on the grill and after each flip.
- Let it breathe while resting: A light foil tent is enough to keep the steak warm without steaming the crust.
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🐄T-bone vs. Porterhouse Steaks—What's the Difference
Both T-bone and Porterhouse steaks come from the short loin—the area between the rib and the sirloin. Each includes a New York strip on one side of the bone and a tenderloin (filet mignon) on the other.
The difference? A Porterhouse has a larger portion of tenderloin. Officially, the filet must be at least 1¼ inches wide on a Porterhouse, and only ½ inch on a T-bone.
They're the same cut—just measured differently. If they’re the same price, grab the Porterhouse and enjoy more filet.
🍽️ Serving Grilled Steaks
Serving starts when you pull the steak off the grill. For extra flavor, add a pat of butter or compound butter while it rests. You can also sprinkle on some fresh rosemary or thyme—simple and effective.
Grilled side dishes can be tricky with the high heat and short cook time. So keep it easy: cool summer salads like Fresh Spinach Salad or Caprese Pasta Salad work great. Or go with indoor favorites like Microwave Corn on the Cob or Oven Roasted Red Potatoes.
If you’re fast and ready, try our favorite grilled dessert—Glazed Grilled Pineapple. It needs higher heat, but cooks quickly and caramelizes.
❄️ Storage and Reheating Leftovers
Leftover Porterhouse or T-bone steak is great sliced over a green salad or just reheated and served as-is. Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3–4 months.
To reheat, warm the steak gently to avoid overcooking. Use 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 it out fast.
❓FAQs
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 outside before the center is cooked. This works well up to 1½ inches thick as long as the steaks are rested well at room temperature before cooking.
Steaks over 1½ inches thick should be cooked by reverse searing or at a lower grill temperature to allow the heat to penetrate before the outside is overcooked.
How to Grill Ribeye Steak
Learn how easy and fast it is to grill a perfect ribeye steak on a gas or other grill. After resting at room temperature, add a simple seasoning and grill the steak for about 10 minutes.
🥩 More Great Grilled Steak Recipes
Looking for another cut? Try one of these other 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
📖The Recipe Card with Step-by-Step Instructions
Grilled Porterhouse Steak (Gas or Charcoal Grill)
Ingredients
- T-Bone or Porterhouse 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 them rest at room temperature for about 1 hour if possible.
- Trim off excess fat. Season just before grilling, or 1 hour in advance. I use 7:2:1 seasoning, but just salt and pepper work just fine. Or the seasoning of your choice.
Preheat the Grill
- Fully preheat your grill to high. Clean and oil the grill grates.
Cooking on the Grill
- Place the steaks over direct heat. Grill for 5 minutes and flip. If cooking to rare, only grill for 3 minutes on the first side—please see the post for discussion about rare.
- For crosshatch grill marks, rotate the steak 90° halfway through each side (about 2½ minutes in).
- Always use an instant-read thermometer to check the temperature a few minutes early to check for doneness—pull the steaks 2–3° below your target, as they’ll continue to rise while resting. It takes about 9 minutes total to grill a 1-inch Porterhouse steak to medium-rare (130°–135°F).
- Let the steaks rest off the heat, lightly tented with foil, for 5 to 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.
- For rare steaks, decrease the first-side grill time to 3 minutes.
- This method works best for ¾ to 1½ inch thick steaks. For thicker steaks (2 inches+), use a reverse sear.
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! :)