Grilled porterhouse steak is easier than you think. This simple gas or charcoal grill method gives you a juicy strip and tender filet on one steak – cooked to your perfect doneness, from medium-rare to medium-well, in about 15 minutes. No marinade, no fuss, just bold flavor and precise grill time.
Cooking a T-bone steak? Use this exact method — it’s the same cut with a slightly smaller filet side, and it grills just as easily.
Jump To (scroll for more)
- ❤️ Why You’ll Love This Recipe
- 🥩 Ingredients for the Best Grilled Porterhouse Steak
- 👨🍳 Quick Overview: Grilled Porterhouse Steak on a Gas or Charcoal Grill
- ⏱️ How Long to Grill a Porterhouse or T-Bone Steak
- 🔪 Meat Tips
- 🧂 Seasoning Tips
- 🔥 Grilling Tips
- 🐄 Porterhouse vs. T-Bone Steaks – What’s the Difference?
- 🍽️ Serving
- ❄️ Storage & Reheating
- ❓FAQs
- 🥩 More Great Grilled Steak Recipes You’ll Love
- 📖The Recipe Card
Featured Comment from Jennifer :
⭐⭐⭐⭐⭐
"I followed this yesterday (exactly) and my steaks were perfect. Thank you so much."
❤️ Why You’ll Love This Recipe
- Two steaks in one: Enjoy a tender filet and a juicy strip in the same grilled porterhouse steak.
- Also works for T-bone: Same cut, slightly smaller filet side — same easy grill method.
- Beginner-friendly: Just salt and pepper — no marinade or extras needed.
- Juicy results, fast: Locks in moisture and builds rich flavor in minutes.
- Quick and flexible: Gas or charcoal grill, from prep to plate in about 15 minutes.
🥩 Ingredients for the Best Grilled Porterhouse Steak
- Porterhouse steak – 1 inch thick is ideal for the best grilled porterhouse steak; ¾–1½ inches will work. Choice or prime grade preferred. Don’t forget T-bones are the same cut with a smaller filet side.
- Kosher salt and coarse black pepper – Simple seasoning for the pure steak flavor.
- Optional: Garlic powder, Montreal steak seasoning, or compound butter for serving.
👨🍳 Quick Overview: Grilled Porterhouse Steak on a Gas or Charcoal Grill
1. Preparing the Steaks
Rest the steaks at room temperature for 30–60 minutes. Trim excess fat and season both sides with salt and pepper (or your favorite steak seasoning).
✅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 your gas or charcoal grill to high heat (over 500°F). Place steaks over direct heat once fully preheated.
3. Cooking on the grill
Flip every 5 minutes and grill to your desired doneness — medium-rare or medium recommended — using an instant-read thermometer. Remove steaks 2–3 degrees before your target temperature and 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 on a gas or charcoal grill. Times will vary based on steak thickness, grill temperature, and your preferred doneness — medium-rare or medium is recommended for the best flavor and texture.
🔥 Approximate Grilling Time by Doneness (1-inch thick, rested to room temperature)
- Rare (125°–130°F): About 6–7 minutes
- Medium-rare (130°–135°F): About 7–9 minutes ✅ Recommended
- Medium (140°–150°F): About 9–11 minutes ✅ Recommended
- 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 — pull them a bit early.
✅ Pro Tip: Use an instant-read thermometer for accuracy; grill time is only a guide.
🔪 Meat Tips
- Choose the right cut: A 1-inch porterhouse is ideal for even cooking. ¾-inch will work but cooks fast, so watch closely; thicker steaks (1½ inches) can weigh about 1½ pounds each. Trim excess fat to avoid flare-ups.
- Rest before grilling: Let the steak sit at room temperature for 30–60 minutes for more even cooking.
- Rest lightly tented: After removing from the grill, cover loosely with foil to keep warm without steaming the crust.
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🧂 Seasoning Tips
- Simple is all you need: Just salt and pepper lets the beef flavor shine.
- Upgrade the flavor: Try Montreal steak seasoning, my 7:2:2 seasoning mix, or any steak blend you enjoy.
- Timing matters: Season either right before grilling or about 60 minutes ahead so the salt has time to reabsorb.
- Marinade is optional: Not needed for tenderness or flavor, but it can add a different taste profile. Try my Easy Steak Marinade for a quick flavor boost.
🔥 Grilling Tips
- Use high heat (over 500°F): Whether gas or charcoal, sear over direct heat for the best crust.
- Oil the grates, not the steaks: A well-oiled grate prevents sticking — you don’t need to oil the meat.
- Avoid hot spots: Rotate steaks as needed for even cooking.
🐄 Porterhouse vs. T-Bone Steaks – What’s the Difference?
Porterhouse and T-bone steaks come from the same section of the short loin, with a New York strip on one side of the bone and a tenderloin (filet mignon) on the other.
Porterhouse steaks have more tenderloin — at least 1¼ inches wide, compared to ½ inch up to 1¼ inches on a T-bone. (Less than ½ inch? That’s just a bone-in strip steak.) Both cuts grill exactly the same way.
If they’re the same price, grab the Porterhouse for more filet.
🍽️ Serving
After resting, slice the grilled porterhouse steak across the grain for the most tender bites. Add a pat of butter or compound butter and let it melt over the warm meat, or sprinkle with fresh rosemary or thyme.
For sides, keep it simple: Fresh Spinach Salad, Oven-Roasted Potatoes, or quick stovetop veggies so the steak stays the star. If you’re feeling indulgent, pair with a bold red wine or your favorite cold beer.
❄️ Storage & Reheating
- Fridge: Store leftover steak in an airtight container for 3–4 days.
- Freezer: Wrap well and freeze for up to 3–4 months. Thaw overnight in the fridge before reheating.
- Reheat gently: Warm in 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 the meat.
- Leftover ideas: Slice thin for steak sandwiches, serve over salad, or make steak and eggs for breakfast.
❓FAQs
Yes. Pan-sear in a hot skillet for a few minutes per side, then transfer to a preheated oven to finish to your desired temperature. The area next to the bone won’t sear as well because the meat pulls away slightly as it cooks — the result will be similar to my Pan Seared Oven Roasted Strip Steak.
No. You’ll burn the outside before the center is done. This method works well up to 1½ inches thick if the steaks are rested at room temperature first.
For steaks over 1½ inches thick, use reverse searing or a lower grill temperature to allow the heat to penetrate before the outside overcooks.
Yes. Steaks over 1 inch, especially 1½ inches or more, should be flipped more than once to cook evenly without burning. For the best results, flip every 4–5 minutes and rotate as needed to avoid hot spots.
Usually yes. Closing the lid helps maintain even high heat, especially on a gas grill. For charcoal grills, close the lid to keep the temperature steady and avoid flare-ups — but open briefly when flipping to preserve the crust.
🥩 More Great Grilled Steak Recipes You’ll Love
Looking for another cut? Try one of these 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
- How to Grill Ribeye Steak – A slice of prime rib on the grill
📖The Recipe Card
Grilled Porterhouse Steak (Gas or Charcoal Grill)
Ingredients
- Porterhouse or T-Bone 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 rest at room temperature for about 1 hour if possible.
- Trim excess fat. Season just before grilling or up to 1 hour ahead. I use 7:2:1 seasoning, but salt and pepper work fine — or use your favorite steak seasoning.
Preheat the Grill
- Preheat your grill to high heat (over 500°F). Clean and oil the grill grates well.
Cooking on the Grill
- For crosshatch grill marks, rotate steaks 90° halfway through each side (about 2½ minutes in).
- For crosshatch grill marks, rotate the steak 90° halfway through each side (about 2½ minutes in).
- Check doneness early with an instant-read thermometer — remove steaks 2–3°F below the target temperature, as they will continue to rise while resting. About 9 minutes total will yield medium-rare (130°–135°F) for a 1-inch Porterhouse.
- Rest steaks off the heat, lightly tented with foil, for 5–10 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.
- This method works best for ¾ to 1½ inch thick steaks. For thicker steaks use a reverse sear method.
- Rare (125°–130°F): About 6–7 minutes
- Medium-rare (130°–135°F): About 7–9 minutes ✅ Recommended
- Medium (140°–150°F): About 9–11 minutes ✅ Recommended
- Medium-well (150°–155°F): Around 12–14 minutes
- Well done (160°F+): 14 minutes or more
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.
Tina says
Fixed this tonight, with grass-fed Porterhouse and it was AMAZING! Seasoned with 7-2-2 and grilled for 5 minutes on each side and they were tender and tasty!
DrDan says
Thanks for the note Tina, I do this over and over for every special occasion for my wife.
Dan
Amin Gilani says
If one rests for 10 minutes after cooking and before serving the steak is warm to serve.What happens if your guest wants 'hot' not just warm meat, does one reheat?
DrDan says
Hi Amin,
The discussion is clearer in the post. The rest allows the moisture that is in the meat but not in the cells to reabsorb back into the cells of the meat. It adds lots of moisture back into of the steak.
So first, when doing a resting of meat, generally a light tenting of foil will keep it warmer. Second, 5 minutes will be enough but 10 would be preferred. So if you take it off the grill and don't immediately cut into the steak, you will probably get to 5 minutes. If you are cutting into the steak and there is lots of fluid draining, that is moisture you are losing for your tenderness and you moved too fast.
I have reworded to be clearer.
Thanks for the note.
Dan
Chris Raus says
Chris Says
January 1 2017
Just cooked Porterhouse steaks @ medium on the grill, followed recipe and they came perfect. Rate recipe a 5!!
DrDan says
Hi Chris,
When I think back 30 years ago and how I did steaks then, I shutter. And they were horrible. I evolved into this method about 15-20 years ago with my first instant read thermometer. My goal for all steaks on the grill now is one flip and only one temperature check. I hit it about 80% now.
Have a great holiday
Dan
Chris says
I followed your instructions thoroughly, wound up with MW instead of MR.I don't blame you, it's a new grill, and max temp is 800°. Going forward, I'll do exactly the same except I'd do 4 minutes 1 side, 3 minutes other side (instead of 5 and 4). I'll keep you posted. Thanks!
DrDan says
That is some serious grill you have. A "normal" gas grill usually is 550 max but may make 600 on a good day. I can get 725 plus if preheating is prolonged but usually 650ish with a 10 minute preheat. This works at 500-700 very well since I have done it on a variety of grills. Also, was taught a simular method at a cooking school. I never expected an 800-degree monster... I have got to the point of using a grill surface thermometer most of the time and of course, I'm connected at the hip to my Thermopen. I suspect you will have this issue frequently with most recipes out there. It does point out the old saying of "know your grill".
babykitted says
Awesome recipe. First time cooking a T-Bone and couldn't be happier. I was missing some of the ingredients but as long as most ingredients are included this seasoning has a nice kick to it. I actually modified the recipe by moistening the steaks with Worchester sauce before rubbing in the seasoning mix. The result was quite good. Thanks.
Johnnymo says
Wow!! That was simple and effective. We just enjoyed some great porterhouse steaks. Thank you very much.
Ashley says
I am trying thus tonight for my husbands suprise birthday dinner never cooked on the grill but want to suprise him ill let you know how it goes
Masterchef says
You should never oil the grill, lightly brush the steaks themselves with a small amount of oil instead of the grate.
I promise it'll make it better, you're doing everything else right.
DrDan says
Each to their own I say... Years ago I did it that way with poor results BUT I had inferior equipment then. My oil on the grill is the way I have been taught recently by several chefs and it has worked great for me. I have two porterhouses in the fridge now and will test again BUT mine just always come out great so I don't think you can win this one... The test is on in a day or two...
DrDan
Masterchef says
I work at an upscale (60 dollars a plate) Steakhouse and i cook steaks all day long over a grill and have almost every day for the last 20 years.
The biggest thing is that when you oil the grill grate itself on a grill you are dealing with temeratures of 500 plus degrees so the oil is pretty much just burning away, if you put it on the food you are grilling it hits the heat at the same time as the food and it forms a much better crust on the meat.
It actually did used to be the concensus among chefs that you oil the grill but in the past 5 or 6 years its become much more accepted that its better to oil the food as its been getting better results.
DrDan says
OK... you have me convinced. I won't argue about cooking steaks with you with those credentials. I will still trial it and then edit the post.
Thanks for the tips.
Dan
DrDan says
Trial run completed. In my sample of one cooking of two porterhouse steaks. One with a light brush of oil on a cleaned but not oiled grill and the other side of the grill oiled but not the steak. Neither my wife nor I could tell the difference. Neither stuck to the grill, cooking time identical. Both excellent. Maybe some can tell but not me on one sample. I think I will continue to my side by side for a while.
I'm editing the post with an update tonight.
George says
This method turned out great, but I had to add a bit of time as my grill doesn't get as hot as you need to grill properly. I went 6 minutes, then 5 more on the other side...perfect medium rare.
DrDan says
Thanks for the note. Great job realizing the capacity of your grill.
DrDan
Michele says
Yum. Still thinking about my dinner last night! Sautéed onions on top of a fabulously grilled porterhouse. Thanks!
DrDan says
There is nothing like a grilled porterhouse.
Thanks for the comment.
DrDan
Dave "Tex" Cho says
FWIW, I just "grilled" some filet mignons (about 9 oz each) for a Valentine's Day supper. I preheated my oven to 400 deg F. I heated my enameled cast iron skillet (or I could have used my trusty Lodge cast iron skillet) on High to Med High setting (gas burner), put in some canola oil (need to use something with high smoke point). While the skillet was heating, I rubbed the 7-2-2 seasoning onto the filets which I had taken out of the fridge at least 30 minutes beforehand. Now that the skillet was very hot (I'm wondering if I should invest in one of those surface temperature gauges that you just point at heat source) and I seared one side for 2-3 minutes and then flipped to sear other side for 2-3 minutes, then, put into 400 deg oven and checked internal temp after 7 min. I was trying to get to 150 deg F and I think I had to cook for about 10 min. Remove skillet from oven and plated the steaks with a foil tent so they could rest (we could only wait 5 min even I know you're supposed to rest from 10-15 min). Steaks turned out great, medium, pink in center and gradually darkening out to edges, with nice sear. I debated using my enamel cast iron griddle pan but opted for regular skillet. I've read many posts describing this method.
DrDan says
Hi Dave,
Thanks for the note. You will find this technique for Filet on this site at https://www.101cookingfortwo.com/pan-seared-oven-roasted-filet-mignon/ and it is the best way for Filet. That post is so popular that it crashed the server last Saturday when over 400 people tried to read it at the same time for Valentine Day. It took me an hour to recover the server.
Either pan should be fine.
Again thanks for the comment.
DrDan
Robert Kline says
Well, it's about 2 degrees outside so I'm going to have to use my indoor grill. Do you have any steps on how to oven sear a steak?
DrDan says
By indoor grill I'm assuming like the oven with a broiler. In my experience, highly variable due to distance and heat factors. If I were to guess, I would broil on one side without flipping until it "looks nice" I'm thinking about the same 5 minutes as outside (just guessing). Then flip and broil about have the time the first side took and then check the temp.... just guessing.... I said that already I think.
This is totally buyer beware. The 5 minutes may turn it black or leave it pink depending on the equipment variables.
If you are dealing with one of the stove based grills(which makes a horrible mess for me) then crank it to high, let it get as hot as it can and cook for 5 and see where you are.
Hope this helps more than hurts.
DrDan
(PS My grill is next to the kitchen door and I can grill all winter even in Michigan. I love it.)
Scott says
With your cooking times, are you intending the grill to be open or closed?
DrDan says
The lid is only open for the picture. So closed.
DrDan
Curtis says
I just cooked porterhouse steaks, purchased on sale, at Food Lion...
I cooked according to the directions 5 minutes on each side and they were perfect.
I did not bring to room temp or use the salt mix though. I will try that next time.
thanks
DrDan says
Glad it worked well for you. Before I learned, I would fuddle and flip all the time. But really it is just this easy.
Thanks for the Comment
DrDan
Aaron says
You absolutely have to try the reverse sear method. It is what I swear by and to do the meat justice, you need the 1 1/2 inch steak...just buy one (for two people) slice it and serve slices instead of the side o' beef on the plate. The big advantage of the reverse sear is that you get meat that is almost perfectly done all the way through instead of meat with large bands of overcookedness (my word) on the outer edges. Cook over indirect heat with the lid down until you are within 15 degrees of the target temp. Pull it off, baste with a little olive oil (helps the sear and color) while you crank the heat as high as you can. Then just put it down about a minute a side with the lid open until you get the perfect sear. That should get you to within 5 degrees of your target and the resting will bring the temp up to right where you want it. I'm not big on cooking by time, too many variables and the meat doesn't react to anything except the heat applied to it. I typically shoot for 130, so I pull it at 115 or so. Great blog, keep up the good work!
DrDan says
Aaron, Thanks so much for the note and tutorial. This remains on my "to do list" I have always thought of it when doing thicker steaks. Since I'm trying to cut back a little, it may take me some time to get to it.
DrDan
Andrew says
Yep. Yep. Yep! We have a local meat shop that will cut beef to order. I have grilled 1lb beef tenderloin and 1 1/2 inch thick porterhouse using the method you describe. Both are absolutely delicious. However, I think I actually enjoy the tenderloin side of the porterhouse using this method more than I enjoy the tenderloin alone. Maybe the bone is gives it better flavor. Anyway, yes, indirect heat with a reverse sear is definitely the way to go.
Chris says
We love a good porterhouse. I typically buy choice but also check the select beef because I have seen decently marbled select ON OCCASION.