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.
J. Stefanac says
Question about the 7:2:2 seasoning. Understand the last 2 is garlic; is that "raw" garlic or granulated garlic?
Thanks!
Dan Mikesell AKA DrDan says
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
Devin says
Tried this recipe tonight, delicious, so good. Thank you
Dan Mikesell AKA DrDan says
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
Judy Lee says
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.
Jennifer Erickson says
I followed this yesterday (exactly) and my steaks were perfect. Thank you so much.
DrDan says
Hi Jennifer,
Welcome to the blog. Sorry for the delayed response.
Glad you enjoyed the recipe.
Thanks for the note and rating.
DrDan
Michael Riordan says
In South Africa we grill on what we call a braai. You can use charcoal but the best is to use "bushwood"...it's the wood that is indigenous but exotic woods like "Rooikrans" (Port Jackson}..exotic from Australia is also ideal. We use a hot fire with a bit of flame...I don't trim the fat as I encourage a bit of flaring but do it quickly and turn it quickly. I then rest the meat for a while on a thick wooden board to drain a bit...I do not salt but use only black ground pepper. I cook it very quickly but I only use well hung steak...rump, sirloin (porterhouse) and t-bone. Yes, Angus is best but so is Brahman cross Angus... Brangus.
I like it thick 2" but one and a half is ok. I like the charcoal effect...I don't burn it , only sear it a bit...it not only looks appetising like this but tastes better.
It's a gut feel for me...a skill developed...really can't stereotype the recipe...it really is a skill...an art that developes through time and experience.
MikeM says
I bought two beautiful porterhouse steaks at, of all places...BJ's, Westbury, LI, NY. These steaks are approaching 2" thick and since I haven't cooked such a nice steak in awhile I searched, duckduckgo (not Google) and Dr. Dan your website was first in line and I'm so glad I found you.
Concise easy reading with common sense commentary from you throughout your recipe.
As soon as I click on "post comment" I will subscribe to your website.
Take care, MikeM
Dan R Cassidy says
Meijer had CAB porterhouse on sale for$6.99lb-have bought them there and been very happy with the quality-have butcher cut them 1 1/2 inch-followed recipe exactly and they were 5 star-Thank You
DrDan says
I do love Angus beef (the best) so that is great. At 1 1/2 inch that is about approaching a pound and a half. My wife could get through it but I couldn't. I'm better with 1 inch but this technique is good for 3/4 to 1 1/2. Over that is more of a reverse searing grilling. A whole different thing.
My local Leppinks had the same deal this week and I'm going to surprise her with porterhouse this weekend. I don't have to walk as much at Leppinks which is a problem for me now. I do Meijer about 2-3 times per month.
Thanks for the note.
Dan
steve says
i'm usually a n.y. strip man but saw some fine looking porterhouse at the store and will give it a go. i've been using a large george forman grill for many years and it works great with the strip steak but have never tried a bone in cut. ialways use a timer and thermometer and salt and pepper. french fries, broccoli and cauliflower and glass of wine does it for us.
Julie says
My t bones are about a quarter inch thick is 5 minutes on each side going to be too long
DrDan says
Hi Julie,
The marinade: About an hour (up to 2) is usually good for something like that. There is a fair amount of salt in the two sauces so I would not salt until eating. Pepper at grill time.
The timing of 5 plus 5 would be about right for my grill and the steak rested at room temperature for about 30 minutes for about medium BUT this is variable from grill to grill. Please use an instant read meat thermometer to get the right results. Time is never the right way to determine endpoint on a steak. I include them for planning and they are close to what most people will experience.
Dan
Julie says
Thanks, the marinade I want to try is 1 cup dry red wine, 1 tablespoon soy sauce and one tablespoon of Worcestershire sauce. how long should I marinate it for the recipe that I was looking at says 1 hour
Julie says
Dr.Dan
What do you think about marinated steaks. Should I try it or not?
DrDan says
I do like some marinades. I have this one https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ that we use for company or special dinners usually on strip steak. It would be fine on t-bones also. About the only steak I wouldn't marinade is a filet and that is more just because it is a filet.
Dan
Kym says
I’m cooking two porter house steaks on the grill tomorrow for the first time for my mom on mother’s day. My dad was the steak expert but passed away in July. So it’s my turn to try it. We like medium rare and the way I’m reading this it’s 5 min one side and four the other. I’m confused if this is high heat or in between? Hopefully I get answers before tomorrow. I just want this perfect for my mother
Thank you in advance
DrDan says
Hi Kym,
Sorry about your father. Sorry about the wording if it was confusing. I will check it tonight and see if I can clarify it.
But on with the answer. There are some variables here. 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.
The initial 5 minutes ( I like to do 2 1/2 then rotate 90 degrees for another 2 1/2 minutes for nice cross marks) gets a good base of cooking on the steak. Then flip to the second side. This is where your variables need to be accounted for.
For medium rare you want 135 degrees internal temperature (130-140). You really must check the internal temperature of the steak to get the right endpoint. The time on the second side is approximate. Especially if you are going for rare or medium rare, the thermometer is a must use too.
Remember that the meat needs to rest for 5-10 minutes to reabsorb internal fluid. The temperature of the meat will increase a few degrees during that time.
Hope that clarifies. So, if you don't have a meat thermometer, you need one. The $10 el-cheapo instant read one at Home Depot or Lowes will be fine.
Good luck and let me know if you have other questions
Dan
Faye says
I have a 1" thick porterhouse that I want to cook up tonight :) I like a medium center. My gas outdoor grill heats to 550F. It's a huge grill. Should I turn on all three burners to heat up the entire inside of the grill? Then after I place the steak into the preheated grate, should I turn down any of the burners? Thx in advance ... I hope I can hear from you soon!
DrDan says
Hi Faye,
You caught me on line. First be sure to let the meat to set at room temperature for 30-60 minutes before it hits the grill since you at a full inch. Season either at the start of the room temperature rest or just before hitting the grill.
Preheat the grill, all burners on max and just keep them there.
Hope that helps. I'm writing a new post so I will be online for a couple of hours if you have other questions.
Dan
Roldy says
I wish you would have started the article by saying "I like to ruin steak @ 150 degrees"
It would have saved me some time.
Diana says
Hi Dan. Does the steak cook with the lid closed the whole time?
DrDan says
Closed. As a general rule, closed lids if less than 1/2 inch thick. 1/2 inch to 1 inch marginal but usually closed and 1 inch or above always closed.
Dan
Kari says
I am going to try this tonight. Just picked up some porterhouse steaks that were on sale. I usually sear my steaks then put them in a 300 degree oven for 15 minutes and they come out a perfect medium rare. Looking forward to giving this a try tonight
DrDan says
Hi Kari,
Since you like medium rare, watch it carefully. This is a lot of heat and you can overshoot easily.
Thanks for the note.
Dan
Katie says
Hi Dr. Dan. We are in west Michigan too. I am going to throw some t-bones on the grill tonight and serve them alongside all kinds of delicousness from the Fulton Street Farmers Market.
DrDan says
Hi Katie,
I haven't tried Fulton Street. I generally do Grand Haven (only a couple of miles) but never on Saturday during the summer. Maybe I should get up earlier and go on Sat....
Enjoy the steaks.
Dan