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.
Jump To (scroll for more)
- ❤️ 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 :
⭐⭐⭐⭐⭐
"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.
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