When you want a sizzling steak that's jam-packed with flavor and cuts like butter, look no further than the Porterhouse. Grilled Porterhouse Steaks come equipped with both the robustly beefy New York strip and most tender steak of all, filet mignon. The only thing separating you from the best of both worlds is a "T-shaped" bone running down the center. You got this.
Now, you can prep and grill a restaurant-quality steak in the convenience of your own backyard. Everything you need to know to pick out, cook, slice, and serve the porterhouse cut -- straight ahead.
WHAT IS A PORTERHOUSE STEAK?
When it comes to grilled porterhouse steak, you get both a New York strip and a filet. Yes, please.
Both of these cuts come from the beef short loin subprimal, the area below the backbone. The loin area of the cow (see diagram below) is an area that does not see too much action -- the less movement any given section of the cow receives, the more tender that cut of beef will be, unlike the sirloin.
Image from iStock.com
While a New York Strip is going to be more tender than a sirloin steak, it isn't necessarily sought after for it's buttery, smooth texture. Instead, this cut is beloved for its strong beefy flavor. On the other hand (or shall I say side), you have the tenderloin, which is far-and-wide the most tender steak of all.
T-BONE VS. PORTERHOUSE
Both steaks include a "T-bone" shaped bone, but (as mentioned above) a porterhouse steak is cut from the rear end of the short loin, which means it comes equipped with a larger piece of the tenderloin.
In a nutshell, you get more filet with a porterhouse than with a T-bone steak.
HOW TO PICK A PORTERHOUSE STEAK
The first thing you should know when picking out a porterhouse steak is to avoid those which showcase a vein (also known as sinew) running down the center of the strip side. This vein is tough, chewy, and entirely inedible.
What you do want to look for, on the other hand, is marbling. Prime beef has more marbling, which is the fat running throughout a cut of meat. These thin little streams of fat not only add a great deal of flavor, but they also help to keep the steaks moist and tender throughout the cooking process.
TO MARINADE OR NOT TO MARINADE?
Beef purest will tell you there is absolutely no need to marinade a high-quality steak like a porterhouse. And really, they wouldn't be wrong. Without a marinade, you allow that beefy flavor to shine and it's perfectly satisfying and delicious without any extras.
However, if you wanted to try a little something different, by all means, we've got a killer marinade in store for you!
GREMOLATA MEETS MARINADE
Gremolata and steak go hand-in-hand. It is an Italian condiment classically served over Osso Bucco and it's known for balancing out the savoriness of the beef and adding a zesty brightness. It's similar to Chimichurri Sauce but starts parsley rather than cilantro.
In addition to parsley, it is also made up of garlic, and lemon. To give our grilled porterhouse steak a little extra oomph, we took the key components of a gremolata and turned it into a marinade. The results absolutely did not disappoint. The beefy flavor of the porterhouse still shines, the overall flavor just shines a lit-tle brighter thanks to this gremolata marinade.
HOW TO GRILL A PORTERHOUSE STEAK
When it comes to cooking this particular cut of beef, nothing beats an open flame, and these hunky, gorgeous steaks deserve nothing but the best.
- If marinating, prepare the marinade and marinate the steaks for 1-4 hours.
- Set the steaks out at room temperature 30 minutes before grilling.
- Prep the grill (gas or charcoal) and bring to medium-high heat.
- Wipe away any marinade clinging to the steaks, then rub the steaks with oil and season with Kosher salt and pepper.
- Grill for about 5-6 minutes on each side for medium-rare (see more cook times below).
- Allow to rest 5-10 minutes, serve, and enjoy!
Need another idea for the meat lovers in your life? Try our Steak and Eggs! Or if you need more ideas for the grill, check out these Grilling Recipes!
COOK TIME SUGGESTIONS AND TEMPERATURES
These suggested cook times for grilled porterhouse steaks should be used as “guidelines.” For grilling accuracy, nothing beats an instant-read thermometer.
- For rare steaks, cook for about 4-5 minutes on each side. Pull when the internal temperature reaches 120°F.
- For medium-rare steaks, cook for about 5-6 minutes on each side. Pull when the internal temperature reaches 130°F.
- For medium to medium-well steaks, cook for about 6-7 minutes on each side. Pull when the internal temperature reaches 140° – 145°F.
HOW TO CUT AND SERVE PORTERHOUSE STEAKS
There's more than one way to eat a porterhouse steak. For those with a hearty appetite, you can plate the steak whole and hand it over as is. However, in most cases, this particular cut is big enough for two. Making it the perfect meal for a date-night dinner!
TO CUT THE STEAK FOR SHARING:
Once your grilled porterhouse steak is cool enough to handle, use a sharp knife and run it along the bone to remove the strip first. Then, again cutting as close to the bone as you can get it, carefully remove the filet.
If you'd prefer, you can serve a strip to one guest and a filet to the other, or you can cut each steak into 1" strips and both parties will get to enjoy the robust beefiness of the strip, and the buttery, tenderness of the tenderloin!
Grilled Porterhouse Steak cooked to medium-rare (warm, red center).
5 MORE BEEFY RECIPES YOU’LL LOVE
Grilled Porterhouse Steak
Ingredients
FOR THE MARINADE (OPTIONAL):
- ¾ cup freshly squeezed lemon juice about 6-8 lemons
- 2 cups roughly chopped Italian parsley leaves and stems (about 1 bunch)
- ½ white onion roughly chopped
- 5 large cloves of garlic roughly chopped
- 1 tablespoon Kosher salt
- 1 tablespoon black pepper
- ½ cup canola or avocado oil
FOR THE STEAKS:
- 2 (1 ½" thick) Porterhouse steaks
- 2 tablespoons canola or avocado oil
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
Instructions
- Add the lemon juice, parsley, white onion, garlic, salt, and pepper as well as a ¼ cup of water to a mixing bowl and stir to combine. Slowly drizzle in a ½ cup of oil, whisking with the tines of a fork to combine.
- Place the steaks in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1-4 hours, but no more than 8 hours.
- Set the steaks out at room temperature for 30 minutes prior to grilling. Remove from the bag and pat dry with a paper towel. Drizzle with 2 tablespoons of oil and sprinkle 2 teaspoons Kosher salt and 1 teaspoon pepper amongst the steaks. Rub all over to adhere, and set aside until ready to use.
- Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
- Add the beef to the grill. For medium-rare steaks, cook for about 6 minutes on the first side, then flip, and cook for about 5 minutes more.
Notes
- For rare steaks, cook for about 4-5 minutes on each side. Pull when the internal temperature reaches 120°F.
- For medium to medium-well steaks, cook for about 6-7 minutes on each side. Pull when the internal temperature reaches 140° – 145°F.
Nutrition
Additional Source: Beef2Live.com
Taryn says
We really enjoyed the marinade on our steaks. It gave them so much flavor!
Noelle Simpson says
Yum! What a great dinner, I love making steaks at home!