Grilled Porterhouse Steak with Herb Butter maxes out on flavor without a ton of effort. When you need a relaxing night at the grill, this porterhouse is a great “go-to” option. Bonus: who can get tired of herb butters dripping on steak? Seriously!
Porterhouse steaks can run a bit more expensive, but when broken down with how much actual meat you get and the high quality of the cut, you can shake off any hesitation. This cut of meat rules when it comes to grilling.
🍽️ Why This Recipe Works
- It’s steak, enough said!
- Practically effortless to make.
- The herb butter is mind-blowing good.
- You only need ten minutes of prep!
- The marinade can be used for other meats too.
- Perfect for serving for friends and family.
🍴 Ingredients
Porterhouse Steak – This steak comes from the short loin and has a T shaped bone in the center of it. It is a very tender steak. The filet is on one side of the bone and a strip steak on the other. You can see now how this can feed more than one person already. All that meat nestled close to the bone results in high flavor and tenderness!
There is a slight difference when picking up a Porterhouse vs a T-Bone at the butcher or grocery store but they will cook essentially the same way.
Herb Butter – I use fresh herbs from the garden, but dried herbs work just as well if you are grilling in the winter. This adds such a tremendous, rich flavor that it will be your go-to choice for topping.
🧈 Preparation
Herb butter is so fun to make and there are endless ways you can whip it up.
Step One: Combine the herbs that you love (or have on hand) with a stick of room temperature butter in a food processor.
Step Two: Add in a little bit of fresh garlic. If you want a fun treat, include some roasted garlic clove for a more mellow, sweet flavor. Since this has so many options, you can make it different every time. Each steak feels fresh and new again.
🔥 Grilling Instructions
There are just a few, simple steps to make this perfect steak.
Step One: Heat grill to 375-400 degrees. The grill should be hot enough to sear and close the pores quickly. This will help to trap the juices inside the meat. If you cook it at a lower temperature, like 325, the steak will bake and won’t give you the results you are looking for. Always wait for the grill to heat up.
Tip: Use a GrillGrate while cooking. The fins become superheated and leave the steak with a mouthwatering char. It also helps to minimize flareups by slowing any fat dripping into the hot coal.
Step Two: Combine the ingredients and marinade the steak for 30-60 minutes. I like to use Ziploc bags for this as I can zip it up and then move the marinade around the steak several times. I kept the ingredients mild as the porterhouse is so flavorful that I didn’t want to overpower it.
Step Three: Remove it from the marinade and place it on the grill for 6-10 minutes each side, depending on how thick the Porterhouse is and the desired final temperature. That feels longer than normal but the porterhouse steaks are generally cut thicker. Medium rare is 130-135 and medium is 135-145 degrees.
Note: Use a temperature probe to make sure your meat doesn’t overcook. Everyone’s grill is slightly different so you may need less time. Check early and often. When I cooked this porterhouse, I targeted a solid medium which was six minutes each side.
Step Four: Remove the steak when it is five degrees lower than the desired final temperature. The temperature will continue to rise for a few minutes after you remove it and allow it to rest. Think of this just like you removing cookies out of the oven early so they don’t overcook on the cookie sheet.
Step Five: After ten minutes of resting, slice it and spread (dollop, slather or brush) the herb butter on the steak.
📌 Expert Tips
Grilling up this steak will quickly become a favorite because it is so easy, feeds a lot of people and tastes amazing.
Bring the steak to room temperature by removing from the refrigerator about 30 minutes before you are ready to grill. This allows the steak to come up in temperature to be ready to meet the heat of the grill. If the steak is put on the grill fresh from the refrigerator, it creates an unpleasant tough outer crust. Allow the steak to come to room temperature before grilling for much better results. (Raise your hand if you’ve been impatient and just thrown it onto the grill cold before!)
👨🍳 Recipe FAQs
YES! YES! YES! It’s a game-changer to marinate the steak. If you just start cooking it right away, you’ll see that it’s not as tender or flavorful. I promise it’s worth it to marinate it. You can let it sit for 30 minutes instead of a full hour if you are in a hurry.
This will be up to you and your preferences. Here are the different temps:
120-130 degrees – Rare
130-135 degrees – Medium Rare
135-145 degrees – Medium
145-155 degrees – Well
155-165 degrees – Well Done
I don’t recommend cooking it higher than 165 degrees just because it’s going to lose all the juiciness!
The best way to reheat it is to add some oil or butter to a hot skillet and cook over medium-high heat. Once it’s hot, it’s time to eat it. You don’t want to really cook it, just warm it up.
Additionally, you can warm it in the microwave until it’s hot. This method is fine, but it’s not as delicious as pan heating.
We have taken tough or overcooked red meat and turned it into our hiking sandwich mix. We combine chopped up tough meat with onions and pickles in a food processor. Mix until it crumbles up nicely. You can either freeze it until you are ready to use it or you can add mayonnaise and serve on bread, crackers or bagels. This is, hands down, our favorite hiking meal as it keeps you fueled for a very long time.
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Grilled Porterhouse Steak with Herb Butter
Ingredients
Steak
Marinade
- ¼ cup Olive Oil
- 1 tbsp Sea Salt coarse ground
- ½ tsp Black Pepper coarse ground
- 2 cloves Garlic minced
Herb Butter
- 1 stick Butter softened
- ¼ cup Fresh Herbs I used rosemary, chives and thyme
- ½ tsp Sea Salt coarse ground
- ½ tsp Black Pepper coarse ground
Instructions
Herb Butter
- Using softened butter, combine the butter, herbs, salt and pepper in a small food processor and combine.
- Remove and roll into a log into a piece of Saran or Press and Seal. Refrigerate until hard. Cut slices as needed.
Marinating
- Combine all ingredients and marinade for 30-60 minutes.
Grilling
- Heat grill to 375-400 degrees.
- Remove the steak from the marinade and place it on the grill for 6-10 minutes each side.
- Use a temperature probe to make sure your meat doesn't overcook. Medium rare is 130-135 and medium is 135-145 degrees.
- Remove steak from grill and allow to rest for about ten minutes. Then slice and brush herb butter onto the steak.
Notes
130-135 degrees – Medium Rare
135-145 degrees – Medium
145-155 degrees – Well
155-165 degrees – Well Done Reheating: The best way to reheat it is to add some oil or butter to a hot skillet and cook over medium-high heat. Once it’s hot, it’s time to eat it. You don’t want to really cook it, just warm it up. Overcooked Steak: We have taken tough or overcooked red meat and turned it into our hiking sandwich mix. We combine chopped up tough meat with onions and pickles into a food processor. Freeze it until you are ready to use it or add mayonnaise to it and serve on bread, crackers or bagels.
Nutrition
