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.
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 meat on the two sides of the bone are a filet on one side and a strip 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!
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.
Herb butter is so fun to make and there are endless ways you can whip it up.
Combine the herbs that you love (or have on hand) with a stick of room temperature butter in a food processor.
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
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.
Step Two: Combine the marinade 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 with other ingredients.
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 rare is 135-145 degrees.
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.
Grilling up porterhouse 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!)
Reverse Sear Cowboy Steak – Another technique is to reverse sear a porterhouse by using the instructions shown here on the Cowboy Steak. Both result in a tender and delicious meal.
Grilled Steak and Shrimp Hearts – Add shrimp hearts your favorite cut of meat for a fun and romantic gesture. Adding shrimp to anything is a good thing!
Grilled Teriyaki Steak – Teriyaki marinated steak melts in your mouth, so be ready for a scrumptious meal!
Grilled Porterhouse Steak with Herb Butter
- 1 Porterhouse Steak
- 1/4 cup Olive Oil
- 1 tbsp Sea Salt coarse ground
- 1/2 tsp Black Pepper coarse ground
- 2 cloves Garlic minced
- 1 stick Butter softened
- 1/4 cup Fresh Herbs I used rosemary, chives and thyme
- 1/2 tsp Sea Salt coarse ground
- 1/2 tsp Black Pepper coarse ground
- 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.
- Combine all ingredients and marinade for 30-60 minutes.
- 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.