Porterhouse steak is an impressive hunk of meat with strip steak on one side and tenderloin on the other. Here’s how to grill it.
What is a porterhouse steak?
A porterhouse steak is a t-bone steak, but not the other way around. A t-bone steak is comprised of the bone from which the name comes, and a strip steak on one side and tenderloin on the other. What separates a porterhouse steak from a T-bone steak is the size or diameter of the tenderloin. According to US standards it must be at least 1.25″ across to be called a Porterhouse steak. Anything smaller is a T-bone steak.
Servings 2
Instructions
- Rinse the steak clean under cold water, and pat dry with a paper towel. Apply a dry brine with the salt, at least 2 hours before the cook.
- Get your grill started, prepare it for indirect heat, roughly 120-130° C / 250-265° F.
- Cook the steak on the indirect side with the lid closed until the internal temperature is 46-48° C / 115-118° F. Take it off the grill grates and let it rest while you get the fire real hot for searing.
- Now it’s time to sear it. Make sure the meat surface is relatively dry, you get a lot better charring that way. Pat it dry with a paper towel if needed.
- Sear the steak for a few minutes per side. It’s done when the internal temp is 54-56° C / 129-133° F. Again, remove it from the grill and let it rest a while before serving. Get a really sharp knife and separate both the strip steak and tenderloin from the bone. Now slice them, and place back on the bone for a nice presentation.
