Porterhouse Steak on the Grill
There is nothing quite as jaw-dropping as a massive, perfectly grilled porterhouse steak. Using simple techniques and great seasoning, you can grill a tender and delicious porterhouse steak at home.
Servings: 2 people
Ingredients
- 1 porterhouse steak 24 oz, about 2 inches thick
- 1 Tablespoon Signature Beef Seasoning
Searing Ingredients
- 4 Tablespoons avocado oil
- 4 Tablespoons butter
- 2 cloves garlic smashed
- 2 sprigs fresh thyme
Instructions
- Preheat the grill. Preheat your grill or smoker to 225 degrees F with indirect heat. If smoking, use your favorite hardwood like oak, hickory, or pecan.
- Season. Remove your steaks from the refrigerator and season on all sides with the Beef Seasoning (or simply salt and pepper).1 porterhouse steak, 1 Tablespoon Signature Beef Seasoning
- Cook the steaks. Place the steaks on the low temperature grill and close the lid. Slow cook the steaks for 30 minutes before flipping. Close the lid and cook again for approximately 30 more minutes.
- Remove and rest. Use a meat thermometer to check the internal temperature of your steaks during the cooking process. You will want to pull the steak off of the grill and onto a plate about 10 degrees before your desired doneness. For example, if you want to end with a rare steak, pull your meat off of the grill at 115 degrees F. 125 for Medium Rare, 135 of Medium, 145 for Medium Well, 155 for Well Done. Bring the steaks inside to rest while you prepare for the next step.
- Heat the oil. In a large cast iron skillet, preheat the 4 tablespoons of avocado oil over medium high heat until the oil starts to visibly ripple and shimmer in the pan.4 Tablespoons avocado oil
- Sear the porterhouse steaks. Place the steak in the pan gently and then add in the garlic cloves and thyme. Don't move the steak for at least 2 minutes while the crust develops. You should be able to hear it sizzle. Flip the steak in the pan to sear the other side. At this point, add the butter to the pan. Use a large spoon to baste the hot butter and garlic seasoned oil onto the top of the steak during the last 2 minutes of pan searing.2 cloves garlic, 2 sprigs fresh thyme, 4 Tablespoons butter
- Remove and rest. Remove the steak from the pan when they near your desired finished temperature. 125 degrees F for Rare, 135 for Medium Rare, 145 for Medium, 155 for Medium Well, 165 for Well Done. Allow the steaks to rest for 10 minutes.
- Slice and serve. When the steak is done resting, slice the tenderloin and the strip steak away from the bone and slice. Arrange on a serving platter with the bone and drizzle the top with the pan juices. Serve with the roasted garlic and, if desired, crumble the fried thyme leaves on top of the sliced steak. You can also finish with a sprinkle of flaky sea salt.
Video
Nutrition
Calories: 637kcal | Carbohydrates: 3g | Protein: 36g | Fat: 53g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 93mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 4mg