Juicy, flavorful, and seared to perfection, this grilled porterhouse steak is the ultimate Father’s Day feast for steak lovers. With a perfect blend of smoky char, tender meat, and buttery richness, this dish delivers a restaurant-quality experience straight from your backyard grill.
Why You’ll Love This Recipe
- Tender & Juicy Steak – The porterhouse combines filet mignon and New York strip for the best of both worlds.
- Flavor-Packed Seasoning – A mix of garlic, paprika, and fresh thyme enhances the natural beefy flavor.
- Perfectly Grilled Crust – Achieve an irresistible charred exterior with high-heat grilling.
- Quick & Easy – Ready in just 20 minutes, making it perfect for special occasions.
- Customizable Doneness – Cook to rare, medium-rare, or medium to suit your preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 (1.5-2 lb) porterhouse steak (at least 1.5 inches thick)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons unsalted butter (for finishing)
Directions
1. Prepare the Steak
- Pat the steak dry with paper towels to help create a better sear.
- Rub both sides with olive oil.
- Season generously with salt, black pepper, garlic powder, smoked paprika, and fresh thyme.
- Let rest at room temperature for 30 minutes to enhance tenderness and even cooking.
2. Preheat the Grill
- Heat the grill to 450-500°F (230-260°C).
- Use direct high heat to sear the steak first, then move to indirect heat to finish cooking.
3. Grill the Steak
- Sear for 3-4 minutes per side over direct heat to create a flavorful crust.
- Move the steak to indirect heat and continue grilling until it reaches your preferred doneness:
- 125°F (52°C) for rare
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium
4. Rest & Serve
- Remove from the grill and top with butter while resting.
- Tent loosely with foil and let rest for 10 minutes to retain juices.
- Slice and serve with grilled vegetables, mashed potatoes, or a fresh side salad.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 650 kcal per serving
Variations
- Garlic Herb Butter Steak – Mix butter with minced garlic, parsley, and thyme for extra flavor.
- Spicy Crust – Add ½ teaspoon cayenne pepper to the seasoning for a kick.
- Reverse Sear Method – Start at low heat (225°F/107°C) until 115°F internal, then finish with a high-heat sear.
- Bourbon Butter Glaze – Drizzle with a bourbon-infused butter sauce for added richness.
- Cast-Iron Skillet Option – Sear in a hot cast-iron pan with butter instead of grilling.
Storage/Reheating
- Refrigeration: Store leftover steak in an airtight container for up to 3 days.
- Freezing: Wrap in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating:
- Oven: Warm at 275°F (135°C) for 10-15 minutes.
- Skillet: Sear over low heat with a bit of butter.
- Microwave: Heat in short bursts, covered, to prevent drying out.
FAQs
What is a porterhouse steak?
A porterhouse steak is a thick-cut steak that includes both filet mignon and New York strip, separated by a T-shaped bone.
How do I get the perfect sear on my steak?
Ensure your grill is very hot before adding the steak, and pat it dry before seasoning to help develop a crispy crust.
Should I flip the steak more than once?
For an even crust, only flip once during the grilling process.
Can I cook this steak indoors?
Yes! Use a cast-iron skillet on high heat for 3-4 minutes per side, then finish in a 400°F (200°C) oven until done.
How long should I let the steak rest?
At least 10 minutes to allow juices to redistribute for maximum tenderness.
Can I use a different steak cut for this recipe?
Yes! Try this method with ribeye, T-bone, or New York strip for similar results.
Do I need a meat thermometer?
Yes, for precision! It ensures the steak reaches your desired doneness without overcooking.
What’s the best way to serve a porterhouse steak?
Slice against the grain and serve with grilled vegetables, baked potatoes, or chimichurri sauce.
Can I marinate the steak?
Marinating is not necessary for a porterhouse, but a simple garlic and herb marinade can add extra flavor.
What’s the best wine pairing for porterhouse steak?
A bold red wine like Cabernet Sauvignon, Malbec, or Syrah pairs beautifully with the rich, meaty flavors.
Conclusion
This Grilled Porterhouse Steak is the ultimate Father’s Day meal, offering perfectly seared, juicy, and flavorful steak with minimal effort. Whether served with classic sides or a gourmet twist, this steakhouse-quality dish is sure to impress. Fire up the grill and enjoy a steak that’s as bold and unforgettable as Dad!
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PrintPerfect Grilled Porterhouse Steak
Juicy, flavorful, and seared to perfection—this grilled porterhouse steak is the ultimate Father’s Day feast for steak lovers!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American, Steakhouse
Ingredients
- 1 (1.5-2 lb) porterhouse steak (at least 1.5 inches thick)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons unsalted butter (for finishing)
Instructions
Prepare the Steak:
- Pat the steak dry with paper towels.
- Rub both sides with olive oil.
- Season generously with salt, black pepper, garlic powder, smoked paprika, and fresh thyme.
- Let rest at room temperature for 30 minutes.
Preheat the Grill:
- Heat a grill to 450-500°F (230-260°C).
- For a perfect sear, use direct high heat first, then move to indirect heat to finish cooking.
Grill the Steak:
- Sear for 3-4 minutes per side over direct heat to create a crust.
- Move to indirect heat and continue grilling until the internal temperature reaches:
- 125°F (52°C) for rare
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium
Rest & Serve:
- Remove from the grill and top with butter.
- Tent with foil and let rest for 10 minutes before slicing.
- Serve with grilled veggies, mashed potatoes, or a side salad.
Notes
- For extra flavor, baste with garlic butter while grilling.
- Always let the steak rest before slicing to keep it juicy.
- Pair with a bold red wine like Cabernet Sauvignon or Malbec.