How Long to Grill Porterhouse Steak for Perfect Doneness

Grill a 1½-inch porterhouse steak over high heat, then finish it over indirect heat; plan on about 12–18 minutes on the grill, depending on the steak and grill. This bone-in cut combines a strip steak and tenderloin, so a two-zone fire and a thermometer help cook both sides of the T-bone evenly.

Ingredients

1 porterhouse steak, about 1½ inches thick and 1½ pounds (680 g)
1 teaspoon kosher salt (about 5 g; weight varies by salt brand)
½ teaspoon freshly ground black pepper (about 1 g)
1 teaspoon neutral high-heat oil, such as canola or avocado oil (5 ml)
1 tablespoon unsalted butter (14 g), optional, for serving
1 small garlic clove, finely grated or minced (about 3 g), optional
1 teaspoon chopped fresh thyme or rosemary (about 1 g), optional

Instructions

Temper and season the steak. Pat the porterhouse dry with paper towels. Season both sides and the edges evenly with the salt and pepper, then leave it at room temperature for 30 minutes while you prepare the grill. Do not leave raw steak out for more than 2 hours total. The surface should be dry before grilling; excess moisture can inhibit browning.
Set up a two-zone grill. For a gas grill, heat all burners with the lid closed until the hot side reaches roughly 450–500°F (232–260°C), usually about 10–15 minutes, then turn off one burner to make a cooler zone. For charcoal, bank the lit coals to one side and leave the other side without coals. Clean and lightly oil the grate. The steak can rest while the grill heats, so this step does not add to the stated 56-minute elapsed time.
Oil the steak and start over direct heat. Brush a thin film of oil over both sides. Put the steak over the hottest part of the grill and close the lid. Grill for 2–3 minutes, then turn it and grill the second side for 2–3 minutes. If flare-ups occur, move the steak to the cooler zone until they stop; do not let flames burn the meat.
Finish over indirect heat. Move the porterhouse to the cooler side of the grill, with the tenderloin end farther from the heat if you can position it that way. Close the lid and cook, turning every 2–3 minutes, until a thermometer inserted sideways into the center of each section reads the desired temperature. For a steak of this thickness, total grill time is commonly 12–18 minutes, including the initial sear, but thickness, starting temperature, grill strength, and wind can change that estimate.
Check both sections carefully. Insert an instant-read thermometer from the side into the thickest part of the strip and then the tenderloin, avoiding the bone and any large pockets of fat. The tenderloin can cook faster because it is smaller, so move that end toward the cooler part of the grill or take the steak off briefly if it reaches temperature first. USDA FSIS sets 145°F (63°C), followed by a 3-minute rest, as the safe minimum internal temperature for whole cuts of beef; check the temperature with a food thermometer rather than relying on color or timing alone.
Rest, then serve. Transfer the steak to a clean cutting board or warm platter and rest it for at least 3 minutes. If using the optional butter, mix it with the garlic and herbs and place it on top while the steak rests. Slice the strip and tenderloin away from the bone, then cut across the grain into serving pieces. Keep the thermometer reading and the required rest in mind when planning the meal; the clock is a guide, not a substitute for checking temperature.

Tips

Use thickness, not weight alone, to estimate time. A broad, thin steak can cook faster than a heavier steak of the same weight. This timing is intended for a steak around 1½ inches thick. For a steak closer to 1 inch, start checking earlier; for one closer to 2 inches, expect a longer indirect finish.
Give the bone some space when measuring. A thermometer touching the bone can give a misleading reading. Check more than one spot, especially because the tenderloin and strip are different sizes and may not finish together.
Salt ahead if convenient, but keep the surface dry. You can salt the steak and refrigerate it uncovered for up to 24 hours before grilling for a more seasoned result. Pat away any surface moisture before adding oil. If you do not have time, salting 30 minutes before cooking works; avoid salting just a few minutes ahead and then grilling while the surface is wet.
Choose a simple oil substitute. Canola or avocado oil works well because it tolerates high heat. Olive oil can be used in a thin coating, but it may smoke sooner over a very hot grate. Butter is best added at the end, not used to coat the steak before searing.

Serving Suggestions

Porterhouse is rich and substantial, so serve it with sides that can be prepared while the grill heats. Grilled asparagus, green beans, or zucchini bring freshness; baked potatoes, crisp fries, or mashed potatoes make the plate heartier. A tomato and onion salad, lightly dressed leafy greens, or grilled corn also balances the browned beef without competing with it.

For a classic steakhouse-style plate, set out the sliced steak with the bone on the platter, spoon over any resting juices, and offer the optional garlic-herb butter at the table. A sharp knife makes carving easier. Because one porterhouse contains two distinct cuts, arrange the strip slices and tenderloin slices separately so guests can choose the texture they prefer. Dijon mustard, prepared horseradish, or a bright chimichurri-style herb sauce can be served on the side rather than covering the steak.

Variations

Use a dry rub: Replace the plain pepper with ½ teaspoon (about 1 g) smoked paprika and ¼ teaspoon (about 0.5 g) ground coriander, while keeping the salt. The paprika adds a smoky note and can darken quickly, so rely on the two-zone method instead of leaving the steak over flames for the full cook.

Add a herb finish: Stir chopped parsley, thyme, or rosemary into softened butter with a little lemon zest. Use about 1 tablespoon (14 g) butter for this steak. A small amount of lemon brightens the finish; it is not a marinade and does not replace cooking the steak to a safe temperature.

Try a pepper-forward crust: Use coarsely cracked black pepper in place of some or all of the finely ground pepper. Press it gently into the oiled surface before grilling. Coarse pepper gives a more pronounced bite, though very high direct heat can scorch it, another reason to move the steak to indirect heat after searing.

Cook over charcoal or gas: Either grill works. Charcoal can add a more pronounced smoky flavor, while gas offers convenient heat control. On either type, create a hot searing area and a cooler finishing area; if your grill cannot hold a steady temperature, move the steak as needed and check it frequently rather than following the clock rigidly.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, ideally in a shallow airtight container. Keep it for 3–4 days in the refrigerator. If you are saving a large piece, carve off the bone and store the slices with any juices; separating the meat into smaller portions helps it cool more quickly. Freeze leftovers in a freezer-safe, well-sealed container for up to 2–3 months for best quality, then thaw them in the refrigerator.

For the least-dry reheating, put sliced steak in a covered skillet with a spoonful of water or broth and warm it gently over low heat, turning the pieces once. You can also reheat a larger portion, covered, in a low oven until hot. USDA FSIS recommends reheating leftovers to 165°F (74°C); check with a food thermometer. The meat will cook further and may be less tender than when freshly grilled, so reheating thin slices briefly and adding a sauce or pan juices can help the meal stay pleasant.

Frequently Asked Questions

How long does a 1-inch porterhouse take on the grill?
A 1-inch steak often takes less time than the 1½-inch steak in this recipe, so begin checking its temperature after roughly 8–10 minutes total. Grill strength and the exact thickness matter, and the USDA safe minimum remains 145°F (63°C) with a 3-minute rest. Use the thermometer reading to decide when it is done.

How long should I grill a 2-inch porterhouse?
A 2-inch steak generally needs a longer indirect finish and may take around 18–25 minutes overall, depending on how hot the grill is and how cold the steak was at the start. Sear both sides, then cook over indirect heat with the lid closed, checking the center periodically. Do not simply add a fixed number of minutes without checking temperature.

Should I keep the grill lid open or closed?
Close the lid for most of the cook. This helps the cooler side of the grill cook the center more evenly and reduces heat loss. You can open it briefly to turn the steak, check for flare-ups, or measure the temperature; avoid repeatedly lifting the lid, which makes cooking slower and less predictable.

Can I grill porterhouse to medium-rare?
Medium-rare is commonly described as about 130–135°F (54–57°C), which is below the USDA FSIS safe minimum of 145°F (63°C) for whole cuts of beef followed by a 3-minute rest. For food safety, cook to at least 145°F and verify it with a thermometer. A steak’s color is not a reliable way to determine its safety.

Can I grill porterhouse straight from the refrigerator?
It is possible, but a very cold steak may cook less evenly and take longer. This recipe allows 30 minutes at room temperature while the grill is prepared, without exceeding the 2-hour limit for raw meat left out. If you skip that wait, use the same thermometer target and expect the timing to vary.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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