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sliced porterhouse steak in skillet with melted compound butter.
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5 from 2 votes

Grilled Porterhouse Steak

This is the best way to grill a porterhouse steak no matter the type of grill you have. It has a perfectly seasoned crust and is very juicy.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2

Equipment

  • Cowboy Charcoal Harwood Briquets

Ingredients

Instructions

  • Season: Season the steak evenly with the steak seasoning. Press the seasoning on with your hands and be sure to get it on the sides. Place it in the refrigerator while you heat the grill.
  • Heat Grill: Fill a charcoal chimney with Cowboy Charcoal Hardwood Briquets and light a fire underneath it. Once the coals ash over, dump them into one side of the grill. Add the grill grate on top. Place a 12-inch cast iron skillet on the grate over the coals. (see above for other grill setups)
  • Smoke: Place the seasoned steak over the side of the grill where there are no coals. Smoke the steak until it reaches an internal temperature of 85-90F degrees. This will take about 15 minutes. Remove it from the grill.
  • Sear: Add the vegetable oil to the skillet. Once it reaches 400F degrees, add the steak. Cook for 2-3 minutes, until a crust forms. Remove the steak from the grill.
  • Slice: Let the steak rest for 5 minutes. At this point, it will be around 100F degrees. Slice the strip and filet from the T-bone and then slice each steak into one-inch pieces (see photos above).
  • Finish: Place the steak and bone back into the skillet with the seared side facing up. Try to reassemble it so it looks like a whole steak. Add a slice of compound butter over each sliced steak. Continue cooking to your preferred doneness. Medium rare will only take a couple of minutes.
  • Serve: Remove the skillet from the grill and place it on a hot pad. For cool presentation serve it straight from the pan, but warn your guests that the skillet is hot.

Notes

It's important to place the steak in the refrigerator while you heat the grill. You want it to be as cold as possible so it has more time to absorb the great charcoal flavor before it gets to temp. 
If you're using a gas, pellet or indoor grill, read the article above for modifications. 
If you are a fast slicer, you can leave the skillet over the coals during this step. Otherwise, move the skillet to the indirect heat side of the grill. Just be sure it gets back up to 400F degrees for the final sear.
If you prefer your steak cook past medium rare, keep it in the pan for 2-5 extra minutes.

Nutrition

Calories: 426kcal | Carbohydrates: 3g | Protein: 36g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 125mg | Potassium: 554mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 230IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 5mg