How to Gas Grill a Porterhouse Steak


The porterhouse steak has a t-shaped bone with the short loin on one side and a tenderloin strip on the other. It is sometimes referred to as a t-bone steak, though technically speaking t-bone steaks have smaller tenderloins and are not as prized as the porterhouse. The porterhouse is a highly coveted piece of meat and most porterhouse purists demand that any exotic preparations only serve to diminish the beef's exquisite flavor. That said, you can leave your spice rack in the kitchen. You won't be needing it here.

Things You'll Need

  • Steak
  • Gas grill
  • Grill tongs
  • Olive oil or cooking spray
  • Salt
  • Pepper
  • Set the temperature on your gas grill to 350 degrees.

  • Lightly spray the grill rack with vegetable oil cooking spray or brush both sides of the steak with extra virgin olive oil.

  • Sprinkle salt and pepper liberally on both sides of the steak.

  • Lay the steak down onto the grill once the grill is good and hot. Use the hottest part of the grill if possible, which is usually near the back.

  • Keep the lid of the grill closed at all times when not handling the meat and resist the urge to peek inside regularly. A closed lid will ensure a more even distribution of heat inside the grill and a more consistently cooked piece of meat.

  • Grill for five to seven minutes for medium-rare steak or seven to nine minutes for a medium-cooked steak. For thicker cuts, grill 10 minutes for every inch of meat to achieve a medium-cooked steak.

  • Rotate the steak 90 degrees one quarter of the way into your total cooking time. This rotation will create perfect grill marks on your steak for an appealing presentation.

  • Turn the steak over halfway into your total cooking time.

  • Rotate the steak 90 degrees three quarters of the way into your total cooking time.

  • Touch the steak with your finger to determine doneness once your cooking time is up. If the meat is squishy, similar to the flesh under your thumb, your meat is rare. If the meat is more firm, like the center of your hand, the meat is medium. A well-done steak will feel similar to the flesh below your pinky finger.

  • Let the meat rest about five minutes before slicing to retain the moisture in the meat and keep all the juices from rushing out on your first slice.

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