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If you enjoy grilling, then consider a porterhouse steak for your next cookout. Porterhouse steaks contain the top loin and the tip tenderloin. The T-bone steak is similar to a porterhouse steak, but it does not have as much of the fillet. A porterhouse steak does not have to be expensive. Try buying the steak on its sell-by date, when the supermarket is more likely to discount the price. When choosing a porterhouse steak, look for marbled pieces to ensure that the steaks are tender.
Bring your porterhouse steak to room temperature. If the steak if frozen, you will need to defrost the steak in the microwave or overnight in the refrigerator before placing it on the grill. Leave the steak out no longer than two hours to reduce the risk of a foodborne illness.
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Prepare the grill for the porterhouse steak by igniting the grill to preheat the grates. Light the charcoal to allow it to burn down for 30 minutes. Once the coals begin to burn, rake the majority of the coals to one side of the grill, leaving a small single layer of burning coals on the other side of your grill.
Light a gas grill to medium-high by turning one burner to high heat, one burner to medium-high heat, and leaving the middle burn off.
Season the porterhouse steak. Use your favorite steak seasonings, and rub them directly onto the steak. Cover the top loin and tip of the steak with seasonings. A generous amount of salt will help ensure that the steak is tender after it is finished grilling.
Brush olive oil on the grilling grates generously. This helps to prevent the porterhouse steak from sticking.
Place your porterhouse steak on the hottest part of the gas or charcoal grill. When you place the steak directly on the hottest part, it will begin to sear. Sear both sides of the steak for 2 to 3 minutes.
Move the porterhouse steak to the cool side of the grill. Close the lid of the grill.
Grill the porterhouse steak for 7 to 8 minutes for medium-rare. The internal temperature will reach 130 degrees. According to guidelines, a safe cooking temperature is 165 degrees for a steak. However, the cooking temperature will vary according to an individual's tastes.
Remove the porterhouse steak. Tent a sheet of aluminum foil over the steak to allow the steak to finish cooking. This will lock in the juices of the steak. Serve the steak within five to 10 minutes of removing it from the grill.
Eating undercooked meat increases the risk of foodborne illnesses.