Grilled T-bone and Porterhouse steaks are easy with just a few steps. Start with a great steak, season simply, and cook over high heat. Get perfect grilled steaks every time.
Ingredients
T-bone or Porterhouse Steak—choice or prime
Seasoning—salt and pepper, All-Purpose Seasoning, or seasoning of your choice
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Featured Comment from Jennifer :
"I followed this yesterday (exactly) and my steaks were perfect. Thank you so much."
⭐⭐⭐⭐⭐
We all love a great steak, and grilling t-bone or porterhouse steaks is easy with just a few simple steps and an instant-read thermometer. It only take about 10 minutes to follow my simple step-by-step photo instructions.
T-bone and Porterhouse steaks are from the short loin area, and except for a minor difference in the tenderloin side of the steak, they are identical and cook the same. All they need is simple seasoning with salt, pepper, and perhaps some garlic, and you can use either gas or charcoal grills.
👨🍳How to Grill T-bone Steaks and Porterhouse Steaks—Step-by-Step
1. Start with choice or prime T-bone or Porterhouse steaks about 1 inch thick.
2. Trim the steaks of extra fat and season to your taste.
3. Preheat your grill to maximum. Clean and oil the grill grates.
4. Place the steaks over direct heat.
5. Flip the steaks every 5 minutes. Cook to your desired internal temperature minus 2-3 degrees.
6. Rest before serving by lightly tenting with foil for 5 to 10 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How Long to Grill T-bone Steaks and Porterhouse Steaks
About 9 minutes total time for a 1-inch thick steak over high heat to medium-rare—depending on variables.
The variables affecting cooking time are the thickness and temperature of the steak, the exact grill temperature, and your desired final internal temperature.
All this means you must check the internal temperature to get exactly the results you want.
Rare—cold red center(125°-130°) about 6-7 minutes total grill time. Please see the caution below.
Medium Rare—warm red center(130°-135°) about 7-9 minutes total grill time.
Medium—pink and firm (140°-150°) about 9 -11 minutes total grill time.
Medium Well—minimal pink(150°-155°) about 12-14 minutes total grill time.
Well done—firm and brown(160°+ ) about 14 or more minutes total grill time.
Approximate times are given for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE, and use a thermometer. Cook to the internal temperature you want, allowing for a 2°-4° temperature rise after removal from the grill.
Caution about cooking rare steaks
It is hard to hit rare correctly. Decrease the first side grilling time and watch very closely, checking the internal temperature with an instant-read thermometer. Remember, you can always cook a bit more later, but you can not uncook a steak.
Seasoning steaks
Salt and pepper are required, and we like garlic, so All Purpose Seasoning Salt is perfect here. A steak seasoning mix like Montral Steak Seasoning is also good. Or try my Coffee Steak Rub.
Fresh herbs like rosemary or thyme can be added. Or top with come compound butter like our Blue Cheese Steak Butter.
👨🍳Tips to get the perfect steak every time
Thickness: all the "experts" want 1 ½ inches, which is a pound and a half of beef. Have your butcher cut it at 1 inch. You will find both 1-inch and ¾ inch in the pre-cut. I think ¾ inch is a little thin, and I want some meaty center, but either will do.
Allow the meat to rest at room temperature if possible. If you don't rest it, you will need to cook it longer to get the internal temperature, and it may dry some.
If you want those nice-looking crossed grill marks, rotate the steaks by ninety degrees halfway through grilling each side.
Trim the extra fat. You won't eat it, and it will cause flair on the grill that will burn your steak.
Season either 1 hour before grilling or immediately before grilling. Salt will pull the water out of the meat, but then the salt and the water will absorb back into the meat. That takes 45 to 60 minutes.
Oil is not needed on the meat. Some will suggest a light brushing of oil on the meat and not the grill—your choice, but I can not tell the difference.
Do not skip the rest after grilling. Let the grilled steaks rest off the heat for 5 to 10 minutes minimum before cutting. This allows the juices to reabsorb back into the meat cells and gives a more tender and moister steak with great flavor.
Steak Recipes
Check out some other great steak recipes like Grilled Ribeyes, Grilled Filet Mignon, Grilled Sirloin, or Grilled Strip New York Steaks. No grill, no problem, see seared New York strip steaks and seared filet.
Serving grilled steaks
I tend not to do grilled types due to differences in grill temperature needs and timing.
Potato side dishes like potato salad Roasted Red Potatoes, Parmesan Baked Potatoes, or Twice Baked Potatoes.
Other vegetables like broccoli, asparagus, corn, or green beans are a simple way to round out your meal. Some suggestions are Microwave Corn on the Cob, Green Beans with Bacon, Baked Parmesan Asparagus, or Parmesan Roasted Cauliflower.
If you are quick and prepared, try our favorite grilled dessert, which uses high heat, Glazed Grilled Pineapple.
Wine Paring
We will pair grilled steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for a nice wine complement.
🍽️Storage of leftovers
Leftover strip steak is wonderful served on a green salad. Or just reheat and serve as before.
To store leftover strip steak: Leftovers can be stored in an airtight container refrigerated for 3-4 days or frozen for 3-4 months.
❓FAQs
Yes. Pan sear for a few minutes per side, then transfers to a preheated oven to finish to your desired temperature. The area of the steak next to the bone will not sear well due to the meat shrinking of the meat as it cooks. It will be identical Pan Seared Oven Roasted Strip Steak.
No, you will burn the outside before the center is cooked. This works well up to 1 ½ inches thick as long as the steaks are rested well at room temperature before cooking.
Steaks over 1 ½ inches thick should be cooked by reverse searing or at lower grill temperature to allow the heat to penetrate before the outside is overcooked.
🐄T-bone vs. Porterhouse Steaks
Both the T-bone and porterhouse steaks come from the short loin, which is between the rib and the sirloin. The larger side is New York strip steak, and the small side is a filet mignon (beef tenderloin.) In a T-bone, the tenderloin must measure a minimum of ½ inch across the center and the porterhouse a minimum of 1 ¼ inches.
T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. If they are the same price, get the porterhouse.
📖 Recipe
How to Grill a T-bone or Porterhouse Steak – A Tutorial
Ingredients
- T-Bone or Porterhouse Steaks—choice or prime grade - about 1 inch thick
- Salt and pepper to taste OR 7:2:2
Instructions
- Start with choice or prime T-bone or Porterhouse steaks about 1 inch thick. Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
- Trim the beef of extra fat. Season an hour before grill or just before grilling. Use coarse salt and black pepper. I used my 7:2:2, which is kosher salt: pepper: garlic. But use the seasoning of your choice.
- Preheat your grill to maximum. Clean and oil the grill grates.
- Place the steaks over direct heat.
- In five minutes, flip the meat. If you want crossed grill marks, you should have rotated the meat ninety degrees at about 2 ½ minutes. If you want rare steaks, decrease the cooking time on this first side to 3 minutes.
- Grill for approximately three more minutes for rare, four more minutes for medium-rare, and 5 minutes for medium (150°). Your timing will vary a little, so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone.Remember the temperature will rise a few degrees after removing from the grill.
- Rest before serving by lightly tenting with foil for 5 to 10 minutes.
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Recipe Notes
Pro Tips:
- Use a higher temperature oil on the grill grates. Olive oil will smoke.
- Rest if room temperature before grilling is important to getting this right.
- Salt either 1 hour before cooking or just before. Not between which will pull fluid out of the cells but not give enough time to reabsorb.
- For rare be sure to decrease the first side grilling time. Rare is discussed more in the post.
- There are some variables with those suggested times on the second side. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want. DO NOT USE ONLY TIME.
- This is for ¾-1 inch thick give or take a little. 1 ½ inch max. If you are into to 2 inch thick, a different technique is needed. If about 1 ½ inch, be sure to rest to room temperature at the start or the center will be rare - unless that is what you like. 1 ½ inch will be almost 2 pounds.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published July 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Bill says
Great article I cook the same way (probably read someone elses version) but I like to read other peoples style si read yours. I like the way you write...good job.
Great looking Pyrenees there. Best dogs' I ever owned My last one passed a few months ago. I don't want anymore dogs because of my living style but when i see a Great Pyr or a picture of one I think about getting another one.
Dan Mikesell AKA DrDan says
Hi Bill,
Welcome to the blog. I feel this is the standard way to cook a steak but many people just don't know how. I actually had an email last week yelling at me for this since they already knew how to grill a steak.
The dogs are not Great Pyrenees but English Goldern Retrievers. They are shorter and smaller than standard golderns—also mellower. A lot smaller then Pyrenees.
Dan
Crystal says
Followed the recipe…..best steak ever. I’m not a steak eater but I do love a good steak once in a while. Meaning steak is not my first choice but when I want steak….I will have one. Anyway, I never thought to let the steak rest for a period of time before grilling. Mine is better than my brother. Well at least I think it is. Thank you for the wonderful tips!
Dennis Eatman says
Whether at home or a fine steakhouse, always remember you can’t uncool an over cooked steak. It’s pretty sinful to be served an overcooked steak or to do it at home. Know what you’re ordering. Many people like to say medium rare and then complain when they receive it . When in doubt err on the rare side. Don’t be a chef’s nightmare!
Connie Jones says
I'm using a new grill for the first time. It's a small table top grill and I want to impress my friends. Is there anything special I should do to the grate so the meat doesn't stick?
Dan Mikesell AKA DrDan says
Hi Connie,
Welcome to the blog.
I have no idea of what the grates are on your particular grill. I would suggest reading the manual for their recommendations.
If there is no recommendation: A good cleaning then a coat of high temperature oil followed by heating it to max for 10-20 minutes, then cooling. But hopefully they will have some discussion.
Dan
Val says
Thank you Dr. Dan! This morning we went to our new favorite meat market for steaks to grill tonight. This market has wonderful meats using local farms. We picked up a porterhouse steak. Tonight we used your recipe and most important your grilling instructions!
The steak turned out fabulous!
Thank you again, we knew it would be good based on the baby back ribs we made a month ago from your recipe. Winning combination, great meat and Dr. Dan!
Total fans!
Karen says
Plan on trying this recipe this weekend for Father's Day... This may be a dumb question, but I'm new to grilling... should you close the grill lid once you put the steak in there? My guess would be yes, to keep the heat in, but I wouldn't want to accidentally overcook if I'm wrong!
Dan Mikesell AKA DrDan says
Hi Karen,
Welcome to the blog.
Closed. A few general rules for grilling. 1/2 inch thick or less can be either. Between 1/2 to 1 inch thick can be either but usually much better closed. Over 1 inch thick is always closed.
Enjoy the steak.
Dan
Geoff says
I think you may have written the numbers wrong when you said T-Bone is at least 1/2 in across on the tenderloin and porterhouse is at least 1/4 inch across on the tenderloin.
Dan Mikesell AKA DrDan says
HI Geoff,
Welcome to the blog.
It is nice to know somebody actually reads the discussion.
Regarding the 1/4 inch, if you look closely, there is a 1 ahead of that separated by a space, and depending on your display, it may be on the previous line even. So it is 1 1/4 inch. Some fonts have a 1/4 character but some don't. I use the system fonts on your device to increase loading speed for users but things may be slightly different on different devices. I will look into "HTML fonts" for fractions. I use them now for degree symbols.
I hope you enjoy your steak.
Dan
Karen says
Hi there -- I don;t have a grill -- any thoughts on cast iron cooking in the oven ?
Dan Mikesell AKA DrDan says
Hi Karen,
It would be easy to do in cast iron. A brief sear then to the oven to finish. Do it identical to a strip steak. https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/
I generally don't do bone-in steaks inside since the meat contracts and the bone does not, taking it out of contact with the pan and decreasing the browning and taste a bit. Not a lot but some. Just so you know.
I would not just put it in a pan and pop it in the oven without the searing.
Dan
Robby says
Hello! I have tried in the oven and it turns out great too! Just season, sear it in a hot pan, Rub some butter onto the bottom of your oven pan and pop the steaks in the oven for 5-6 Mins depending on size! Butter helps keep them juicy. I like to baste too. Enjoy! :)