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
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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.
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.
J. Stefanac says
Question about the 7:2:2 seasoning. Understand the last 2 is garlic; is that "raw" garlic or granulated garlic?
Thanks!
Dan Mikesell AKA DrDan says
Hi and welcome to the blog.
It is granular garlic. See https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/ for a complete discussion and options.
Dan
Devin says
Tried this recipe tonight, delicious, so good. Thank you
Dan Mikesell AKA DrDan says
Hi Devin,
Welcome to the blog and sorry for the delayed reply.
There is nothing like a great porterhouse and I love a recipe that is simple enough to remember.
Thanks for the note and rating. And again, sorry for the delayed response.
Dan
Judy Lee says
My favorite quick and easy method for grilled steak is to blot dry the steak, sprinkle generously with kosher salt on one side, spread on a thin coat of ghee, and let it rest at room temperature for one hour. I heat a cast iron pan on high heat until it smokes, then lay the steak, ghee side down and fry for 1 minute, then flip it over and fry another minute. Repeat flipping after each minute (lowering heat if necessary), until desired doneness. A medium rare 1” steak will take 4-5 flips on each side (total 8-10 minutes). I plate the steak, grind some pepper over it, and cover loosely to let it rest. I add sliced mushrooms into the pan drippings, stir fry, season to taste, add to my steak and enjoy. It is even better if you salt the steak and let it “dry” overnight in the fridge.
Jennifer Erickson says
I followed this yesterday (exactly) and my steaks were perfect. Thank you so much.
DrDan says
Hi Jennifer,
Welcome to the blog. Sorry for the delayed response.
Glad you enjoyed the recipe.
Thanks for the note and rating.
DrDan
Michael Riordan says
In South Africa we grill on what we call a braai. You can use charcoal but the best is to use "bushwood"...it's the wood that is indigenous but exotic woods like "Rooikrans" (Port Jackson}..exotic from Australia is also ideal. We use a hot fire with a bit of flame...I don't trim the fat as I encourage a bit of flaring but do it quickly and turn it quickly. I then rest the meat for a while on a thick wooden board to drain a bit...I do not salt but use only black ground pepper. I cook it very quickly but I only use well hung steak...rump, sirloin (porterhouse) and t-bone. Yes, Angus is best but so is Brahman cross Angus... Brangus.
I like it thick 2" but one and a half is ok. I like the charcoal effect...I don't burn it , only sear it a bit...it not only looks appetising like this but tastes better.
It's a gut feel for me...a skill developed...really can't stereotype the recipe...it really is a skill...an art that developes through time and experience.
MikeM says
I bought two beautiful porterhouse steaks at, of all places...BJ's, Westbury, LI, NY. These steaks are approaching 2" thick and since I haven't cooked such a nice steak in awhile I searched, duckduckgo (not Google) and Dr. Dan your website was first in line and I'm so glad I found you.
Concise easy reading with common sense commentary from you throughout your recipe.
As soon as I click on "post comment" I will subscribe to your website.
Take care, MikeM
Dan R Cassidy says
Meijer had CAB porterhouse on sale for$6.99lb-have bought them there and been very happy with the quality-have butcher cut them 1 1/2 inch-followed recipe exactly and they were 5 star-Thank You
DrDan says
I do love Angus beef (the best) so that is great. At 1 1/2 inch that is about approaching a pound and a half. My wife could get through it but I couldn't. I'm better with 1 inch but this technique is good for 3/4 to 1 1/2. Over that is more of a reverse searing grilling. A whole different thing.
My local Leppinks had the same deal this week and I'm going to surprise her with porterhouse this weekend. I don't have to walk as much at Leppinks which is a problem for me now. I do Meijer about 2-3 times per month.
Thanks for the note.
Dan
steve says
i'm usually a n.y. strip man but saw some fine looking porterhouse at the store and will give it a go. i've been using a large george forman grill for many years and it works great with the strip steak but have never tried a bone in cut. ialways use a timer and thermometer and salt and pepper. french fries, broccoli and cauliflower and glass of wine does it for us.
Julie says
My t bones are about a quarter inch thick is 5 minutes on each side going to be too long
DrDan says
Hi Julie,
The marinade: About an hour (up to 2) is usually good for something like that. There is a fair amount of salt in the two sauces so I would not salt until eating. Pepper at grill time.
The timing of 5 plus 5 would be about right for my grill and the steak rested at room temperature for about 30 minutes for about medium BUT this is variable from grill to grill. Please use an instant read meat thermometer to get the right results. Time is never the right way to determine endpoint on a steak. I include them for planning and they are close to what most people will experience.
Dan
Julie says
Thanks, the marinade I want to try is 1 cup dry red wine, 1 tablespoon soy sauce and one tablespoon of Worcestershire sauce. how long should I marinate it for the recipe that I was looking at says 1 hour
Julie says
Dr.Dan
What do you think about marinated steaks. Should I try it or not?
DrDan says
I do like some marinades. I have this one https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ that we use for company or special dinners usually on strip steak. It would be fine on t-bones also. About the only steak I wouldn't marinade is a filet and that is more just because it is a filet.
Dan
Kym says
I’m cooking two porter house steaks on the grill tomorrow for the first time for my mom on mother’s day. My dad was the steak expert but passed away in July. So it’s my turn to try it. We like medium rare and the way I’m reading this it’s 5 min one side and four the other. I’m confused if this is high heat or in between? Hopefully I get answers before tomorrow. I just want this perfect for my mother
Thank you in advance
DrDan says
Hi Kym,
Sorry about your father. Sorry about the wording if it was confusing. I will check it tonight and see if I can clarify it.
But on with the answer. There are some variables here. 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.
The initial 5 minutes ( I like to do 2 1/2 then rotate 90 degrees for another 2 1/2 minutes for nice cross marks) gets a good base of cooking on the steak. Then flip to the second side. This is where your variables need to be accounted for.
For medium rare you want 135 degrees internal temperature (130-140). You really must check the internal temperature of the steak to get the right endpoint. The time on the second side is approximate. Especially if you are going for rare or medium rare, the thermometer is a must use too.
Remember that the meat needs to rest for 5-10 minutes to reabsorb internal fluid. The temperature of the meat will increase a few degrees during that time.
Hope that clarifies. So, if you don't have a meat thermometer, you need one. The $10 el-cheapo instant read one at Home Depot or Lowes will be fine.
Good luck and let me know if you have other questions
Dan
Faye says
I have a 1" thick porterhouse that I want to cook up tonight :) I like a medium center. My gas outdoor grill heats to 550F. It's a huge grill. Should I turn on all three burners to heat up the entire inside of the grill? Then after I place the steak into the preheated grate, should I turn down any of the burners? Thx in advance ... I hope I can hear from you soon!
DrDan says
Hi Faye,
You caught me on line. First be sure to let the meat to set at room temperature for 30-60 minutes before it hits the grill since you at a full inch. Season either at the start of the room temperature rest or just before hitting the grill.
Preheat the grill, all burners on max and just keep them there.
Hope that helps. I'm writing a new post so I will be online for a couple of hours if you have other questions.
Dan
Roldy says
I wish you would have started the article by saying "I like to ruin steak @ 150 degrees"
It would have saved me some time.
Diana says
Hi Dan. Does the steak cook with the lid closed the whole time?
DrDan says
Closed. As a general rule, closed lids if less than 1/2 inch thick. 1/2 inch to 1 inch marginal but usually closed and 1 inch or above always closed.
Dan
Kari says
I am going to try this tonight. Just picked up some porterhouse steaks that were on sale. I usually sear my steaks then put them in a 300 degree oven for 15 minutes and they come out a perfect medium rare. Looking forward to giving this a try tonight
DrDan says
Hi Kari,
Since you like medium rare, watch it carefully. This is a lot of heat and you can overshoot easily.
Thanks for the note.
Dan
Katie says
Hi Dr. Dan. We are in west Michigan too. I am going to throw some t-bones on the grill tonight and serve them alongside all kinds of delicousness from the Fulton Street Farmers Market.
DrDan says
Hi Katie,
I haven't tried Fulton Street. I generally do Grand Haven (only a couple of miles) but never on Saturday during the summer. Maybe I should get up earlier and go on Sat....
Enjoy the steaks.
Dan