Recipe

Grilled Porterhouse Steak with Garlic-Herb Butter

Two-zone grilled porterhouse with a crisp strip side, a tender filet side, and a melting garlic-herb butter that tastes like steakhouse magic.

By Matt Campbell

•

4.8

A thick porterhouse steak on a backyard grill grate with deep char marks, a pat of garlic-herb butter melting on top, evening light, realistic food photography

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A porterhouse is basically the extrovert of steaks. It shows up with two personalities on one bone: a New York strip that wants high heat and crisp edges, and a tenderloin that wants to be treated gently so it stays, well, tender. The trick is not choosing sides. It is managing the heat like you are running a tiny steak spa with a bouncer at the door.

This recipe uses two-zone grilling (hot side for sear, cooler side to finish) so the strip gets that steakhouse crust while the filet side stays juicy and blushing. Then we do the best possible closing argument: garlic-herb butter that melts into every nook around the bone. Minimal fuss, big payoff, and yes, you should taste the butter before it goes on the steak. For quality control. For science.

A log of garlic-herb compound butter on parchment paper on a wooden cutting board with chopped parsley and thyme nearby, realistic food photography

Why It Works

Two temps, one steak: Two-zone heat lets you sear aggressively without overcooking the tenderloin.
Better crust: Dry-brining with salt and patting the surface dry means more browning and less steaming.
Accurate doneness: Pulling at the right internal temps plus a proper rest keeps juices where they belong.
Flavor that feels effortless: Garlic-herb butter adds richness, aroma, and that “wait, what is in this?” moment.

Pairs Well With

Storage Tips

Cool briefly, wrap tight: Let leftover steak cool just until it stops steaming, then wrap in foil or store in an airtight container. For food safety, get it into the fridge within 2 hours total of coming off the grill (within 1 hour if it is a very hot day).

Fridge: 3 to 4 days.
Freezer: Up to 2 months. Slice first if you want easy portions.

Reheat without turning it into jerky: My favorite move is to slice the steak and warm it gently in a covered skillet with a splash of beef broth or water over low heat, 2 to 4 minutes. Or eat it cold and call it “steak salad” like a responsible adult.

Leftover garlic-herb butter: Keep refrigerated up to 1 week, or freeze up to 3 months. Slice off coins as needed.

Common Questions

Porterhouse vs. T-bone: what is the difference?

Both cuts come from the short loin and have a T-shaped bone separating strip and tenderloin. A porterhouse has a larger tenderloin section (it is cut closer to the rear of the loin). If you want to get extra nerdy, many US references define porterhouse by a minimum tenderloin width (often cited around 1.25 inches at the widest point). If you want a real filet experience on one side, porterhouse is the move.

What thickness should I buy?

Look for 1.5 to 2 inches thick. Thin porterhouse steaks are harder to manage because the tenderloin overcooks before you can build a proper crust on the strip.

How much does a porterhouse serve?

A 24 to 32 ounce porterhouse usually feeds 2 people comfortably, especially with sides. If it is 40 ounces and you are feeling confident, it can feed 3 to 4.

Do I need to bring the steak to room temperature?

Not really. It is totally fine to grill straight from the fridge. What matters more is a dry surface, proper seasoning, and using a thermometer. If you have time, letting it sit out about 15 to 20 minutes while the grill preheats can help it cook a bit more evenly, but you do not need to “warm it up” to get great results.

Where should I temp the steak?

Temp the thickest part, and avoid touching bone. On a porterhouse, the tenderloin usually reaches temp first, so check both sides if you can. If you are using a probe, park it in the thickest, most central area of the strip side for a steadier read.

What internal temp should I target?

Pull temps (then rest):

Rare: pull at 120°F, finish around 125°F
Medium-rare: pull at 125°F, finish around 130°F
Medium: pull at 135°F, finish around 140°F

Because the strip and tenderloin are different shapes, you may see a few degrees of variation across the steak. That is normal.

Gas or charcoal?

Either works. Charcoal brings extra smoky flavor. Gas brings easy control. Two-zone setup works on both, so you are good.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Grill (gas or charcoal)
Instant-read thermometer or probe thermometer
Tongs
Small bowl for butter
Cutting board (preferably with a juice groove)
Sharp chef’s knife or carving knife
Grill brush (for clean grates)

The first time I grilled a porterhouse, I treated it like any other steak and wondered why the tenderloin side acted like it had places to be. It cooked faster, got shy on browning, and made me realize this cut needs a little strategy. Now I do two zones, I aim my thermometer like a heat-seeking missile, and I finish with garlic-herb butter because life is short and steak should be loud.

Grilled Porterhouse Steak with Garlic-Herb Butter

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 45 minutes

Servings 2

Ingredients

1 porterhouse steak (1.5 to 2 inches thick, about 24 to 32 ounces)
1 1/2 teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper
1 tablespoon neutral oil (avocado, canola, or grapeseed)
2 tablespoons unsalted butter (softened)
1 small garlic clove, finely grated or minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme (or rosemary)
1/2 teaspoon lemon zest (optional, but bright)
Pinch of flaky salt (optional, for finishing)

Optional for extra steakhouse energy:

1 teaspoon Dijon mustard stirred into the butter
1/4 teaspoon smoked paprika sprinkled on the steak before grilling

Instructions

Salt early if you can. Pat the steak dry. Season all over with kosher salt. If you have time, place it on a rack or plate uncovered in the fridge for 2 to 24 hours. If not, let it sit about 15 minutes while the grill heats. Right before grilling, pat dry again (moisture is the enemy of browning) and season with black pepper.
Make the garlic-herb butter. In a small bowl, mash together softened butter, garlic, parsley, thyme, and lemon zest. Taste and add a tiny pinch of salt if needed. Refrigerate if your kitchen is warm so it stays firm.
Set up two-zone heat. Preheat the grill for two-zone cooking, lid closed, about 10 to 15 minutes. You want the hot side around 500 to 650°F if your grill can get there, with a cooler side for finishing.
- Gas: Set one side to high and the other to medium-low.
- Charcoal: Bank coals to one side, leaving the other side mostly coal-free. Cook with the lid on and vents open enough to keep heat steady.
Clean grates, then oil the steak. Brush the grates clean. Rub the steak lightly with neutral oil. This helps browning and reduces sticking without turning your grates into an oil slick.
Sear on the hot side. Place the steak on the hot zone. Grill 2 to 4 minutes, lid closed if using gas, until you get a strong sear. Flip and sear the second side 2 to 4 minutes.
Want more even browning than “just grill marks”? After the first flip, you can flip a bit more frequently (every 60 to 90 seconds) to build crust without torching one spot.
Manage the strip and tenderloin. Move the steak to the cooler zone. Position it so the tenderloin side is farther from the heat and the strip side is closer. Close the lid and cook, flipping once halfway through, until the thickest part reads your target temp (times are a rough guide and your thermometer is the boss):
- 125°F for medium-rare
- 135°F for medium
Expect about 6 to 10 minutes here, depending on thickness, grill temp, and whether the steak started fridge-cold.
Flare-up alert: If the fat on the strip side kicks up flames, scoot the steak to the cool zone for a minute or two, then go back to business.
Rest like you mean it. Transfer steak to a cutting board and rest 8 to 12 minutes. Top with the garlic-herb butter while it rests so it melts slowly into the crust.
Carve correctly. Slice the meat off each side of the bone first. Then slice each section against the grain into 1/2-inch slices. The strip and tenderloin have different grain directions, so treat them like two separate steaks. Finish with flaky salt if you want.
Serve immediately. Spoon any melted butter and juices from the board over the slices. That is the good stuff.

Nutrition information is estimated.

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