One of the most common questions from people who want to cook any cut of steak on the grill is whether they should use a charcoal grill or gas grill. Our answer? It comes down to personal preference. Gas grills can be easier to start up and maintain heat while you cook, but you also need to make sure you have a steady supply of gas to keep your grill working. Charcoal grills can give you that tell-tale grill flavor, but they also require a bit more work on your part while grilling.

Once the time is up, pat the steaks dry with a paper towel, which will absorb any excess moisture that could prevent your porterhouse steaks from getting a decent sear. Brush each steak with olive oil and season again with salt and pepper, if desired.

Porterhouse Steak Grill Time Medium Rare

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If your grill grates are worn down to the point of causing sticking, opt for a grill pan instead. You can use a cast iron skillet to get a sear and transfer the porterhouse steaks to the grill pan to finish cooking.

Besides the grill, you can use other cooking methods with porterhouse steak that turn out just as delicious, whether you like a medium rare steak or well-done steak. Here are a few of the most popular cooking methods to consider:

For the grill, come prepared with a grill pan (optional), olive oil, a few paper towels, tongs, a plate for the steaks, and a meat thermometer. If using a mix of spices to create a rub or season steaks, also bring a small bowl along.

When making porterhouse steak on the grill, start with a high temperature of 450-500 degrees to sear the steak on both sides. Then, move the steak to a low-heat area of the grill set to 200-250 degrees to finish grilling porterhouse steak.

Porterhouse steak needs 2-3 minutes on each side to sear on a gas grill. After moving it to an area with indirect heat, you can leave it in place without flipping it by closing the lid as it continues to cook.

The most important thing to remember when grilling porterhouse steak or your other favorite steak cuts is to only give it a few minutes over direct heat. Use just 4-6 minutes to sear the steak over direct flame. Then, more it to a low-heat area of the grill to continue cooking to your desired doneness level.

The Porterhouse steak is the king of all steaks. Only one other steak offers the combination of both the butter-tender Filet Mignon and the classic beefy flavor of the Kansas City Strip in one package. The Porterhouse is the big brother to the T-Bone steak and you will want to follow a specific set of guidelines when cooking a Porterhouse vs. a T-Bone. In this article, Kansas City Steak Company provides you with the best ways to prepare this hearty, thick-cut steak. The best way to cook a Porterhouse steak is on the grill, but pan-seared Porterhouse steak is also delicious. Additionally, you can broil Porterhouse steak in the oven, smoke in a smoker, or even use the sous vide method. Select your favorite Porterhouse steak recipe and get started! No matter which method you choose, our cooking instructions and video will help you create the tender and juicy steak you crave! We recommend using a meat thermometer to ensure your steaks are cooked to perfection.

Grill your Porterhouse steak to the perfect medium-rare temperature by following simple and easy instructions from Kansas City Steak. Choose one of two main approaches for grilling your Porterhouse steak:

Cooking a Porterhouse steak sous vide is a new technique that ensures your steak is evenly cooked and exceptionally tender. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as good as the next!

Smoking the hearty, thick-cut Porterhouse steak is a pristine method that will provide major flavor enhancement and tenderness. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off internal temperature.

While numerous methods exist for steak preparation, grilling, particularly on a gas grill, stands out as a refined approach for achieving the perfectly cooked Porterhouse at home. In Wisconsin, where the anticipation for the arrival of warm summer days is palpable, grilling becomes a ritual, blending seamlessly with the ethos of those of us in the Midwest.

Place steaks on the grill and cook for approximately 2 minutes and then rotate steaks 45 degrees on the grill to achieve diamond grill marks (steaks should easily pull away from the grill before rotating). Cook an additional 3 minutes and then flip the steaks. After 2 to 3 minutes, rotate the steak 45 degrees to achieve the same diamond grill marks and then cook for an additional 2 to 3 minutes or desired doneness. Let the steak grill without fussing helps keep the moisture in the steak and gets a nice sear on the outside. 

To get the perfect steak cooked to your desired preference, use a thermometer. While grilling, monitor the steak to avoid charring or burning. Turn down the heat, or move the steak to a cooler spot on the grill if necessary. The temperature will rise slightly once the steak is off the grill so take this into consideration when checking the temperature of your steak.

There are precious few of these babies on each cow, which is why, in addition to their sheer magnitude, the porterhouse tends to be such an expensive cut. (For more on the steak cuts, check out our Steak Guide.)

The anatomy of having two different steak cuts separated by a bone makes cooking the porterhouse tricky. The tenderloin side tends to cook more quickly while the NY strip side takes a little longer to come up to doneness temp. And not only do the two types of meat want to cook at different rates, but the bone itself also poses a logistical problem. As the meat cooks, the muscle fibers tighten and shrink, making the bone stick out more relative to the steaks and moving the meat away from the searing surface of the pan.

To broil a porterhouse, you need a hot pan and a hot broiler. Salt and pepper your steaks and then preheat your cast-iron pan (perfect for its high heat capacity) under the broiler for about 10 minutes, until it is literally smoking hot.

Resting the steak will be very, very difficult, as it will smell like, well, heaven, but it is a critical step to allow the steak to equilibrate and the juices to be reabsorbed into the muscle fibers. Once the porterhouse is finished and rested, carve and serve.

I have a Nepolien gas grill , season and seer the steak for 1 1/2 to 2 minutes a side on the seer burner with the rack in the higher position then move the steak to the grill , lndirect heat of 500 degrees for about another 2 to 3 min a side take of at 126 degrees f. let rest with a slice of butter on top , delicious. A great grilled taste .

I know that with thin cuts, you keep them cold so that you have more sear time before overcooking, eg: skirt steaks (entraa.) Are you purposefully keeping the center cold in order to not overcook while subjecting to the heat from both the pan and the broiler?

Set up your grill for direct heat grilling over high heat 30 minutes before cooking. Leave a cool-zone with low to no heat to move the steaks to if they are cooking too fast or flaring up. Right before grilling, brush the grates with a neutral oil to prevent sticking.

Drizzle the steaks with olive oil (not extra virgin) to promote the heat transfer that is going to deliver a great sear and professional-looking grill marks. Lay the steaks at a 45-degree angle over the hot grates on the grill and cook for 3 minutes.

The steaks should be medium-rare at around 12 minutes, but use an instant read thermometer to cook the steaks your desired temperature. COOKS NOTE: only cook the steaks to a maximum of medium doneness (135 to 140F) over direct heat. If you really need to cook your steaks past medium, move the steaks to the cool side of the grill and close the grill cover to finish cooking without overcooking the outside. Remember carryover cooking will increase the final temperature about 5F once the steaks leave the grill.

Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.

Make sure your griddle is hot before placing down your meat, and cook it for 4-6 minutes per side for a beautiful rare steak. If you like more of a medium-rare internal temperature, then add 2 minutes per side when cooking.

Serving a Florentine Steak is as simple as brushing it one last time with the butter and herbs and carving the cuts of steak away from the bone. Slice the strip steak and filet mignon away from the T-bone and then slice those cuts on a bias and serve it all next to the bone for a cool rustic look.

So talking with chefs in Firenze who I thought made the best versions of this, they all claimed that the grilling method was what was crucial (as well as getting your beef from the correct cow, correctly raised, butchered, and aged). They told me the steaks needed to be large because they were cooked over a hot wood fire standing upright on the bone, cooking from both sides at once. Is this folklore?

Of course living in Florence Italy helps with selecting the correct cow, but since I live in Chicago that is a no go. It is at least a 3 lb t-bone steak and should be cooked over a grill, and preferably a wood burning one. It is to be marked on all sides, which is why they said standing it up. You do this because the steak is so thick and it should be cooked on all sides. Different methods based on different chefs will still get you what you are looking for. When I made this it was dead of winter in Chicago, so not happening on my green egg ?

In a nutshell, all porterhouse steaks are t-bone steaks but not all t-bones are porterhouses. The difference comes down to the size of the tenderloin portion. Both steaks are cut from the short loin, have a T shaped bone, and contain the filet and strip. The United States Department of Agriculture says that the filet is required to be at least 1.25 inches thick in order to be classified as a porterhouse. If the tenderloin measures less, it is classified as a t-bone. Is one better than the other? No, it is just a matter of personal preference. 589ccfa754

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