Herb and Garlic Grilled Porterhouse

Grilled Porterhouse Steak

Rick Tramonto | Steak with Friends: At Home | Andrews McMeel, 2010 |Serves 4
The porterhouse is a generous steak when it comes to flavor and size. It is extremely popular in steakhouses, but there’s no reason not to cook it at home. It is cut from the short loin near the sirloin and contains a sizable amount of tenderloin—the perfect steak to share with friends.—Rick Tramonto

In Praise of Porterhouse Note: We agree with Tramonto—the porterhouse is a study in the art of steak. Along one side of the T-bone you’ll find an ample portion of nicely marbled, robustly flavored New York strip. Nestled against the other side is a simple, buttery petite filet. What distinguishes the porterhouse from the more common T-bone is, quite simply, magnitude. The vanquishing porterhouse outweighs the scrawny little cousin every single time.

Porterhouse steak
Olive oil
Salt and freshly ground black pepper
Chopped garlic (optional)
Fresh herbs, such as thyme or rosemary


  1. Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot.
  2. Brush both sides of the steak with olive oil and season liberally with salt and pepper. If desired, sprinkle with garlic and/or herbs and set aside at room temperature for a little while for the flavors to meld. Grill the steak, with the grill covered, turning once, until cooked to the desired doneness. Depending on the size of the steak, it may take a total of 18 to 20 minutes for rare or 20 to 24 minutes for medium-rare.
  3. Let the steak rest for at least 5 minutes before slicing it from the bone and serving. Divide the steak among 4 plates or place the bone on a platter and arrange the steak slices against the bone, as if the steak was still uncut, as they do at some steakhouses.