Grilled Porterhouse Steak
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2-4
  • 2 Porterhouse or T-bone steaks
  • 2 teaspoons table salt
  • pepper
  • Garlic Herb Butter
  1. Sprinkle about 1 teaspoon of salt over each steak, on both sides. Set aside at room temperature for about half an hour to an hour.
  2. While the meat is resting, make the Garlic Herb Butter.
  3. Blot the steak dry with a paper towel and season with freshly ground black pepper on both sides.
  4. Meanwhile, fire up the grill to high heat. Let it burn for about 10-15 minutes. Clean the grill with a wire brush. Dip a wadded up paper towel in oil and using tongs to hold it, apply it to the grill grates in your cooking area several times.
  5. Place the steak on the grill and cook it for 5-7 minutes. Don't move the steak around, poke it, etc.
  6. The only reason you would touch it is if you want fancy cross hatch marks (diamond shaped grill marks) on the steak, in which case you need to turn the steak 90 degrees, after about 2 minutes of grilling, and then continue cooking for another 3-4 minutes.
  7. Flip it over and keep grilling it for another 5-7 minutes. The internal temperature of the steak should be 125-135, for medium, medium-well steak.
  8. Take the steak off the grill and let it rest for another 7-10 minutes.
  9. Place the Flavored butter on top of the steak and watch it melt and seep into the steak with it's creamy and fresh flavors.
Recipe by Olga's Flavor Factory at