Last Updated: Aug 12, 2025 by Dan Mikesell AKA DrDan · 74 Comments
Jump to Recipe Time: 15 minutes minsGrilled porterhouse steak is easier than you think. This simple gas or charcoal grill method gives you a juicy strip and tender filet on one steak – cooked to your perfect doneness, from medium-rare to medium-well, in about 15 minutes. No marinade, no fuss, just bold flor and precise grill time.
Cooking a T-bone steak? Use this exact method — it’s the same cut with a slightly smaller filet side, and it grills just as easily.
Jump To (scroll for more)❤️ Why You’ll Love This Recipe🥩 Ingredients for the Best Grilled Porterhouse Steak👨🍳 Quick Overview: Grilled Porterhouse Steak on a Gas or Charcoal Grill⏱️ How Long to Grill a Porterhouse or T-Bone Steak🔪 Meat Tips🧂 Seasoning Tips🔥 Grilling Tips🐄 Porterhouse vs. T-Bone Steaks – What’s the Difference?🍽️ Serving❄️ Storage & Reheating❓FAQs🥩 More Great Grilled Steak Recipes You’ll Love📖The Recipe Card
Featured Comment from Jennifer :⭐⭐⭐⭐⭐"I followed this yesterday (exactly) and my steaks were perfect. Thank you so much."
Rest the steaks at room temperature for 30–60 minutes. Trim excess fat and season both sides with salt and pepper (or your forite steak seasoning).
✅Pro Tips: Season either right before grilling or 60 minutes ahead. Salt pulls out moisture at first, but given time, it reabsorbs for better flor and texture.
2. Starting to GrillClean and oil the grates, then preheat your gas or charcoal grill to high heat (over 500°F). Place steaks over direct heat once fully preheated.
3. Cooking on the grill
Flip every 5 minutes and grill to your desired doneness — medium-rare or medium recommended — using an instant-read thermometer. Remove steaks 2–3 degrees before your target temperature and rest for 5–10 minutes before serving.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flor options, and serving ideas.
⏱️ How Long to Grill a Porterhouse or T-Bone SteakIt takes about 9 minutes total to grill a 1-inch porterhouse steak to medium-rare (130°–135°F) over high heat on a gas or charcoal grill. Times will vary based on steak thickness, grill temperature, and your preferred doneness — medium-rare or medium is recommended for the best flor and texture.
🔥 Approximate Grilling Time by Doneness (1-inch thick, rested to room temperature)
Rare (125°–130°F): About 6–7 minutes Medium-rare (130°–135°F): About 7–9 minutes ✅ Recommended Medium (140°–150°F): About 9–11 minutes ✅ Recommended Medium-well (150°–155°F): Around 12–14 minutes Well done (160°F+): 14 minutes or more👉 Steaks will rise 2°–4°F after removal — pull them a bit early.
✅ Pro Tip: Use an instant-read thermometer for accuracy; grill time is only a guide.
🔪 Meat Tips Choose the right cut: A 1-inch porterhouse is ideal for even cooking. ¾-inch will work but cooks fast, so watch closely; thicker steaks (1½ inches) can weigh about 1½ pounds each. Trim excess fat to oid flare-ups. Rest before grilling: Let the steak sit at room temperature for 30–60 minutes for more even cooking. Rest lightly tented: After removing from the grill, cover loosely with foil to keep warm without steaming the crust. Se this recipe!Enter your email address and we'll send the link straight to your inbox!
🧂 Seasoning Tips Simple is all you need: Just salt and pepper lets the beef flor shine. Upgrade the flor: Try Montreal steak seasoning, my 7:2:2 seasoning mix, or any steak blend you enjoy. Timing matters: Season either right before grilling or about 60 minutes ahead so the salt has time to reabsorb. Marinade is optional: Not needed for tenderness or flor, but it can add a different taste profile. Try my Easy Steak Marinade for a quick flor boost. 🔥 Grilling Tips Use high heat (over 500°F): Whether gas or charcoal, sear over direct heat for the best crust. Oil the grates, not the steaks: A well-oiled grate prevents sticking — you don’t need to oil the meat. Avoid hot spots: Rotate steaks as needed for even cooking. 🐄 Porterhouse vs. T-Bone Steaks – What’s the Difference?
The difference between T-bone steaks and Porterhouse steaks.
Porterhouse and T-bone steaks come from the same section of the short loin, with a New York strip on one side of the bone and a tenderloin (filet mignon) on the other.
Porterhouse steaks he more tenderloin — at least 1¼ inches wide, compared to ½ inch up to 1¼ inches on a T-bone. (Less than ½ inch? That’s just a bone-in strip steak.) Both cuts grill exactly the same way.
If they’re the same price, grab the Porterhouse for more filet.
🍽️ ServingAfter resting, slice the grilled porterhouse steak across the grain for the most tender bites. Add a pat of butter or compound butter and let it melt over the warm meat, or sprinkle with fresh rosemary or thyme.
For sides, keep it simple: Fresh Spinach Salad, Oven-Roasted Potatoes, or quick stovetop veggies so the steak stays the star. If you’re feeling indulgent, pair with a bold red wine or your forite cold beer.
❄️ Storage & Reheating Fridge: Store leftover steak in an airtight container for 3–4 days. Freezer: Wrap well and freeze for up to 3–4 months. Thaw overnight in the fridge before reheating. Reheat gently: Warm in a skillet over low heat with a bit of oil or butter, or wrap in foil and heat in a 250°F oven until warmed through. The microwe works in a pinch but can dry the meat. Leftover ideas: Slice thin for steak sandwiches, serve over salad, or make steak and eggs for breakfast. ❓FAQs Can I cook T-bone and Porterhouse steaks on the stove?Yes. Pan-sear in a hot skillet for a few minutes per side, then transfer to a preheated oven to finish to your desired temperature. The area next to the bone won’t sear as well because the meat pulls away slightly as it cooks — the result will be similar to my Pan Seared Oven Roasted Strip Steak.
Can I cook a thicker steak this way?No. You’ll burn the outside before the center is done. This method works well up to 1½ inches thick if the steaks are rested at room temperature first. For steaks over 1½ inches thick, use reverse searing or a lower grill temperature to allow the heat to penetrate before the outside overcooks.
Do thicker steaks need to be flipped more than once?Yes. Steaks over 1 inch, especially 1½ inches or more, should be flipped more than once to cook evenly without burning. For the best results, flip every 4–5 minutes and rotate as needed to oid hot spots.
Do I need to close the grill lid when cooking a Porterhouse?Usually yes. Closing the lid helps maintain even high heat, especially on a gas grill. For charcoal grills, close the lid to keep the temperature steady and oid flare-ups — but open briefly when flipping to preserve the crust.
🥩 More Great Grilled Steak Recipes You’ll LoveLooking for another cut? Try one of these grill forites:
Grilled Filet Mignon – Tender and fast, perfect for special occasions. Grilled Sirloin – Budget-friendly with big flor. Grilled New York Strip Steaks – A classic cut with simple seasoning How to Grill Ribeye Steak – A slice of prime rib on the grill 📖The Recipe Card
Grilled Porterhouse Steak (Gas or Charcoal Grill)
4.88 from 8 votes
From Dan Mikesell AKA DrDan
Juicy, tender Porterhouse steak grilled to perfection with a crisp sear and simple seasoning. Works for T-bone steak too — ready in under 20 minutes on a gas or charcoal grill.
Prep Time : 5 minutes minsCook Time : 10 minutes minsTotal Time : 15 minutes mins
Servings #/Adjustable :2 Steaks
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IngredientsPorterhouse or T-Bone Steaks—choice or prime grade - about 1 inch thick. Salt and pepper to taste or 7:2:2 seasoning (kosher salt, pepper, garlic)
Step-by-Step Instructions Prepare the SteaksStart with 1-inch thick Porterhouse or T-bone steaks. Let rest at room temperature for about 1 hour if possible.
Trim excess fat. Season just before grilling or up to 1 hour ahead. I use 7:2:1 seasoning, but salt and pepper work fine — or use your forite steak seasoning.
Preheat the GrillPreheat your grill to high heat (over 500°F). Clean and oil the grill grates well.
Cooking on the GrillFor crosshatch grill marks, rotate steaks 90° halfway through each side (about 2½ minutes in).
For crosshatch grill marks, rotate the steak 90° halfway through each side (about 2½ minutes in). 
Check doneness early with an instant-read thermometer — remove steaks 2–3°F below the target temperature, as they will continue to rise while resting. About 9 minutes total will yield medium-rare (130°–135°F) for a 1-inch Porterhouse.
Rest steaks off the heat, lightly tented with foil, for 5–10 minutes before serving.
Recipe NotesPro Tips:
Use a high smoke point oil on grill grates—olive oil may smoke
Resting at room temperature before grilling helps steaks cook evenly.
Season either right before grilling or 60 minutes ahead—never in between.
For rare, decrease the first side grilling time. The post discusses rare doneness more.
This method works best for ¾ to 1½ inch thick steaks. For thicker steaks use a reverse sear method.
🔥 Approximate Grilling Time by Doneness (1-inch thick, rested to room temperature)
Rare (125°–130°F): About 6–7 minutes
Medium-rare (130°–135°F): About 7–9 minutes ✅ Recommended
Medium (140°–150°F): About 9–11 minutes ✅ Recommended
Medium-well (150°–155°F): Around 12–14 minutes
Well done (160°F+): 14 minutes or more
👉 Steaks will rise 2°–4°F after removal — pull them a bit early.
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You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)Calories : 1120 kcal (56%)Protein : 85 g (170%)Fat : 84 g (129%)Saturated Fat : 34 g (170%)Polyunsaturated Fat : 3 gMonounsaturated Fat : 37 gCholesterol : 290 mg (97%)Sodium : 1403 mg (58%)Potassium : 1356 mg (39%)Calcium : 30 mg (3%)Iron : 8.8 mg (49%) Keyword : Grilled Porterhouse Steak; Grilled T-bone steak; How Long to Grill Porterhous Steak; how to cook a porterhouse steakEditor's Note: Originally Published July 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help nigation.
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