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Grilled Porterhouse Steaks

Grilled Porterhouse Steaks

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This recipe for porterhouse steaks, from Clos du Bois ambassador Katie Lee, makes a perfect Valentine's Day dinner for a small crowd. The steps are simple, as are the ingredients, making the flavors of the steak pop, and when paired with Clos du Bois Rouge, it's a smooth and sultry combination.


  • 2 Tablespoons kosher salt
  • 2 Teaspoons freshly ground black pepper
  • 4 porterhouse steaks
  • 4 Tablespoons canola oil


Calories Per Serving477

Folate equivalent (total)8µg2%

Riboflavin (B2)0.7mg40.4%

How to Grill a Porterhouse Steak with Cowboy Steak Rub

If you happen to have the king of all steaks at hand, you may be wondering how to grill a porterhouse steak. These easy instructions and a delicious cowboy steak rub, you’ll certainly have a feast worthy of a king! Sponsored by Harris Ranch Beef Company.

Growing up in Texas, I definitely got exposed to a lot of good steak and barbecue. But I have to say, that I really started appreciating it here in California, when I wanted to recreate those steakhouse meals at home.

What my husband and I kept screwing up on was the first step: buying quality meat to grill. We bought whatever was on sale, didn’t grill the meats right and were always disappointed with the charred piece of rubber sitting on our plate.

Over the years, we have really upped our grilling game. And today I am going to share with you a very special cut of meat and show how to grill a porterhouse steak.

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Funny how the simplest things are often the best. Served this with sauteed swiss chard and redskin potatoes. yummy.

Good. Easy. Steak lovers will love this recipe. I served with the mixed olive relish and it was a nice accompaniment

This dish is a sure thing! I made it two days ago and I'm already craving it :)

Have not made this yet, was looking for cooking times for a porterhouse. Suggestion for those without mortar & pestle. take peppercorns and make a papertowel envelope or whatever, just as long as they don't fall out. Use a rolling pin. it works great!

How can you go wrong with pepper and steak? Definitely a classic. For those without a mortar and pestle, put the peppercorns into a ziploc freezer bag or double-bag them in thinner sealable plastic bags, and whack it with a skillet or something hard. It will start to tear the bag, but the peppercorns do get crushed. I can't imagine trying to crush them with a skillet out on the table or cutting board!

Simplicity is best with steaks. To the reader that wanted to suit up in armor before crushing the peppercorns with a skillet, try your coffee grinder instead (a few pulses should do it).

Ahh, the porterhouse. A standard cut of meat prepared in a superior recipe is hard to find, but this simple set of instructions seems to bring out just the perfect balance of sensual taste and hard-core peppercorn blast, searing the back of my long tongue with its fiery flavor.

This was very good, but I had to provide everyone with armor while I tried to crush peppercorns with the "bottom of a heavy skillet". Despite my best efforts, I was spraying peppercorn bullets everywhere. It was most unmanageable. Will definitely invest in a mortar and pestle before I make this again.

Awesome quality meat is key, but if so, simple no frills steak flavor explodes with each bite. As good as top quality steak house at a fraction of the cost. Use wood chips to bbq for a mellow flavor touch.

this is an excellent, easy way to serve the king of steaks. a good merlot or late harvest zinfandel makes the meal. bon appetit..

The Meatwave

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When it comes to steak, I'm an economy cuts man. Well, I say with a bit of grumble that I was an economy man before my choice cuts of skirt, hanger, or flank became so desirable that their market value shot up beyond "bargain" territory. Still, they're easier on the wallet than the high-end cuts like ribeyes and T-bones, which I certainly love, but can hardly justify buying, knowing that I'll be just as happy with a steak a quarter of the cost.

But I'm also a man who would never pass up a porterhouse under the right circumstances, so when Serious Eats asked me to develop a recipe for perfectly cooked T-bone steaks last year (courtesy of Pat LaFrieda Meat) I jumped at the opportunity. The well-marbled, dry-aged prime steaks that were delivered were so beautiful that I affectionately dubbed them "my babies," and promised myself that no harm would come to them.

I've grilled enough steaks to know how to treat them right, but I did pit a few winning T-bone techniques against each other to see if one would ultimately earn me the title of "#1 Steak Dad."

Anatomy of T-bone

The T-bone is a two-fer: you get both the strip loin and tenderloin in one cut. The bone portion of the T-bone is part of the steer's vertebrae, from the short loin primal (that's the spot between your rib cuts and your sirloin cuts). If you rotate the "T" of the T-bone to be situated horizontally, with the bigger portion of meat on the top, you can better see where this cut lays on the cow.

The strip loin&mdashalso called a New York strip steak&mdashis the larger portion of the T-bone. The chunk of meat sits on top of the vertebrae&mdashthe back of the steer. On the other side of the bone is the tenderloin, which sits next to the lower part of spinal cord. A single T-bone is only one half of this spinal section. Yeah. Cows are big.

Although it's not a hard and fast rule, to be considered a T-bone, the tenderloin section generally needs to be at least 1/2-inch wide from the edge of the bone to the edge of the meat. When the tenderloin section jumps up to 1 1/2-inches wide or more, it can then gain the title of 'porterhouse,' although technically you can still correctly refer to it as a T-bone. The porterhouse comes from the back of the short loin, where the tenderloin section is larger.

T-bone Selection & Prep

When looking for the perfect T-bone for grilling, there are a few important things you'll want to look for:


First and foremost, you want to go thick with your cut. A minimum height of 1 1/2-inches is best 2-inches is even better. When grilling a steak, you want to be able to develop that dark, crusty sear while keeping the inside a nice rare-to-medium rare. That's a near-impossible feat with a thin steak, since the inside will be thoroughly overcooked by the time the outside develops a proper sear. A hefty cut that's big enough to split between two or more is key to achieving a perfectly cooked T-bone.


Next, you want to check out the marbling. Marbling is made up of intramuscular fat, and you're certain to see more of it in the strip loin over the tenderloin, but both should have streaks of beautiful white fat in them. This fat is what brings the big, beefy flavor to the T-bone, and you won't get that top steakhouse flavor without it. You should always do a visual inspection to best determine the marbling, but in terms of USDA beef grades, Prime is the label to look for. 'Choice' is the next step down in marbling, followed by 'Select.'

Size of Tenderloin

Finally, if you want that tenderloin section to be all it can be, it's best to choose a T-bone with a generous portion of tenderloin. Fat doesn't just deliver flavor&mdashit also insulates. Because the tenderloin is leaner, it'll always cook through more quickly than the strip the smaller it is, the faster it will do so. To ensure the filet section of the T-bone comes out to a respectable medium-rare, porterhouse size tenderloin sections of 1 1/-2-inches or larger are definitely the way to go.

Once you have your perfect T-bone, prep doesn't need to go any further than salt and pepper. Salting should be done at least 40 minutes prior to grilling with heavy layer Kosher salt&mdashremember that you're seasoning for a thick, meaty steak. The salt needs time to first draw moisture out of the steak, and then break down the muscle fibers so that the now-concentrated, flavorful liquid that was drawn out can be reabsorbed.

Right before the steak is ready to hit the grill, it can be given a layer of freshly ground pepper, to taste&mdashI personally like a lot of coarse pepper that gives the crust of a the final steak sharp bite and a little extra crunchy texture.

Some folks prefer adding pepper at the end, claiming that it can taste burnt or bitter if added before cooking, but I like the flavor of charred pepper. It does have a bit of bitterness, but it also attains a sweetness that balances it out.

Grilling a T-bone: Three Methods, One Winner

As I mentioned, I had no intention of destroying any of these beautiful proterhouses I had in my possession in the name of experimentation. So when it came to grill them, I stuck to the methods that I knew would lead to success. While no steaks were harmed in the making of this post, there was certainly one that was better than the rest.

Method I: The Sear and Roast

If you take a stroll back in time, you'll find me proclaiming that the best way to cook a massive T-bone is to sear it over a high direct heat, then move it to indirect heat to finish cooking. This is certainly the method you'll most commonly come across, and it served me well with many a steak. So even though I do things a little differently now, I thought it was only fair to give the sear-and-roast method a fair shot.

To develop a great sear on an uncooked steak, you want to go for the highest heat you can get. With charcoal, this is the point when a whole chimney full of coals has just finished lighting and is covered in gray ash. When I dumped my fresh batch of briquettes out, my thermometer tipped off the scale, but I was likely running around 650°F&mdashlump charcoal will get you a good 50°F-plus higher.

Over this heat, the steak seared beautifully, especially since I flipped it every 30 seconds or so to cook it evenly and maximize that crust. Once browned to my liking, I transferred the porterhouse to the cool side of the grill and positioned it so the strip loin was facing the fire. Then I covered the grill and let the steak cook until it reached my desired temperature of 125°F, for a medium-rare tenderloin.

After a 10 minute rest, I sliced into both the strip loin and tenderloin and was pretty pleased&mdashboth had a rosy red, soft center, with not too much grayness around the edges. It was a worthy steak, but I've come to learn that it can be even better.

Method II: The Reverse Sear, Version 1

For more an even, edge-to-edge cook in a large steak like this, the reverse sear is your best friend. As the name implies, this method swaps the roasting and searing so the steak is first brought up to a temperature about 5°F below your final desired doneness over indirect heat, then seared over direct heat. This results in a steak that will usually be more evenly red throughout. It's also a more effective way to sear, since the steak's exterior will have less moisture to burn away after it's been cooking for a bit. With a porterhouse, though, I questioned what the best roasting position would be in order to achieve perfect doneness in both the strip loin and tenderloin.

The first theory I tested was the steak should be situated so both the top of the strip loin and tenderloin faced the fire. Since the top of both sections of the T-bone are larger than the tapered bottom, it would make some sense that the top should take longer than the bottom to cook.

As I kept an eye on the temperature of each side of the T-bone, I quickly learned I was wrong. Since the tenderloin has less fat than the strip, it actually cooked faster, registering a good 5° hotter than the strip all through the cooking process. This wasn't going to work out&mdashif anything, given its relatively low fat content, the tenderloin needs to be less cooked than the strip.

In terms of even cooking, it was a decided improvement over the first steak, with a more even rosy color throughout. But we can do better.

Method III: The Reverse Sear, Version 2

With the last of my three porterhouses, I went with the reverse sear again, but this time positioned the strip to run parallel to the fire, with the tenderloin facing away from the coals. As I monitored the temperature this time, the tenderloin was coming in at least 5° cooler than the strip, which was exactly what I wanted to see.

After letting the steak roast until the strip hit 115° and the tenderloin was at 110°, I quickly seared it off, let it rest, and cut in.

This time around the strip was perfectly medium-rare from edge to edge. The more delicate tenderloin still had a little grayness around the sides, but to a lesser extent than my previous attempts, making this method the clear winner.

T-bone Enhancement

All of those steaks were beefy, salty, peppery, and just all-around delicious. But they were still missing a component of pan-searing steaks that's lost on the grill&mdashbutter basting. When cooking indoors with a cast iron skillet, I add some butter and herbs to the pan, basting the seared steak with the rich, melted fat as it cooks.

To bring a little of this butter-herb infusion to my grilled steak, I melted a few tablespoons of butter in a small saucepan, then added thyme, garlic, and lemon zest and let those "steep" together as the hot butter cooled. Once that last porterhouse came off the grill, I spread a decent portion of that flavorful butter over the steak while it was resting.

I had a few other tasters with me to help eat through all these steaks, and while each successive T-bone was well-praised, it was the one with the butter that really stood out and had me feeling like I rightfully raised the steaks and earned that title of "#1 Steak Dad" (is it strange that I'm the kind of dad who eats his perfectly charred, rosy-red babies?). Now, if only these babies were able get me a mug stating my achievements so I could properly show it off to the world.

Published on Tue Jun 30, 2015 by Joshua Bousel

Grilled T-Bone Steak with Garlic Herb Butter

  • Yield 4 servings
  • Prep 10 Minutes
  • Inactive 40 Minutes
  • Cook 20 Minutes
  • Total 1 Hour 10 Minutes


  • For Garlic-Herb Butter (optional)
  • 4 tablespoons butter
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1/2 teaspoon lemon zest
  • 2 well-marbled porterhouse steaks, cut 1 1/2-2 inches thick
  • Kosher salt and freshly ground black pepper


  1. To make the garlic-herb butter (if using): Melt butter in a small saucepan over medium-high heat. When foaming subsides, stir in thyme, garlic, and lemon zest. Remove from heat and set aside.
  2. Season steaks liberally with salt and let rest at room temperature for 40 minutes.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with strip loin section facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of strip loin section registers 105° on an instant read thermometer.
  4. Transfer steaks to hot side of the grill and cook, flipping every 15-30 seconds, until well seared and center of strip loin registers 125° on an instant read thermometer, about 2 minutes. Transfer steaks to a cutting board and spoon on garlic-herb butter, if using. Let steaks rest for 10 minutes, then carve and serve.

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Kevin Sandridge Steaks look awesome, Josh! Love the reverse sear on thicker cuts. It's a beautiful thing when food science and amazing quality beef have a chance rock and roll. Great post. Posted Tue, Jun 30 2015 9:46PM

Chris If we had done this kind of experimenting in school I would have paid more attention in science class! Great looking steaks. Glad you mentioned the difference between porterhouse and tbone because my first thought was that was a porterhouse.

I just bought a prime brisket from LaFrieda's a few weeks ago and wasn't very impressed with it but their porterhouses look out of this world. Posted Thu, Jul 2 2015 5:48PM

Chad Thompson Some of the prettiest looking steaks I have seen in a while, Josh!

I am so glad that your favorite was the steak with the herb butter. I have been "buttering" steaks for a while and it made me feel like I was "cheating". Nice to have some validation! Posted Tue, Jul 7 2015 11:01AM

Butter-Basted Porterhouse Steak Recipe

For those of you who don’t necessarily want to mess with a grill, or an oven, or just want a very quick steak dinner, a simple stove-top butter-basting is a great solution to making a perfect steak. Throw in some herbs and shallots, and you will have a steak exploding with flavors. The best part about a butter-basted steak is that you get a deeply caramelized, dark bark. That’s where most of the flavor comes from in a steak – a richly caramelized bark. That’s why we sear steaks – to give them more flavor. Butter-basting gives a steak more flavor than with most other cooking methods. Try this porterhouse steak recipe, you’ll know what I am talking about.

To get the best out of you porterhouse steak, start preparing it a few days in advance. Season it liberally with salt and pepper, place in an uncovered container and refrigerate for up to 3 days. The salt will penetrate the meat and tenderize it. The meat will be seasoned inside too. If you don’t have the luxury of starting three days in advance, even a day will make a difference. Can’t do that either? Do it one hour in advance of cooking, but keep the steak outside at room temperature.

To take your porterhouse steak to an even higher level, if that’s even needed, serve it with homemade chimichurri. Argentinians really hit the nail on the head when they decided to put this oil, vinegar and herb mixture on grilled meat – it adds complexity of flavor and balance. Once you try it with a steak it’s hard to not want to do it again and again.

Since butter-basting involves high and medium-high cooking throughout, this method work best with thick steaks. About 1 1/2 to 2 1/2 inches thick. Thinner steaks will dry out quickly, before getting a good bark.

1. Combine all ingredients for the steak spice in a bowl.

2. Pat the steaks dry with a paper towel and sprinkle with seasoning.

3. Allow the steaks to come to room temperature.

4. Preheat barbeque to high heat 450°F-475°F (220°C) on one side and medium heat on the other side 350°F (180°C). Oil grill to prevent sticking.

5. Drizzle steaks with olive oil.

6. Place the porterhouse directly over high heat side of the grill. Cook for 4 minutes and give the steak a quarter turn. Continue to cook for 2 minutes.

7. If you get flare up, move the steak over to the lower heat side until the flames die down.

8. Continue to cook the other side watching for flare ups.

9. Remove from grill and rest under foil for 10 minutes. Carve into nice slices. A Porterhouse should be served medium rare.

Recipe Summary

  • ½ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped oregano
  • Salt and freshly ground pepper
  • 2 zucchini, sliced on the diagonal 1/3 inch thick
  • 1 red onion, sliced 1/3 inch thick
  • 1 red bell pepper, cored and quartered
  • ¼ pound shiitake mushrooms, stemmed
  • 1 pound asparagus
  • 1 scallions, roots trimmed and bottom 6 inches only
  • 2 1-inch-thick porterhouse steaks, 1 pound each

Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.

In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes return to the bowl, add the remaining dressing and toss.

Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.

Porterhouse Steak

Porterhouse Steak

Porterhouse consist of a T-shaped bone with meats on both sides. The larger side contains meat from the strip loin, the smaller side contains the meat from the tenderloin.

Porterhouse really is just a large T-bone steak, if the diameter of the tenderloin is 1 1/2 inches or larger it is called porterhouse, anything less is a t-bone. It is cut farther back in the animal than the T-bone steak. The porterhouse has well-balanced flavor and texture and is a great grilled steak recipe.

Cooking Instructions (Grilling) Thick Porterhouse Steak

1. About 30-60 minutes before cooking, remove the steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster.

2.Trim off any excess fat, but leave at least 1/4" of fat to keep juices from escaping. Season both sides of the steak with salt and pepper, porterhouse steaks have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub just before cooking, or marinade briefly.

If using a gas grill, preheat on high for 10-15 minutes with the lid down.

This method of cooking works best with steaks that are 1 inch or thicker. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.

3. The key to not overcooking a thick steak is to sear both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.

4. Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

When cooking with a charcoal grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish.

Sear the steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat.


Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

Porterhouse Steak Rare Medium-Rare Medium Medium-Well Well Done
1 Inch Steak 3-4 minutes 4-5 minutes 6-7 minutes 7-8 minutes 8-9 minutes
1.5 Inch Steak 5-6 minutes 6-7 minutes 8-9 minutes 10-11 minutes 11-12 minutes
Temperature125-130 degrees 130-140 degrees 140-150 degrees 150-160 degrees 160-170 degrees

The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use and instant-read thermometer to check the doneness.

Thin Grill Recipes For Porterhouse Steak

A porterhouse steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.

1.਋rush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high.

2. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. The interior will be cooked through, this method works best with moderately thin steaks.

For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

3. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat.

The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

Porterhouse Steak Rare Medium-Rare Medium Medium-Well Well Done
1/2 Inch Steak 2 minutes 2-3 minutes 3-4 minutes 4-5 minutes 5-6 minutes
3/4 Inch Steak 2-3 minutes 3-4 minutes 4-5 minutes 5-6 minutes 6-7 minutes
Temperature 125-130 degrees 130-140 degrees 140-150 degrees 150-160 degrees 160-170 degrees

The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use and instant-read thermometer to check the doneness.

Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust

A classic steak with a classic rub. You're sure to have a perfectly shareable result.

A classic steak with a classic rub. You're sure to have a perfectly shareable result.

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Butcher Counter

Porterhouse Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.


  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
  • Salt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 5 cloves garlic, minced
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)


Combine seasoning ingredients in small bowl press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Remove bones from steaks carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.


* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 226 Calories 90 Calories from fat 10g Total Fat (4 g Saturated Fat 5 g Monounsaturated Fat) 61 mg Cholesterol 108 mg Sodium 2 g Total Carbohydrate 0.6 g Dietary Fiber 29 g Protein 4.4 mg Iron 5 mg NE Niacin 0.5 mg Vitamin B6 2.4 mcg Vitamin B12 5.5 mg Zinc 11.2 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Butcher Counter

Porterhouse Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.

Grilled Porterhouse Steaks with Garlic Herb Compound Butter

In the summertime there isn't much better then smelling a steak cooking on a grill. My mouth starts watering at the mere scent of a good steak. There are so many delicious cuts of steak to grill but one of my favorites is the Porterhouse. That's because it's made up of a strip steak and a tenderloin.

So what's the difference between a T-Bone and a Porterhouse? It's all about size. A Porterhouse steak has a bigger tenderloin then a T-Bone does. That's it! I chose a Certified Angus Beef brand Porterhouse because I truly believe they have the best beef and I got ready to grill.

You can rub the steaks with whatever you want but I simply did a combination of salt, pepper, and garlic. I think simple is better especially when I am adding in a flavorful compound butter. When grilling steaks I find it's best to take them out of the refrigerator about 30 minutes before cooking them and let them get to room temperature.

Then I worked on the compound butter. This butter is super easy to make and you can tailor it to your specific tastes. It is simply a stick of softened butter with garlic and herbs mixed in. Then it's shaped into a log and refrigerated until it is solid. I used thyme, parsley, garlic, salt, and pepper in mine but you can use any fresh herbs you have available.

These steaks grilled up like a dream. They only took a few minutes per side and came off with perfect grill marks. Once I transferred them onto individual plates I sliced a thick piece of the butter and set it on top. The butter melts over top of the steak and flavors it so there is no need to use any sauce. Trust me, you are going to want to make these steaks with this butter this summer!