A porterhouse steak recipe that can only be described one way: mouth watering delicious! We are talking about 3.5 pound prime Porterhouse, 35 day dry aged, slow cooked, reverse seared… You get the idea. Now get your grill up and running!

Perfect Grilled 3 LB Porterhouse Steak Recipe

Whenever you’re cooking such an impressive piece of steak, you don’t want to overpower it with the seasoning. The best thing you can do is stick to the basics: slather the meat with olive oil, then coat liberally with kosher salt, black pepper and granulated garlic. Let the steak sit for about an hour to get to room temperature, then move it over to the pit!

RELATED: A Simple Strategy To Save Money On Charcoal

Get your cooker up to temp at 275-300°F. Place the steak so the fillet side is away from the fire, and cook for about 15 minutes. Then flip the stake over and cook for another 15 minutes. Target internal temperature is 115-118°F.

When done, get the pit as hot as it gets and sear off the steak!

The Porterhouse steak is truly the best of both worlds: you have the New York strip on one side and the fillet on the other. You can either remove the bone and serve them separately, or present it as one giant, impressive beast of a meal!


Related Recipes

How to Trim Ribeye Steak from a Prime Rib Roast Selecting the perfect ribeye steak: there are many different opinions on the matter. The following video will try to make things clear to you, so you can select the ribeye steak that you really want.

Perfectly Smoked Prime Rib (Bone-In) Smoked prime rib: the king of holiday roasts (or any other time of the year really), perfect for family gatherings or large groups of friends. In this guide we will go through the process of creating this spectacular smoked prime rib, from choosing the right meat – to smoking it.