Grilled T-bone and Porterhouse steaks are easy with just a few steps. Start with a great steak, season simply, and cook over high heat. Get perfect grilled steaks every time.
Prep Time: 5minutes minutes
Cook Time: 10minutes minutes
Total Time: 15minutes minutes
- ▢T-Bone or Porterhouse Steaks—choice or prime grade – about 1 inch thick
- ▢Salt and pepper to taste OR 7:2:2
- Start with choice or prime T-bone or Porterhouse steaks about 1 inch thick. Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
- Trim the beef of extra fat. Season an hour before grill or just before grilling. Use coarse salt and black pepper. I used my 7:2:2, which is kosher salt: pepper: garlic. But use the seasoning of your choice.
- Preheat your grill to maximum. Clean and oil the grill grates.
- Place the steaks over direct heat.
- In five minutes, flip the meat. If you want crossed grill marks, you should have rotated the meat ninety degrees at about 2 ½ minutes. If you want rare steaks, decrease the cooking time on this first side to 3 minutes.
- Grill for approximately three more minutes for rare, four more minutes for medium-rare, and 5 minutes for medium (150°). Your timing will vary a little, so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone.Remember the temperature will rise a few degrees after removing from the grill.
- Rest before serving by lightly tenting with foil for 5 to 10 minutes.
- Use a higher temperature oil on the grill grates. Olive oil will smoke.
- Rest if room temperature before grilling is important to getting this right.
- Salt either 1 hour before cooking or just before. Not between which will pull fluid out of the cells but not give enough time to reabsorb.
- For rare be sure to decrease the first side grilling time. Rare is discussed more in the post.
- There are some variables with those suggested times on the second side. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want. DO NOT USE ONLY TIME.
- This is for ¾-1 inch thick give or take a little. 1 ½ inch max. If you are into to 2 inch thick, a different technique is needed. If about 1 ½ inch, be sure to rest to room temperature at the start or the center will be rare – unless that is what you like. 1 ½ inch will be almost 2 pounds.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.