Porterhouse Steak

Porterhouse Steak

A Porterhouse Steak is one of the very best cuts of meat. It has a bone down the middle with a filet on one side, and a sirloin on the other. It is a delicious steak.


I’ve seen people use everything from teriyaki sauce, to Worcestershire Sauce, to A1 to marinate their steaks.

I usually just rub them with olive oil, dust them with some Black Pepper, Sea Salt, Garlic Powder etc and they are good to go.

There is no right way to marinate a steak, it depends upon your taste buds. By the way, while you are making your marinade and BEFORE you have put it on (or anywhere near) the raw meat, there is nothing wrong with tasting it as you go. You will be able to quickly discern whether you need more salt, pepper, etc. It sounds simple, but it will help.

Here are a few simple and tasty marinades you can use for any steak:

For (3-4) Porterhouse Steaks:

  • 1/2 Cup Worcestershire Sauce
  • 1/2 Cup Teriyaki Sauce
  • 1/2 Cup Olive Oil
  • Crushed Black Pepper (to taste)
  • Garlic Powder (to taste)

Or with a Midwest Twist:

  • 1/2 cup of Worcestershire sauce
  • 1/2 cup of beer
  • 1/2 cup of barbecue sauce
  • 2-3 garlic cloves (chopped)
  • 3 scallions (chopped)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

Let meat marinate for minimum of 5 hrs.

Combine all ingredients in a glass or plastic bowl and whisk with a fork.

Place your steaks in a glass baking dish or other high-sided dish. Lay them out so they are not on top of each other (if they are you need a larger dish or maybe 2 dishes). Pour the marinade over the steaks and cover. Allow them to sit for approximately 2 hours then flip them over (so both sides receive the marinade). You can also leave them overnight if you desire.


Make sure you take your steaks out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.

Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.

Use a grill brush to remove any residual char from the grates.

Never use a fork to place your steak on the grill or to flip it. Every time you do, you are putting little holes into it and allowing all the juices to escape. Instead, use a pair of tongs.

Place your steaks on the grill gently, spaced apart and then…ready…Leave them alone! Close the lid and let them cook for 5 minutes (for 1- 1 ? Inch thick steaks). This will allow them to properly sear on the bottom side and lock all those juices in.

Once they have cooked for 5 minutes, open the lid, flip them over and then…you guessed it…close the lid and let them cook.

Cook for an additional 5-6 minutes for a medium rare steak, 7-9 minutes for medium, and 10-12 for medium well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.

A Medium rare steak will be red and warm in the center and (if you choose to use a meat thermometer) 145 degrees.

An easy way to check how well they are cooked is with a simple feel test. A medium rare steak will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium steak will feel like if you press closer to the center of your palm. A medium well steak will feel like the very base of your pinkie (where it meets your palm).

Please try to resist the urge to cut your steaks open while they are cooking. All the hard work and preparation you have done will go spilling out onto the grill.

When the steaks are done, take them off the grill, put them onto a platter, cover them very loosely with tin foil, and allow them to rest for 5 minutes. This will allow the moisture to re-integrate back into the meat.