Grilled Porterhouse Steak with Blue Cheese Butter Sauce

Grilled porterhouse steak
Grilled porterhouse steak

Today I’m eating a grilled porterhouse steak with blue cheese butter on the Big Green Egg.

Ah, the fabled grilled porterhouse. This massive and sometimes intimidating steak is a real show-stopper when done right. It’s made up of two steaks people love, so if you have picky steak eaters over for dinner, you can give them either the tenderloin section (usually the smaller side) or the New York Strip steak.

Either way, the grilled porterhouse should make it into your grilling repertoire.

My personal twist is the finishing blue cheese butter board sauce that will amplify the flavor of any steak, but is especially great on a porterhouse.

Let’s get started.

Prep the Grilled Porterhouse Steak

Get your grill set up for direct, high heat cooking. This is around 550-600 degrees.

While the grill comes to temperature, season the porterhouse generously with salt, pepper and granulated garlic. This cut can handle a lot of seasoning, so don’t be shy.

Let the steaks sit out at room temperature at least 30 minutes before cooking.

Prepare the Board Sauce

What is a board sauce? When a steak comes off the grill and rests, it usually loses a little of its juices to the board. If you slice it immediately, you’ll use even more.

A board sauce lets you keep all those delicious juices and reincorporate them back into the meat as well as enhance the flavor.

Take a stick of softened butter, 2-3 tablespoons of crumbled blue cheese and four sprigs of fresh thyme, stripped, and mix together to form a compound butter.

Spread the mixture onto your finishing cutting board and set aside.

The Cook: Grill Porterhouse Steaks

Once the grill is up to temperature, about 550-600 degrees, place the stakes on the grate and cook untouched for 90 seconds.

Next, turn the porterhouse 45 degrees to create a crosshatch patter and continue cooking for 90 more seconds.

Then, flip the porterhouse and cook untouched for 3 minutes.

Finally, temp the steaks for 120-125 degrees for medium rare. The steaks will rise in temp 5-10 degrees while resting to finish between 130-135. The steaks may need another minute or two, depending on thickness.

Remove the steaks directly to your buttered cutting board and let rest 3 minutes. Then, flip and continue resting for another 3 minutes.

The butter and blue cheese will have melted by this point and be a puddle of deliciousness on the board. Don’t let this go to waste! Keep reading.

The Eat

Run your knife along the T-bone to separate the tenderloin and the New York Strip. For presentation, place the bone on a clean, white plate.

Slice the steaks across the grain, toss in the butter sauce and fan out the slices along the bone where the steaks were once attached.

Take any additional juices and melted butter on the board and pour over the steaks on the plate.

Serve immediately with a baked potato, grilled asparagus or other steakhouse favorites.

Print
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Grilled porterhouse steak

Grilled Porterhouse Steak with Blue Cheese Butter Sauce


  • Author: Man Who Eats
  • Total Time: 1 hour 8 minutes
  • Yield: 1 porterhouse 1x

Description

Master this grilled porterhouse, a steakhouse classic, at home. Go above and beyond and finish it with a blue cheese butter sauce.


Ingredients

Scale
  • 1 18 oz. porterhouse steak
  • 1 stick unsalted butter, softened
  • 2 Tbsp crumbled blue cheese
  • 4 sprigs thyme, stripped
  • Kosher salt
  • Pepper
  • Granulated garlic

Instructions

  1. Prepare the grill for direct high-heat cooking at 550-600 degrees.
  2. Season porterhouse steak liberally on both sides with salt, pepper and granulated garlic. Let steaks rest at room temperature for 30 minutes before cooking.
  3. Prepare the board sauce by combining butter, thyme and blue cheese in a small bowl.
  4. Spread butter mixture onto finishing cutting board in an even layer about the size of the steak(s). Set aside.
  5. Put porterhouse steak on the grill and cook for 90 seconds. Turn 45 degrees and continue cooking for 90 additional seconds.
  6. Flip and cook on the second side for 3 minutes.
  7. Temp the steaks to your desired doneness. For medium-rare, the temperature should be 120-125. The steaks will rise 5-10 degrees while resting to finish at 130-135.
  8. Remove steaks to the buttered cutting board. The carryover heat from the steaks will melt the butter mixture, creating a board sauce.
  9. Let steaks rest for 3 minutes. Flip and continue resting for 3 more minutes.
  10. Run your knife along the bone to separate the tenderloin from the New York Strip steak.
  11. Slice steaks across the grain and toss in the board juices. Serve immediately.

Notes

  • For optimal presentation, put the T-bone on a white plate, slice the steaks and return them in the place where they were once attached. Pour the sauce over the steak.
  • Prep Time: 1 hour
  • Cook Time: 8 minutes
  • Category: Beef
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 8 oz
  • Calories: 500

Keywords: Porterhouse, Grilled, Steak, Big Green Egg, Steakhouse

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