Grilled T-bone Steak and Porterhouse Steak

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.

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