Description
A thick and juicy porterhouse steak grilled to perfection with a flavorful charred crust, finished with rich garlic rosemary butter for a steakhouse-quality meal at home.
Ingredients
Scale
- 1 large porterhouse steak, about 2 pounds and 1½ inches thick
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, softened
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat the grill to high heat, about 450 to 500 degrees Fahrenheit. Clean and lightly oil the grates.
- In a small bowl, combine the softened butter, minced garlic, and chopped rosemary until fully mixed.
- Pat the porterhouse steak dry with paper towels. Rub both sides with olive oil, then season generously with kosher salt and black pepper.
- Place the steak directly onto the hot grill grates and close the lid.
- Grill for 5 to 6 minutes per side for medium rare, flipping once halfway through cooking. Cook until the internal temperature reaches 130 to 135 degrees Fahrenheit.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Top the steak with the garlic rosemary butter while warm, slice against the grain, and serve immediately.
Notes
- Allow the steak to come to room temperature before grilling for more even cooking.
- Use an instant-read thermometer for accurate doneness.
- Resting the steak after grilling helps keep it juicy.
- Fresh rosemary provides the best flavor and aroma.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 0g
- Sodium: 980mg
- Fat: 44g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 175mg