Reverse Seared Porterhouse Steak
Looking for a recipe that’s rich in flavor and perfect for grilling season? This Grilled Porterhouse Steak keeps things simple and delicious.
Equipment
- gas, pellet, charcoal, or electric grill
- tongs
- instant read thermometer
- prep bowls
- chef's or carving knife
- Oven
Ingredients
- 1-3 lbs. porterhouse steak or your preferred cut, like flat iron steak or ribeyes
- Salt and pepper to taste
- Grass-fed butter as needed
(Optional) Garlic-Parmesan-Herb Compound Butter
- 1 head garlic
- 2 sticks unsalted butter softened
- ½ lemon juiced
- 1 teaspoon olive oil
- ¼ C parmesan cheese
- 1 teaspoon red pepper flakes
- Pinch of salt
- Pinch of black pepper
- ½ bunch parsley chopped
Instructions
Step 1: Prepping the Steak
- Trim the steak: Remove any excess fat to avoid flare-ups on the grill.
- Season generously: Sprinkle salt and pepper liberally on all sides of the steak. Let it rest at room temperature for 15 minutes to allow the seasoning to adhere.
Step 2: Setting Up the Grill
- Preheat your grill to 300°F and set it up for two-zone cooking (indirect and direct heat). This method ensures a juicy steak with a beautifully caramelized crust.
- Place the steak on the grill over indirect heat and cook until the internal temperature reaches 110-115°F (about 45-60 minutes, depending on the thickness of your steak).
Step 3: The Perfect Sear
- Remove the steak from the grill and increase the heat to at least 400°F.
- Place the steak over direct heat, flipping every 2-3 minutes, until the internal temperature reaches your desired doneness (125-130°F for medium-rare).
Step 4: Bring It All Together
- After resting the steak for about 15 minutes, slice it against the grain to ensure maximum tenderness. Plate it up and top generously with melted butter for a rich, satisfying finish.
Optional Step for The Compound Butter
- Preheat an oven to 375 degrees. Meanwhile, slice the top of the garlic off just enough to expose the cloves, leaving the stem side intact. Season with olive oil, then wrap tightly in aluminum foil. Place the garlic in the oven and cook until soft, roughly 1 – 1 ½ hours (place the butter out at room temperature while the garlic is cooking to allow it to soften).
- Add the butter, roasted garlic, parmesan cheese, lemon juice, salt, red pepper, and parsley in a bowl and mix until well combined.
- Place the butter on a piece of plastic wrap and roll tight. Refrigerate until ready to use.
Notes
- For maximum flavor, dry brine the steak by salting it 1-2 hours in advance. Trust me, you’ll thank me later!
- Many people swear by starting their steak at 225-250°F, and while that method works great, I’ve found that starting at 300°F saves time without compromising the final result.
- During the last few flips, baste the steak with a few teaspoons of grass-fed butter to create a perfectly caramelized crust and enhance its flavor.