Why is a porterhouse steak so popular and sought after? Like a T-bone steak, the porterhouse has two distinct portions separated by the “T” shaped bone: the larger beefy New York strip steak and the smaller, more tender filet mignon. However, to qualify as the hefty porterhouse steak, the filet portion has to be at least 1.25 inches thick, measured from the bone to the widest part of the filet. The strip steak side provides a bold, beefy flavor while the filet mignon side adds a more mild and tender meat flavor. Add the distinctive taste of the fatty bone, and you have a three-punch combination of juicy, mouthwatering, heavenly meat deliciousness that is unparalleled in the steak universe.
You Should Try This Weber Kettle Grilled Porterhouse Steak With Thyme-Butter And Lemon
- The bold, meaty, beefy combination of flavors – In addition to the incredible meaty flavor that the porterhouse steak brings to the table, the inclusion of butter, thyme, and lemon only enhances and accentuates the best flavors of the porterhouse steak.
- Only five simple ingredients – After the porterhouse steak is purchased, there are only four simple, economical, and easy-to-find ingredients to seek out: salt and pepper, butter, thyme, and lemon.
- Prepping and grilling are incredibly easy – There are only three steps to making this incredible delicious beefy porterhouse steak; grilling the steak and lemon, making the thyme-butter, and combining the two. Oh, and one more: devouring it!
Ingredients For Weber Kettle Grilled Porterhouse Steak With Thyme-Butter And Lemon
- One very large, thick porterhouse steak (approximately 2 pounds and 1 ½ inches thick)
- 1 teaspoon each salt and pepper
- 4 tablespoons (1/2 a stick) unsalted butter
- 6 thyme sprigs
- 2 lemons, cut in half crosswise
Directions For Grilling Porterhouse Steak With Thyme-Butter And Lemon
1. Set up your Weber Kettle for direct grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate and, with tongs, spread them around to form a neat pile.
2. Bring the porterhouse steak to room temperature – Let the porterhouse steak rest on a plate for 15 minutes. Then, wipe off the moisture and liberally apply the salt and pepper to both sides.
3. Place the porterhouse steak on the Weber Kettle grill grate – Place the porterhouse steak in the grill grate directly over the coals and grill for 5 minutes, then flip it over and grill for another five minutes, depending on the thickness of your porterhouse steak. Check the internal temperature of the porterhouse steak in the thickest part with a meat thermometer. You’re looking for a temperature of 130 degrees for medium rare. Also, when you flip the steak, place the four lemon halves on the grill cut side down in order to char the lemon.
4. Make the thyme-butter – While the porterhouse steak is grilling, melt the butter in a sauté pan, add the thyme sprigs, and let it cook for a few minutes.
5. Remove the porterhouse steak from the Weber Kettle – Place the grilled porterhouse steak on a plate and let it rest for five minutes. Drizzle the thyme-butter over the porterhouse steak, then squeeze the grilled lemon over the steak. Carve and serve.
Variations And Substitutions For Weber Kettle Grilled Porterhouse Steak With Thyme-Butter And Lemon
Try other cuts of steak – Of course, we are singing the praises of the porterhouse steak here, but any large cut of steak like a rib eye, tomahawk chop, thick New York strip, London broil, or tri-tip will go very well with the thyme-butter and lemon.
Use other fresh herbs – The fresh thyme, butter, and grilled lemon is an extraordinary combination of flavors that enhances the beefy goodness of the porterhouse steak. But you can also substitute the thyme with other fresh herbs like dill, rosemary, sage, basil, oregano, and parsley.
Add soaked wood chips – If you want to add a bit of smokey flavor to your porterhouse steak, add some small wood chunks or wood chips soaked in water to the top of your charcoal pile. The smoke from the soaked wood will add just a hint of smokey goodness to your porterhouse steak.
Tips And Tricks For Weber Kettle Grilled Porterhouse Steak With Thyme-Butter And Lemon
What’s the best way to tell when your porterhouse steak is done – Check the temperature with a meat thermometer. The thermometer should slide into the meat very easily. Use a meat temperature chart to gauge the doneness. Alternatively, with a bit of practice, you can become a very good judge of doneness using the American Heart Association “steak doneness test” and learn to “push” on your steak.
Should I remove the bone and carve the meat, or leave the meat on the bone – Most high-end steak houses carve the New York strip and the filet off the bone, carve the meat into smaller portions, and serve it to their customers. That’s just fine at a high-end steakhouse. But at home, I prefer to leave the bone attached to the steak, place it on a large plate and serve it. It creates a larger-than-life presentation, and it portends generosity. Let your guests carve the meat off the bone themselves, then feast on the bone afterward.
Grilling the lemon – If you have not done this before, it’s quite a delicious trick. Placing the lemon cut side down on the grill helps loosen up and warm the lemon’s juice. And it adds a bit of smokey lemony deliciousness to your porterhouse steak. Plus, it looks so darn cool, too, as a delightful garnish!
Weber Kettle Grilled Porterhouse Steak with Thyme-Butter and Lemon
Equipment
- 1 Weber Kettle Grill
- Charcoal briquets
- 1 Charcoal Chimney Fire Starter
- Barbecue Tongs
Ingredients
- 1 One very large, thick porterhouse steak (approximately 2 pounds and 1 ½ inches thick)
- 1 teaspoon each salt and pepper
- 4 tablespoons 1/2 a stick unsalted butter
- 6 sprigs thyme sprigs
- 2 whole lemons, cut in half crosswise
Instructions
- Set up your Weber Kettle grill – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate and, with tongs, spread them around to form a neat pile.
- Bring the porterhouse steak to room temperature – Let the porterhouse steak rest on a plate for 15 minutes. Then, wipe off the moisture and liberally apply the salt and pepper to both sides.
- Place the porterhouse steak on the Weber Kettle grill grate – Place the porterhouse steak in the grill grate directly over the coals and grill for 5 minutes, then flip it over and grill for another five minutes. Check the internal temperature of the porterhouse steak in the thickest part with a meat thermometer. You’re looking for a temperature of 130 degrees for medium rare. Also, when you flip the steak, place the four lemon halves on the grill cut side down in order to char the lemon.
- Make the thyme-butter – While the porterhouse steak is grilling, melt the butter in a sauté pan, add the thyme sprigs, and let it cook for a few minutes.
- Remove the porterhouse steak from the Weber Kettle – Place the grilled porterhouse steak on a plate and let it rest for five minutes. Drizzle the thyme-butter over the porterhouse steak, then squeeze the grilled lemon over the steak. Carve and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
