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If you’re a steak lover, the Perfectly Grilled Porterhouse Steak is an absolute must-try. Known for its unique combination of tender filet mignon and rich New York strip, this steak offers the best of both worlds, making it a favorite among carnivores. Grilling a porterhouse to perfection requires just the right technique, and this blog post reveals the secret recipe that guarantees juicy, flavorful results every time. With just a handful of ingredients like thyme, butter, and lemon, you can elevate this classic cut to steakhouse-quality right at home. Get ready to impress your guests or treat yourself to the ultimate steak experience!.
Ingredients For Weber Kettle Grilled Porterhouse Steak With Thyme-Butter And Lemon
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For this recipe, you’ll need one very large, thick porterhouse steak, approximately 2 pounds and 1 ½ inches thick. Season it with 1 teaspoon each of salt and pepper. You’ll also need 4 tablespoons (1/2 a stick) of unsalted butter, 6 thyme sprigs, and 2 lemons cut in half crosswise.
Directions For Grilling Porterhouse Steak With Thyme-Butter And Lemon
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Savor a steakhouse-quality meal at home with these directions for grilling Porterhouse Steak with Thyme-Butter and Lemon. Grill the steak to your desired doneness, then elevate the flavors with a rich thyme-butter and a squeeze of fresh lemon for a mouthwatering, perfectly balanced dish.
Set up your Weber Kettle for direct grilling
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Fill your charcoal chimney starter with charcoal briquettes. Once ready, empty the chimney into the center of the charcoal grate, and use tongs to spread the coals into a neat pile.
Bring the porterhouse steak to room temperature
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Let the steak rest on a plate for 15 minutes. Wipe off any moisture, then generously season both sides with salt and pepper.
Grill the porterhouse steak
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Place the steak directly over the coals on the grill grate. Grill for 5 minutes on each side, depending on the thickness. Use a meat thermometer to check the internal temperature; 130°F is ideal for medium-rare. As you flip the steak, place the four lemon halves cut side down on the grill to char.
Make the thyme-butter
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While the steak is grilling, melt butter in a sauté pan, add the thyme sprigs, and let it cook for a few minutes to infuse the butter with thyme flavor.
Finish and serve
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Remove the steak from the grill and let it rest on a plate for 5 minutes. Drizzle the thyme-butter over the steak, then squeeze the grilled lemon over it. Carve and serve.
Variations and Substitutions for Weber Kettle Grilled Porterhouse Steak with Thyme-Butter and Lemon
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Try other cuts of steak – While the porterhouse steak is the star of this recipe, you can easily substitute it with other large cuts like rib eye, tomahawk chop, thick New York strip, London broil, or tri-tip. These cuts pair beautifully with the thyme-butter and lemon.
Use other fresh herbs – The combination of fresh thyme, butter, and grilled lemon enhances the beefy flavor of the steak, but feel free to experiment with other herbs. Dill, rosemary, sage, basil, oregano, or parsley can be excellent alternatives, offering different aromatic notes.
Add soaked wood chips – For a hint of smokey flavor, consider adding small wood chunks or wood chips soaked in water to the top of your charcoal pile. This will infuse the steak with a subtle smokiness that complements the thyme-butter and lemon.
Tips and Tricks for Weber Kettle Grilled Porterhouse Steak with Thyme-Butter and Lemon
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What’s the best way to tell when your porterhouse steak is done – The most reliable method is to check the internal temperature with a meat thermometer, which should slide into the meat easily. Use a meat temperature chart to determine your preferred level of doneness. Alternatively, you can develop a good sense of doneness using the American Heart Association’s “steak doneness test” by pressing on the steak and feeling the resistance.
Should I remove the bone and carve the meat, or leave the meat on the bone – While many high-end steakhouses carve the New York strip and filet off the bone and serve it in smaller portions, leaving the bone attached to the steak at home creates a striking presentation. It signals generosity and allows your guests to carve the meat themselves, enjoying the bone afterward.
Grilling the lemon – Grilling the lemon cut side down is a simple yet delicious trick. It loosens and warms the lemon juice, infusing it with a subtle smokey flavor that enhances the steak. Plus, it adds a visually appealing garnish to your plate!
