$$$ · picanha, steaks, skewers, and general charcoal grilling
Weber Original Kettle Premium 22-Inch Charcoal Grill
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.
The porterhouse is the ultimate steak — a T-bone with a larger tenderloin section, effectively two premium steaks in one. The challenge is cooking both sides evenly given the tenderloin cooks faster.
Serves 2 peoplePrep 10 minCook 15 min
Ingredients & method
Ingredients
- 1 porterhouse steak, 4–5 cm thick (about 900 g)
- 2 tbsp neutral oil
- 80 g unsalted butter
- 4 garlic cloves, crushed
- 4 sprigs thyme
- Flaky salt and black pepper
Method
- 1Remove steak from the fridge 1 hour before cooking. Season generously with salt and let sit.
- 2Heat a large cast-iron skillet over highest heat until smoking. Add oil and sear the steak 4 minutes per side to build a deep crust.
- 3Add butter, garlic, and thyme. Position the steak so the tenderloin side (smaller side of the T) faces away from direct heat. Baste continuously for 2 minutes.
- 4Use a probe thermometer: remove when the strip side reads 50 °C and the tenderloin reads 48 °C — they will equalize during rest.
- 5Rest on a warm board for 8–10 minutes. Slice the strip and tenderloin from the bone separately and serve.
Useful gear for this recipe
$ · turning steaks, chops, ribs, and vegetables
OXO Good Grips 16-Inch Locking Tongs
Moving food on a hot grill while keeping hands farther from the heat.
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Chef's tip
If the steak is very thick, a reverse sear works better: cook at 120 °C oven to 45 °C internal, then sear in a ripping-hot pan for 90 seconds per side.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.