How to cook a porterhouse steak on a gas grill


If you love steak, a porterhouse is a special treat, especially if it's grilled to perfection. Here's Elias Iglesias, executive chef of Morton's, The Steakhouse, to show how to cook a porterhouse steak on a gas grill.

How to cook a porterhouse steak on a gas grill
  • Before you grill the porterhouse steaks, leave them at room temperature for 2 hours. This will keep them from over-charring on the grill.
  • Season the steak with seasoning salt or salt and pepper.
  • Make sure the grill is hot prior to cooking the steaks, at least 500–600 degrees.
  • Resist the urge to flip them once the steaks are on the grill. You want a crust to form that will lock in the juices and flavor.
  • Keep the lid closed while you grill the porterhouse steaks. This will allow the steaks to grill quickly and be heated and seared on all sides.
  • Turn steaks over on opposite side in 5 minutes. Put lid back down. Let it cook for another 3-4 minutes to reach medium rare, or 5-6 minutes to reach medium.
  • To tell the temperature, you can use a simple hand test to determine the doneness of your grilled porterhouse steaks.
    • For medium rare, the steak should feel like the sponge area of your thumb.
    • For medium, the steak should feel like the middle of your palm, a bit firmer.
    • For medium well, the steak should feel like the base of your pinkie finger.
  • A medium rare steak will have a warm, red center.
  • A medium steak will have a hot, pink center.

    Hi, I’m Elias Iglesias, executive chef of Morton’s Steak House, and today I’m going to show you how to cook the perfect porterhouse steak. With the porterhouse you have the best of both worlds, you have the filet minion and the sirloin. To pick the perfect porterhouse you want to pick a steak that is at least an inch, inch and a half in thickness. It has a bright red color and abundant marbling. The marbling is all the fat you see here running through the steak, and it’s what’s going to give you that buttery taste and our floverfulness.

    Prior to cooking a steak, you want to pull the steaks out and leave them at room temperature for about two hours. This will keep them from over charring when you put them on the grill. To season the steak you can use seasoning salt, or just salt and pepper. And make sure that grill is nice and hot, at least five to six hundred degrees. Very important, once you put the steaks on the grill you want to resist the urge to flip them. You really want the steaks to get a nice crust on that one side sealing in all that flavor. Also, keep the lid closed, you want the steak to cook from all angles and really cook quick and sear everything inside.

    In about five minutes these steaks are ready to turn, if you see you got a nice crust.This is the crust that will keep those juices inside, and keep all those flavors sealed in. And remember always keep the lid back on. Once you flip the steak it should take another three to four minutes to reach medium-rare, and five to six minutes to reach medium.

    These steaks are just about done. The easiest way to tell the temperature is with a simple hand test. For medium-rare you really want the meat to feel just like the spongy area of the thumb. A medium will feel more like the middle of your thumb, it’s tighter and has less bounce, and a medium-well will feel like right around the base of the pinky. Medium-rare steak had a warm red center. The medium steak will have slightly less bounce, and it will take approximately an extra five minutes. Your medium steak should have a nice hot red center. And that’s how you cook the perfect porterhouse steak, enjoy.        

meet theexpert
  • Elias Iglesias

    Elias Iglesias Executive Chef, Morton's The Steakhouse Elias Iglesias is the executive chef of Morton's The Steakhouse in New York City. more about this expert »

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