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Porterhouse steak dinner

Grilled Porterhouse Steak Recipe


Grill-seared porterhouse steak, informed by a technique from


  • 1 Porterhouse steak, 1.5″ thick, about 2 lb
  • Kosher salt
  • Black pepper
  • 4 Tbsp Butter 
  • A few sprigs fresh herbs (thyme, rosemary, sage)

Also: a cast iron pan and a grill

Ingredients, a still-life with steak

If you are cooking over charcoal, you can also make speed-charred vegetables:

  • Broccolini
  • Carrots, peeled
  • Large scallions, trimmed to the light-green
  • Olive oil
  • Kosher salt


  • Set up your grill for 2-zone cooking with a direct and an indirect heat area.
  • Season the steaks generously on both sides with salt and pepper. Allow the steak to sit for 5–10 minutes so that the salt can soak in a little. 

Seasoning the steak

  • Place your cast-iron pan in your grill over the direct-heat side. Place a small chunk of smoking wood directly on the coals (or make a woodchip packet to place on your burners)
  • Place the steak in the indirect zone and insert the probe from your DOT thermometer. Set the high-temp alarm on your DOT to 95°F (35°C). 
  • Close the grill lid (adjusting the position of your cast-iron pan if needed) and cook. 

Probing the steak

  • When your DOT’s alarm sounds, open the grill and remove the probe from your steak.
  • Put 1 Tbsp butter in the skillet and melt it.

Greasing the pan

  • Set your timer for 30 seconds and put the steak in the pan. Start the timer.
  • When the 30 seconds have passed, flip the steak and restart the 30-second timer. 
  • Flip after 30 seconds, then do it one more time. 

flipping the steak

  • Add the remaining butter and the herbs to the pan. Use a large spoon to baste the steak with the melted, herby butter for about 30 seconds, then flip the steak and continue to baste, checking the internal temperature frequently with your Thermapen ONE. (be sure to use a heat-proof glove or a hot pad to maneuver the pan handle … it was just in a grill!)

Basting the steak with buter

  • When you find a lowest internal temperature of 125°F (52°C)—for medium rare—remove the steaks to a platter to rest. 

Temping the steak

  • Serve, especially with grilled or speed-charred vegetables.


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For speed-charred (caveman) veg, toss the veggies with salt and a good dose of oil. While the steak rests, scatter your coalbed somewhat and place the veggies directly on the coals in a single layer. Allow to rest on the coals for about 30-45 seconds, agitating and turning them as necessary until beautifully charred. Remove them to a platter with long tongs and cook the rest of them in batches.