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Classic Grilled Porterhouse Steak

Here’s a classic recipe for grilling a Porterhouse steak from Eastern Halal Butcher to perfection:

Classic Grilled Porterhouse Steak

  • Prep Time: 30 minutes (including resting)
  • Cook Time: 8–12 minutes
  • Serves: 2

Ingredients

(Serves 4)

  • 1 thick-cut Porterhouse steak (1.5–2 inches thick), sourced from Eastern Halal Butcher
  • 2 tablespoons high-heat oil (avocado, grapeseed, or refined olive oil)
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, lightly crushed
  • 2–3 sprigs fresh rosemary or thyme

Instructions

1. Bring to Room Temperature:

Remove the steak from the refrigerator 1–2 hours before cooking. Pat it dry thoroughly with paper towels—this ensures a deep sear.

2. Season Generously:

Rub the entire surface of the steak with oil, then evenly coat with salt and pepper. Let it sit for 15–20 minutes to allow seasoning to penetrate.

3. Preheat the Grill:

Heat your grill to high (475–500°F / 245–260°C). Create a two-zone fire: one side searing-hot, the other cooler for indirect cooking.

4. Sear the Steak:

Place the steak directly over the hottest part of the grill. Sear undisturbed for 3–4 minutes per side until a dark, caramelized crust forms. Use tongs to flip—never pierce the meat.

5. Finish with Butter Baste (Optional but Recommended):

Move the steak to the cooler side of the grill. Add butter, garlic, and herbs to a small heatproof dish or spoon placed near the steak. As the butter melts, continuously baste the steak for 2–4 minutes, spooning the infused butter over the top. This enhances flavor and tenderness.

6. Check Internal Temperature

Use a meat thermometer to check doneness:
  • Rare: 120–125°F (49–52°C)
  • Medium Rare: 130–135°F (54–57°C) Recommended for optimal juiciness
  • Medium: 140–145°F (60–63°C)

7. Rest the Steak:

Transfer the steak to a warm plate, tent loosely with foil, and rest for 8–10 minutes. This allows juices to redistribute—critical for a tender, flavorful bite.

7. Serve:

Slice against the grain, separating the tenderloin and strip loin sections. Serve with your favorite sides—roasted vegetables, garlic mashed potatoes, or a simple arugula salad.
Tip from Eastern Halal Butcher:
Their Porterhouse steaks are hand-cut, aged for superior tenderness, and sourced from ethically raised cattle. For best results, never rush the rest—this step transforms a good steak into an unforgettable experience.
Enjoy your premium, halal-certified Porterhouse steak—the ultimate grilled indulgence.

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Eastern Halal Butcher provides community services such as Akikah and Qurban and we also offer bulk discounts….ideal for restaurants and commercial catering.

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Open hours

  • Monday : 10:00am-8:00pm
  • Tuesday : 10:00am-8:00pm
  • Wednesday : 10:00am-8:00pm
  • Thursday : 10:00am-8:00pm
  • Friday : 10:00am-8:00pm
  • Saturday : 10:00am-8:00pm
  • Sunday : 10:00am-6:00pm
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  • sales@easternhalalbutcher.com.au
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