A nice thick, mid-rare Porterhouse is by far one of my favorite things in life. It’s the best of two worlds – a nice big piece of tenderloin (a.k.a. filet mignon) on one side of the T-bone and delicious New York Strip on the other. I had a half a bottle of red wine left over from the night before, so I made a batch of my favorite red meat marinade. You really can’t beat the combo.
To learn more about Porterhouse steaks, check out my post Porterhouse 101: How To Grill A Porterhouse Steak.
- 2 Porterhouse steaks, 1 ½- to 2-inches thick
- 1 cup red wine
- ½ cup red wine vinegar
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground black pepper, for cooking
- Trim away excess outer fat and place steaks in a shallow pan just large enough to hold them without much extra room. Combine all the ingredients in a medium mixing bowl. Pour in marinade and turn to coat. Cover and marinate in the refrigerator at least 4 hour and as long as overnight.
- Remove the steaks from the refrigerator an hour before grilling to take the chill off the meat; because they are such a thick cut, this will help them cook more evenly. Pat away marinade with paper towels. Season with generous amounts of kosher salt and black pepper.
- Set up your grill for direct heat grilling over high heat 30 minutes before cooking. Leave a cool-zone with low to no heat to move the steaks to if they are cooking too fast or flaring up. Right before grilling, brush the grates with a neutral oil to prevent sticking.
- Drizzle the steaks with olive oil lay the steaks at a 45-degree angle on the hot grates and cook for 3 minutes. Lift with tongs (not a fork) and rotate the steaks 90-degrees (think 10 and 2 on a clock face) and cook for another 3 minutes for cross-hatch steakhouse grill marks. Flip steaks and repeat.
- The steaks should be medium-rare at around 12 minutes, but use an instant read thermometer to cook the steaks your desired temperature.
- Always rest the meat for 7 or 8 minutes before serving or cutting to let the juices redistribute throughout the steak.
Cheers and Happy Grilling!