How Long To Cook Porterhouse On Grill? | Timing For Perfect Steak

A thick porterhouse usually needs 10–20 minutes on the grill, depending on thickness, heat, and target doneness, plus a short rest.

Porterhouse steak looks simple on the grate, yet the timing can feel tricky. You have a lean tenderloin on one side of the bone and a fattier strip steak on the other, and both sides need the right temperature without burning the fat or drying out the center. A good plan and a thermometer take the guesswork out of grill time.

This guide walks through how grill temperature, steak thickness, and preferred doneness change the minutes on the clock. You’ll see ballpark timing for different sizes, how to use internal temperature as your real target, and an easy step-by-step method you can repeat every cookout. By the end, you’ll know exactly how long to keep a porterhouse over the flame for the crust and color you like.

What Makes Porterhouse Timing Different

A porterhouse is cut from the short loin and includes both a New York strip and a larger section of tenderloin. The bone runs between them like a divider. The strip side carries more fat and usually handles strong heat well. The tenderloin side is leaner and more delicate, so it benefits from slightly gentler heat and a close watch.

On the grill, that mix of textures matters more than on a pan. High heat gives you a deep crust and grill marks, but the tenderloin can race past medium-rare if you leave it in a hot zone for too long. That’s why most grill cooks set up a two-zone fire: one side blazing hot for searing and the other side medium to finish the steak without scorching the outside.

Thickness has a big say in timing as well. A thin 1-inch porterhouse cooks much faster than a thick 2-inch steak and leaves less room for slow adjustments. Once you know how thick your steak is, you can place it in the timing ranges below and then use internal temperature to fine-tune.

How Long To Cook Porterhouse On Grill For Different Thicknesses

The times below assume a hot grill (around 450–500°F / 230–260°C) with a direct and indirect zone and a porterhouse that starts straight from the fridge, patted dry, and lightly oiled. Your grill, wind, and how often you open the lid can nudge these numbers, so treat them as ranges rather than rigid rules.

Timing Guide For 1-Inch Porterhouse Steaks

With a 1-inch porterhouse, you can cook mostly over direct heat. Grill over the hot side for about 4–5 minutes on the first side until you see strong browning around the edges and clear grill marks. Flip and cook another 3–4 minutes. At that point you’re usually near medium-rare to medium.

If you prefer medium-rare, start checking the thickest part near the strip with an instant-read thermometer around the 7-minute mark. For medium, give it a little more time, checking every minute or so. Move the steak to the cooler side if the fat flares or the outside looks dark before the center warms.

Timing Guide For 1½-Inch Porterhouse Steaks

A 1½-inch porterhouse benefits from a sear-then-finish approach. Start over direct heat for 3–4 minutes per side to build color. Turn the steak every couple of minutes so both sides share the heat and the bone does not scorch. Once you have a firm crust, slide the steak to the indirect side.

On indirect heat, close the lid and cook for another 4–8 minutes, depending on how pink you like the middle. Flip the steak halfway through this indirect stage so both sides cook evenly. Begin checking internal temperature after 4 minutes on the cooler side; this thickness can move from rare to medium in just a few minutes.

Timing Guide For 2-Inch Porterhouse Steaks

Thick 2-inch porterhouse steaks need more patience and lower overall heat. Many grill cooks follow a method similar to the one used in slow-smoked porterhouse recipes on sites like Serious Eats, where the steak spends time away from strong heat before a short, intense sear.

Start the steak on the indirect side at a grill temperature around 375–400°F (190–205°C). Close the lid and cook for 10–15 minutes, turning once, until the internal temperature reaches the low 100s°F in the thickest part. Then move it over the hottest part of the grill and sear for 2–3 minutes per side, flipping often to keep the crust dark but not bitter. For rare to medium-rare, the total time is often 18–25 minutes.

Because these thicker cuts stay on the grill longer, internal temperature matters far more than any fixed timer. A thermometer keeps you from overshooting while you chase a certain number of minutes.

Thickness	Target Doneness	Approximate Grill Time*
1 inch	Rare	6–7 minutes total, mostly direct
1 inch	Medium-rare	7–8 minutes total, direct
1½ inches	Medium-rare	10–12 minutes (sear, then indirect)
1½ inches	Medium	12–15 minutes (sear, then indirect)
2 inches	Rare	16–20 minutes (mostly indirect)
2 inches	Medium-rare	18–25 minutes (indirect, then sear)
2 inches	Medium	22–28 minutes (indirect, then sear)

*Times assume a hot grill, lid closed during indirect cooking, and steady heat.

Use Internal Temperature, Not Just Minutes

Clock time gets you close, but internal temperature tells you when the steak is actually ready. A thin probe thermometer lets you read the center of the strip side and then near the bone, where the meat warms a little slower. Slide the probe in from the side so the tip sits near the middle of the steak.

For food safety, the safe minimum internal temperature guidance from FoodSafety.gov states that whole cuts of beef should reach 145°F (63°C) and rest for at least 3 minutes. Many steak lovers prefer lower temperatures for rare or medium-rare, so weigh your taste against safety when you pick your target.

For reference, many grill cooks aim for these pull temperatures before resting the steak:

• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium-well: 150–155°F (66–68°C)

The temperature will climb a few degrees during the rest. Let the steak sit on a warm plate or cutting board for 5–10 minutes, uncovered, so juices settle back through the meat and the crust stays crisp.

Doneness	Pull Temperature	Look And Feel
Rare	120–125°F	Deep red center, very soft when pressed
Medium-rare	130–135°F	Warm red-pink center, springy feel
Medium	140–145°F	Pink center, slightly firm
Medium-well	150–155°F	Faint blush in the center, firm
Well-done	160°F+	Brown throughout, quite firm

Step-By-Step Method For Grilling Porterhouse

You can match many steakhouse-style porterhouse recipes with a simple method. This version uses a two-zone grill setup similar to the approach used in the Food Lab grilled steak guide, adjusted for typical home grills.

Set Up The Grill

On a gas grill, set one side to high and the other to medium-low. On a charcoal grill, pile most of the coals on one half of the grate and leave the other half with just a few scattered coals. Brush the grates clean and oil them lightly to help prevent sticking.

Season And Prep The Steak

Pat the porterhouse completely dry with paper towels. Season generously with kosher salt on all sides at least 30 minutes before grilling so the salt can draw moisture to the surface and then reabsorb. Add freshly ground black pepper and any dry herbs you enjoy right before the steak goes on the grill to avoid burning delicate flavors.

Sear Over High Heat

Place the steak on the hot side of the grill with the strip facing the stronger heat and the tenderloin angled slightly toward the cooler zone. Sear for 2–3 minutes, then rotate the steak 90 degrees for crosshatch marks and sear another 2–3 minutes. Flip and repeat on the second side.

Finish Over Indirect Heat

Move the steak to the cooler side of the grill once you have a deep brown crust. Close the lid and cook until the internal temperature on the strip side is about 5°F below your target. A resource like the Certified Angus Beef doneness chart can help you match numbers with how you like the center to look.

Check the tenderloin as well, since it tends to cook a little faster. If the tenderloin side climbs too quickly, shift that part of the steak deeper into the indirect zone while the strip leans a bit closer to the hotter side.

Rest, Slice, And Serve

Transfer the porterhouse to a warm plate or board and rest for 5–10 minutes. For easy serving, slice the strip and tenderloin away from the bone, then cut each section into thick slices and set them back against the bone. A drizzle of melted butter or herb oil across the slices right before serving keeps the meat glossy and fragrant.

Adjusting Grill Time For Different Setups

Gas grills usually hold a steady temperature, so your porterhouse timing stays close to the ranges in the table as long as the lid stays closed. Charcoal heat drops as the coals burn down; if your steak is cooking slowly, add a few fresh briquettes or open the vents slightly to bring the fire back to a strong glow.

On smaller portable grills, the grate may sit close to the coals, which can speed up browning. Use the lid as a shield and keep a close eye on fat flare-ups. If the fat along the edges drips and flames lick the meat, shift the steak a few inches or move it fully to the indirect side until the fire calms.

Common Mistakes That Throw Off Porterhouse Timing

Several small habits can make a porterhouse cook unevenly or dry out. Salting the steak at the last second can keep the seasoning from spreading through the meat; giving it extra time on the surface leads to better flavor. Thin supermarket porterhouse steaks often go from nicely seared to gray in minutes, so adjust the timing down and check internal temperature early.

Another frequent issue is skipping the rest. Cutting into the steak the moment it leaves the grill lets juices spill onto the board. That short rest window helps keep those juices inside the meat. Food safety resources from the USDA Food Safety and Inspection Service also factor this rest period into their temperature guidance, which shows how heat continues to move through the meat even off the grill.

If you steer clear of these common timing problems, use a thermometer, and treat minutes as ranges rather than rigid rules, you’ll have a porterhouse that hits the doneness you like from bone to fat cap.