There’s something primal about grilling a massive porterhouse steak. It’s got that wow factor—tender filet on one side, flavorful strip on the other—all in one cut. In this guide, we’re walking you through how to nail it on the grill with nothing but heat, meat, and Burn Pit BBQ seasoning.
Ingredients:
- 1 porterhouse steak (1.5–2 inches thick, about 1.5–2 lbs)
- Burn Pit BBQ All Ration Rub (or your favorite beef rub)
- Olive oil (or neutral oil)
- Optional: compound butter for serving
Instructions:
1. Prep the Steak
Take the porterhouse out of the fridge 30–45 minutes before grilling. Pat it dry with paper towels and lightly coat with oil. Generously season all sides with All Ration rub. Let it rest while your grill preheats.
2. Preheat the Grill
Set your grill for two-zone cooking: one side high heat for searing, the other medium-low for finishing. Aim for 450–500°F on the hot side.
3. Sear the Steak
Place the steak directly over the hot zone. Sear for 2–3 minutes per side, creating a crust. Don’t flip too early—let those grill marks form.
4. Finish Over Indirect Heat
Move the steak to the cooler side of the grill. Cover and cook until internal temperature hits your desired doneness:
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
Use a meat thermometer for accuracy.
5. Rest and Serve
Remove the steak and rest it on a cutting board for 10 minutes. This locks in the juices. Slice and serve with a dollop of compound butter if you’re feeling fancy.
Tips and Tricks
Use a meat thermometer. It takes the guesswork out.
Thicker steaks are better for this method—they won’t overcook during the sear.
Don’t skip the rest. Letting it sit allows juices to redistribute evenly.
Recipe Provided by Burn Pit BBQ