This Tuscan style porterhouse steak recipe is one I love to serve at large gatherings. It presents like a trophy, and prevents the need for cooking several individual steaks.
In most restaurants, the porterhouse is billed as the “porterhouse for two” based on the sheer size of the steak. This double thick porterhouse is really a porterhouse for four and is meant to be shared family style.
Jump to RecipeWhat Is A Porterhouse?
A porterhouse steak is a large cut of meat, cut from the back portion of a short loin. Like the t-bone steak, the porterhouse includes two different steaks as well as the signature “T” shaped bone.
On one side of the bone is the strip steak, on the other side is the filet. Check out the difference between the t-bone and porterhouse, if you’re interested.
In short, the t-bone offers a nicer strip steak, because it comes from the chuck end (front) of the short loin. The porterhouse offers a bigger filet, based on where on the short loin it’s harvested.
The strip and filet offer different mouth feels and flavor profiles, despite being so close together on the steer.
What’s The Best Steak Recipe?
How does that saying go? If I had a nickel for every time someone (insert statement or action here). I’m not kidding, I’m constantly asked for the best steak recipe.
The truth is, there aren’t many “steak recipes”, per se. With steak, it’s more about the cooking techniques. The reverse sear method, or the constant flip method, the smoke and sear, or pan seared, etc.
There are a few exceptions however, and those typically include a marinade. Like the bourbon molasses strip steak or the chimichurri and whiskey London broil below.
I love both of those steak recipes, and this Tuscan style porterhouse steak recipe is right up there with the best of them.
What Makes This Porterhouse “Tuscan Style”?
The rustic Tuscan flavors in the marinade really shine through, making this a true Tuscan style steak. The key is not to overpower the beef flavor, but rather highlight it with the right accompaniments.
The fresh cracked black pepper, along with the aromatics from the fresh oregano and rosemary create something special. They truly highlight the beef flavor in this porterhouse steak recipe.
Tips For Grilling Porterhouse Steak
Positioning: The filet side will always cook faster than the strip, so keep that as far from the fire as possible.
Flipping: When you’re searing the steak, flip it often. This prevents overcooking and creates a perfect charred surface.
Grill Grate: When flipping the steak, don’t just flip it in the same spot. Move it around the grill grate with each flip to induce as much conduction heat sear from the hot grate as possible.
How To Make Tuscan Style Porterhouse Steak
Active Prep Time: 5 mins |Cook Time: 50 mins. | Serves: 4
Ingredients
1 32 ounce porterhouse cut to 1.5” thick
Marinade
¾ cup quality olive oil
1 tbsp balsamic vinegar
Zest and Juice from one large lemon
3 cloves garlic, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh rosemary, chopped
1 tbsp coarse sea salt
1 tsp freshly ground black pepper
½ tsp crushed red pepper flakes (optional)
Step 1: Combine all the ingredients for the marinade in a mixing bowl and whisk together. Reserve ¼ cup and leave at room temperature till needed.
Step 2: Place the steak in a sealable plastic bag and pour marinade over top. Remove as much air as possible while sealing the bag, and massage the marinade into the steak to ensure it’s coated evenly. Place the steak on a plate and put in the refrigerator for at least four hours.
Step 3: Remove steak and allow it to come closer to room temperature for about an hour. While steak is coming up to room temp, light grill and set it up for two-zone cooking, establishing temperature at 225°F as indicated by a reliable leave-in thermometer.
Step 4: Place the steak on the grill over indirect heat, with the filet portion positioned furthest from the heat source.
Step 5: Close the lid and allow the steak to reach an internal temperature of 100°F. Remove steak and stoke the coals on grill to create maximum heat.
Step 6: Place steak directly over the hot coals. Turn the steak every 20 seconds till a nice even crust is formed, and internal temperature reaches 127°F for medium rare.
Step 7: Remove from the grill, drizzle with reserved marinade and allow to rest for five minutes before slicing and serving family style.
Ingredients
- 1 32 oz porterhouse steak
Marinade
- ¾ cup olive oil
- 1 tbsp balsamic vinegar
- 1 large lemon zest and juice
- 3 cloves garlic chopped
- 2 tbsp fresh oregano chopped
- 2 tbsp fresh rosemary chopped
- 1 tbsp coarse sea salt
- 1 tsp fresh ground black pepper
- ½ tsp red pepper flakes optional
Instructions
- Combine all the ingredients for the marinade in a mixing bowl and whisk together. Reserve ¼ cup and leave at room temperature till needed.
- Place the steak in a sealable plastic bag and pour marinade over top. Remove as much air as possible while sealing the bag, and massage the marinade into the steak to ensure it’s coated evenly. Place the steak on a plate and put in the refrigerator for four to six hours.
- Remove steak and allow it to come closer to room temperature for about an hour. While steak is coming up to room temp, light grill and set it up for two zone cooking, establishing temperature at 225°F as indicated by a reliable leave-in thermometer.
- Place the steak on the grill over indirect heat, with the filet side away from the heat source.
- Close the lid and allow the steak to reach an internal temperature of 100°F. Remove steak and stoke the coals on grill to create maximum heat.
- Place steak directly over the hot coals. Turn the steak every 20 seconds till a nice even crust is formed, and internal temperature reaches 127°F for medium rare.
- Remove from the grill, drizzle with reserved marinade and allow to rest for five minutes before slicing and serving family style.