Charcoal Grilled Porterhouse Steak! You have to try it

Perfect charcoal grilled porterhouse steak starts with a great cut of meat. What is a porterhouse steak? The larger side of the porterhouse steak is a New York strip steak, known for its robust beefy flavor and moderate marbling. On the other side of the bone, you’ll find the tenderloin, a smaller but incredibly tender cut of beef. With minimal marbling, the tenderloin is buttery soft and melts in your mouth when properly cooked. This cut is well-suited for high-heat grilling and delivers a satisfying chew. There is nothing quite as jaw-dropping as a massive, perfectly grilled porterhouse steak. By using simple techniques and our great beef seasoning, you can grill a tender and delicious porterhouse steak at home that will compete with any steakhouse.

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[WeberEnthusiast]

That looked mouthwatering, have to try this out on the grill, now spring is here in Australia 👍👍👍

[davekragness]

Agree...that Beef Seasoning is awesome!

[emartin]

LOL! "What if I want medium well." "Then you can go someplace else!" I love you guys!

[ILruffian]

Great technique, very well explained. Clear, concise, and to the point. Heard good things about your steak rub, will be ordering some soon.
Only suggestion would be to consider pulling from the initial cook around 105 or so. Goal would be to end up at 130 after making your crust in the pan. That Dude Can Cook makes a great point that when you use butter on your sear, you get a lot more carryover cooking (read: it keeps going up during the rest). So you have to adjust temps down. I realize that doneness is a personal, subjective thing. That said, this one looks a lot closer to medium well at the end. Filet side may even be well done.

[rage]

That looked damn near well done to me. At very least medium well

[Niagra]

I think I have Smell-O-Vision. Wow that looks great too!

[rik]

Looks fantastic! Which grill would be better for a reverse sear like this - a Weber Kettle or Kamado Joe?

[DK-prny]

Sear it over the hot side of the grill for a killer crust.

[mer]

What's the difference between a NY strip and a KC strip?

[joshuab]

what temps did you do, grill and meat?

[S_R]

Do you have anyone in Australia selling your seasonings?

[kennybaumann]

I have to agree on your steak rub, I think it brings out the beefy flavor better than any other rub I have used. I have tried to make it per directions on the website but for some reason it just doesn't taste the same as when I buy yours. That's fine with me because like I said it's the best money can buy. Thanks for another fun video.

[psychosooner]

My mouth is watering! Love your chef's knife. I have a 10" Shun.