Grilled Porterhouse Steak: Easy Herb Butter Recipe for Perfect Special Occasion Dinners

There’s just something about the sizzle of a porterhouse steak hitting a hot grill that turns an ordinary evening into pure magic. The aroma—that smoky, beefy goodness mingled with melting herb butter—honestly, it’s enough to make your stomach rumble before you’ve even set the table. I remember the first time I cooked this Grilled Porterhouse Steak with Herb Butter: I was out back, sun just starting to set, and the air was thick with anticipation (and maybe a hint of nervousness). The first bite? Oh, wow. That was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe carries a bit of family history, too. When I was knee-high to a grasshopper, my grandfather used to grill porterhouse cuts on holiday weekends, always brushing them with a secret buttery mixture. Years later, trying to chase that memory, I started experimenting—rainy weekends, birthday parties, Tuesday nights just because. Turns out, the secret was fresh herbs, plenty of garlic, and a good sprinkle of flaky salt. Now, this grilled porterhouse steak is my go-to for special occasions—Father’s Day, anniversaries, and even those “just because” moments when you want to make dinner at home feel like a five-star treat.

And let’s face it, folks—when you bring this steak to the table, the reaction is priceless. My family can’t help but sneak a taste before it’s even sliced. Friends hover, forks ready, drooling over the rich, golden herb butter sliding down that perfect crust. It’s become a staple for every gathering, and honestly, I wish I’d discovered how easy it was years ago. Whether you’re looking to impress at your next cookout or just want to treat yourself to a steakhouse-worthy meal without leaving your backyard, bookmark this recipe. I’ve tested it more times than I can count (for research, of course), and it never fails to deliver pure, nostalgic comfort. Trust me—this one feels like a warm hug every time.

Why You’ll Love This Grilled Porterhouse Steak with Herb Butter

Cooking a porterhouse steak can feel intimidating, but after years of trial and error (and a few minor grill disasters), I can promise you: this recipe is a game-changer. It’s chef-tested, family-approved, and packed with little tricks I’ve picked up along the way. Here’s why you’ll fall head over heels for it:

• Quick & Easy: You can have steakhouse-quality results in under 30 minutes—yes, really. No fancy gadgets, no overnight marinades, just straightforward grilling and a luscious herb butter that comes together in a snap.
• Simple Ingredients: Everything you need is likely already in your fridge or pantry. No hunting down rare spices or specialty oils.
• Perfect for Special Occasions: This is the steak for birthdays, date nights, or any event where you want to wow your guests (or yourself) without breaking a sweat.
• Crowd-Pleaser: Kids, adults, steak aficionados—everyone comes back for seconds. I’ve had folks ask for the recipe before they’ve finished their first bite.
• Unbelievably Delicious: The tender, buttery meat, the crisp char on the outside, and the bright punch of fresh herbs make every bite unforgettable.

What really sets this grilled porterhouse steak apart is the technique—high-heat searing and a finishing basting with homemade herb butter. Instead of just melting butter on top, I whip it with fresh parsley, chives, and a little lemon zest, then let it melt right into the steak’s nooks and crannies. It’s like a flavor bomb that takes seconds to make.

This recipe isn’t just good—it’s the kind that makes you close your eyes and sigh after the first bite. It brings the steakhouse home, but with fewer dishes and no need for reservations. If you want a dinner that feels fancy but is secretly simple, this porterhouse is your new best friend. It’s comfort food at its finest—rich, satisfying, and always a reason to celebrate. Plus, it’s the ultimate way to turn a regular dinner into something you’ll remember. Go ahead, make it your new tradition—I know I have.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a melt-in-your-mouth texture. The best part? Most of these are kitchen staples, so you can whip up a showstopper steak without an extra grocery trip.

• For the Steak:
  • 1 large porterhouse steak (1.5–2 inches thick, about 2 lbs / 900g)
  • Kosher salt (for seasoning generously)
  • Freshly cracked black pepper
  • High-heat cooking oil (like canola or avocado, about 1 tablespoon / 15ml)
• For the Herb Butter:
  • 4 tablespoons (1/2 stick / 56g) unsalted butter, room temperature
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 small garlic clove, minced (or grated)
  • 1/2 teaspoon lemon zest (optional, but brightens the flavor)
  • Pinch of flaky sea salt
• Optional Finishing Touches:
  • Lemon wedges (for squeezing over, if you like a tangy finish)
  • Cracked pink peppercorns (for color and a mild bite)

Ingredient Tips:

• When choosing a porterhouse, look for one with plenty of marbling and a bright, fresh color. My favorite local butcher always recommends cuts at least 1.5 inches thick for best juiciness.
• If you can’t find fresh herbs, dried work in a pinch—just halve the amount. I’ve made this with all dried herbs in winter and it’s still a knockout.
• For a dairy-free version, swap the butter for a plant-based alternative. I’ve had great results with Miyoko’s vegan butter.
• No porterhouse? Try this with a T-bone, ribeye, or even a thick strip steak—the herb butter makes everything taste special.
• Don’t skip the lemon zest in the butter. It adds a subtle brightness that cuts through the richness of the meat!

Equipment Needed

• Grill: Gas or charcoal—both work great. If you only have a grill pan, that’ll do the trick indoors.
• Tongs: Essential for flipping the steak without piercing it (keeps all those juices in!).
• Instant-read meat thermometer: This is a must for perfect doneness. I use a basic ThermoPro model—nothing fancy, just reliable.
• Small mixing bowl & spoon: For whipping up the herb butter.
• Basting brush (optional): Handy for brushing butter over the steak, though a spoon works too.
• Cutting board & sharp knife: For slicing and serving with style.
• Aluminum foil: To tent the steak while it rests (keeps it juicy).

If you don’t own a grill, a cast iron skillet on the stovetop delivers a killer sear. I’ve used both methods, and honestly, both are delicious. For cleaning up grill grates, I swear by a simple wire brush and a little elbow grease—no need for pricey cleaners. And if you’re just starting out, don’t stress about having top-of-the-line tools. I grilled some of my best steaks on a $15 camp grill and a thrift store pan!

Preparation Method

1. Bring the steak to room temperature: Remove the porterhouse from the fridge about 45 minutes before grilling. Pat it dry thoroughly with paper towels. (This helps it cook evenly and get that gorgeous crust.)
2. Season generously: Sprinkle both sides of the steak with kosher salt and cracked black pepper—don’t be shy! I use about 1.5 teaspoons (9g) of salt per pound of meat. Let it sit while you prep the grill and butter.
3. Make the herb butter: In a small bowl, mix together the softened butter, parsley, chives, thyme, minced garlic, lemon zest, and a pinch of flaky salt. Stir until well combined. Tip: You can make this up to 2 days ahead and keep it in the fridge.
4. Preheat your grill: Heat your grill to high (about 450–500°F / 230–260°C). Clean and oil the grates. (If using a grill pan, preheat over high heat until almost smoking.) Drizzle the steak lightly with oil on both sides.
5. Grill the steak: Place steak over direct heat. For a 1.5–2 inch porterhouse, grill for 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). If flare-ups occur, shift to a cooler spot on the grill. For medium, add 1–2 minutes per side. Don’t press down on the steak—let it do its thing!
6. Baste with herb butter: During the last 2 minutes of grilling, brush or spoon half the herb butter over the steak. (You’ll see it sizzle and melt right into all those crevices—heavenly!) Flip once and repeat on the other side.
7. Check for doneness: Use your thermometer to check the thickest part of the steak. For rare, aim for 120–125°F (49–52°C); for medium-well, 145°F (63°C). Don’t panic if you overshoot by a couple of degrees—it’ll still be juicy.
8. Rest the steak: Transfer to a cutting board and tent loosely with foil. Let rest 10–15 minutes. (Resting is key for juiciness—you know, patience pays off here.) The temp will rise a few degrees as it rests.
9. Slice and serve: Cut along the bone to separate the filet and strip sections, then slice against the grain. Dollop the rest of your herb butter on top and serve with lemon wedges for that steakhouse flair.

Troubleshooting Tips: If your steak looks gray, the grill wasn’t hot enough—crank up the heat next time. If the butter burns, add it in the last minute or so. And if you’re nervous about doneness, always trust your thermometer over the clock. With a little practice, you’ll be nailing this every single time.

Cooking Tips & Techniques

Let’s talk about getting that perfect grilled porterhouse steak with herb butter every time—because I’ve made my share of rookie mistakes (like forgetting to rest the steak or letting the butter scorch). Here are some pro tips I’ve learned along the way:

• Preheat your grill properly: Don’t rush this part. A blazing hot grill means a better sear and juicier meat. If you can’t hold your hand over the grates for more than a couple of seconds, you’re good to go.
• Room temperature steak is key: Cold meat cooks unevenly. Letting it sit out for 45 minutes makes all the difference—seriously, don’t skip this!
• Season more than you think you need: Some salt and pepper will fall off during grilling. A good, generous coating is your friend.
• Leave the steak alone: The temptation to poke or press is real, but resist! Flipping once (twice at most) gives you a beautiful crust and keeps juices where they belong.
• Baste at the right moment: If you add butter too early, it can burn. I wait until the last couple of minutes, then baste both sides for max flavor without bitterness.
• Use a thermometer: Guesswork = heartbreak. Seriously, even pros pull out the thermometer for thick steaks. It’s the only way to guarantee your preferred doneness.
• Let it rest: I used to skip this step (impatience!), but it’s a must. Cutting too soon lets all those tasty juices run out. Ten minutes under foil will reward you with every juicy, buttery bite.

Personal note: My first grill attempt? Charred on the outside, raw in the middle. That’s when I started using the “sizzle test” (steak should sizzle loudly as it hits the grates) and a meat thermometer. Now I never stress about serving undercooked (or shoe-leather) steak again. Relax, trust the process—and enjoy every step!

Variations & Adaptations

The beauty of this grilled porterhouse steak recipe is how flexible it is. Whether you need to adjust for allergies, flavor preferences, or just want to mix things up, here are some of my favorite twists:

• Garlic-Lovers’ Version: Double the garlic in the herb butter and add a clove of roasted garlic for a mellow, sweet twist. I do this for my husband, who’d put garlic in his coffee if he could.
• Chili-Lime Porterhouse: Add 1/2 teaspoon chili powder and the zest of one lime to the butter for a tangy, spicy kick. Top with a sprinkle of chopped cilantro.
• Dairy-Free/Allergen-Friendly: Use a vegan butter and skip the garlic if sensitive. For a nutty flavor, add a drizzle of olive oil right before serving.
• Winter Method: When it’s too cold to grill, sear the porterhouse in a hot cast iron skillet (about 4 minutes per side), then finish in a 425°F (220°C) oven until your desired doneness. Still gets that killer crust!
• Herb Swap: Out of parsley? Try tarragon, basil, or even a little rosemary. Fresh or dried, whatever you’ve got works in a pinch.
• Low-Carb/Keto: This recipe is naturally low-carb. Pair with roasted veggies or a crisp salad for a meal that fits your plan.

Personal favorite? The chili-lime butter. My kids call it the “fiesta steak,” and it’s become our go-to for summer birthdays. Don’t be afraid to play with flavors—this recipe is your canvas!

Serving & Storage Suggestions

This grilled porterhouse steak with herb butter is best served hot and fresh, right after its well-earned rest. Here’s how I make it a showstopper every time:

• Serving Temperature: Warm, but not piping hot. Letting it rest ensures every slice is juicy.
• Presentation: Slice the steak off the bone, then cut into thick strips against the grain. Arrange on a wooden board with a dollop of extra herb butter melting over the top—hello, Pinterest-worthy!
• Complementary Sides: I love this with garlicky mashed potatoes, grilled asparagus, or a big green salad. A glass of bold red wine (like Cabernet Sauvignon) never hurts, either.
• Storage: Leftover steak keeps in an airtight container in the fridge for up to 3 days. Herb butter can be refrigerated for a week or frozen for a month (just thaw before serving).
• Reheating: Gently warm slices in a skillet over low heat with a bit of butter. Or, wrap in foil and reheat in a 300°F (150°C) oven until just warmed through. Don’t overdo it—steak dries out fast!
• Flavor over time: If you have leftover steak (rare at my house!), the flavors deepen overnight. Slice thin for steak sandwiches or chop up for steak salads the next day.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with this grilled porterhouse steak recipe (per serving, based on a 2 lb / 900g steak for 2–3 people):

• Calories: ~750–800
• Protein: 60g
• Fat: 55g (mostly from the steak and butter)
• Carbs: Less than 2g

Health Benefits: Porterhouse is packed with high-quality protein, iron, and B-vitamins—great for muscle recovery and overall energy. Fresh herbs bring antioxidants and a burst of flavor without extra calories. If you’re watching carbs, this meal fits beautifully into a low-carb or keto plan.

Dietary notes: Gluten-free, low-carb, and can be made dairy-free by swapping the butter. Contains dairy (unless substituted). As always, check for allergies based on your specific ingredients. Honestly, I love knowing exactly what’s in my food—and this steak brings big flavor with simple, real ingredients.

Conclusion

If you’re searching for a special occasion dinner that’s easy, impressive, and just plain delicious, this grilled porterhouse steak with herb butter is your answer. It’s the recipe I turn to for big celebrations, cozy date nights, and even “just because” weekends when I want something special without a lot of fuss.

Don’t be afraid to tweak things—play with the herbs, try a new side dish, or fire up the grill in the dead of winter. That’s the beauty of recipes like this: they’re made to be loved, shared, and adapted to your taste. I come back to it again and again because it always delivers comfort, excitement, and that “wow” factor you crave in a steakhouse dinner.

Give it a try, and let me know how it goes! Leave a comment below, share your own twists, or snap a photo for Pinterest—nothing makes my day like seeing your creations. Here’s to making memories, one sizzle at a time. You’ve got this!

Frequently Asked Questions

How do I know when my porterhouse steak is done?

The best way is to use an instant-read meat thermometer. For medium-rare, look for 130–135°F (54–57°C) at the thickest part. Remember, the steak will rise a few degrees as it rests.

Can I use dried herbs instead of fresh for the butter?

Yes! Just use half the amount since dried herbs are stronger. The flavor is still fantastic, though fresh herbs give a brighter taste.

What if I don’t have a grill?

No worries! A cast iron skillet on the stovetop works perfectly. Sear both sides, then finish in a 425°F (220°C) oven until your desired doneness.

Can I make the herb butter ahead of time?

Absolutely. Whip it up to two days in advance and keep it in the fridge. Let it soften before using so it spreads easily over the hot steak.

Is porterhouse steak good for leftovers?

Definitely! Slice and store in the fridge for up to three days. It’s great in salads, sandwiches, or reheated gently in a skillet with a bit more butter.

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