Porterhouse Steak BBQ Cook Time
230°C (450°F) High Heat
4–5 min per side (2.5cm thick) • Internal: 55°C (131°F) for medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 49°C (120°F) | 3 min per side | Cool red centre. Soft to touch. |
| Medium-Rare | 55°C (131°F) | 4–5 min per side | Warm red centre. The sweet spot for porterhouse. |
| Medium | 60°C (140°F) | 5–6 min per side | Warm pink centre. Still juicy. |
| Medium-Well | 65°C (149°F) | 6–7 min per side | Slight pink. Starting to dry out. |
| Well-Done | 71°C (160°F) | 7–8 min per side | No pink. We won’t judge, but we’ll shed a quiet tear. |
How to BBQ Porterhouse Steak
1
Remove steak from the fridge 30–45 minutes before cooking. Pat dry with paper towel.
2
Season generously with coarse salt and cracked pepper. That’s all a good porterhouse needs.
3
Preheat BBQ to high heat — 230°C (450°F).
4
Sear for 4–5 minutes per side for medium-rare (2.5cm thick steak).
5
Use an instant-read thermometer — pull at 52°C (126°F), it’ll carry over to 55°C.
6
Rest for at least 5 minutes. This is non-negotiable — cutting too early loses all the juices.
Pro Tips
- A porterhouse is essentially a T-bone with a larger tenderloin section. Treat it like royalty.
- Resting is critical. Five minutes minimum, loosely tented with foil.
- The bone conducts heat differently, so the meat near it cooks slower. Position accordingly.
- For thick cuts (4cm+), use the reverse sear: indirect heat to 45°C, then sear over direct high heat.
- Finish with a knob of butter and a sprig of rosemary on top while resting.
Resting Time
Rest for 5–8 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- AmazingRibs.com — Science-based BBQ and grilling techniques
- Taste.com.au — Australian recipes and BBQ cooking inspiration
- SBS Food — Multicultural Australian BBQ and cooking content
- Kidspot — Family-friendly BBQ recipes and food safety tips
Frequently Asked Questions
How long to BBQ porterhouse steak?
4–5 minutes per side over high heat (230°C/450°F) for medium-rare, for a standard 2.5cm thick steak.
What temperature should porterhouse be?
55°C (131°F) internal for medium-rare. Pull it 2–3 degrees early and let carry-over cooking finish the job.
How do you BBQ a thick porterhouse?
For steaks over 4cm, use the reverse sear method: slow cook on indirect heat to 45°C, then sear over direct high heat for 2 minutes per side.
Should you oil porterhouse before BBQing?
Oil the steak, not the grill. A light brush of high-smoke-point oil (canola, grapeseed) helps prevent sticking and promotes crust formation.