Grilled Porterhouse with Compound Butter Finish
Introduction
Porterhouse is a steak built for the grill. With a fine grain, a fat cap that crisps over the coals, and plenty of beefy flavour, it takes high heat beautifully, developing a deep crust while staying juicy through the centre. Finishing it with a compound butter melts savoury, herby richness straight into the hot steak.
This is a confident, simple cook for a good grass fed porterhouse: season, grill hot, rest, and top with butter. The butter can be made ahead, so the cooking itself takes only minutes.
Ingredients
For 2 servings
- 2 x 300gporterhouse steaks3cm thick, at room temperature
- 2 tspsea salt
- 1 tspblack pepperfreshly cracked
- 1 tbspbeef tallow or oilfor the grill
- 60gbuttersoftened, for the compound butter
- 1 clovegarlicfinely minced, for the compound butter
- 1 tbspparsleyfinely chopped, for the compound butter
- 1 tspthymefresh, for the compound butter
- 1 tspDijon mustardoptional, for the compound butter
Utensils
6 items to gather · Tap to tick off
- Grill or BBQ
- Tongs
- Small bowl
- Baking paper
- Meat thermometer
- Chopping board
Cooking Steps
Make the compound butter
Mash the softened butter with the garlic, parsley, thyme, and optional mustard. Roll in baking paper and chill until firm.
Season and temper
Take the steaks out of the fridge 30 minutes before cooking, pat dry, and season generously with salt and pepper, including the fat cap.
Heat the grill
Heat a grill or BBQ to high. Lightly oil the grates or brush the steaks with tallow.
Grill
Grill the steaks for 3 to 4 minutes per side for medium rare, rendering the fat edge against the grate as well. Pull at 52 to 54°C.
Rest with butter
Rest the steaks for 5 to 6 minutes, topping each with a slice of compound butter so it melts over the surface.
Slice and serve
Slice against the grain and serve with the melted butter spooned over.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is porterhouse steak in Australia? +
In Australia, porterhouse is the boneless short loin cut, also sold as sirloin, striploin, or New York strip. It has a fine grain, a firm bite, and a fat cap that crisps under high heat. It is leaner than scotch fillet but more robust than eye fillet, which makes it a favourite for the grill.
How long do you grill a porterhouse? +
Grill a 3cm porterhouse for 3 to 4 minutes per side over high heat for medium rare, rendering the fat edge against the grate as well. Pull at 52 to 54°C and rest for 5 to 6 minutes. Thicker steaks need longer, so use a thermometer to be sure.
What is compound butter? +
Compound butter is softened butter mixed with aromatics such as garlic, herbs, and mustard, then chilled into a log and sliced. Placed on a hot steak while it rests, it melts into a quick, rich sauce that carries savoury flavour across the meat. It can be made ahead and frozen.
Should you grill porterhouse over direct or indirect heat? +
For a 3cm steak, direct high heat is ideal to build a crust quickly while keeping the centre pink. For very thick steaks, sear over direct heat then move to indirect to finish gently. Either way, render the fat edge against the grate and rest before slicing.
How do you keep porterhouse from drying out? +
Bring it to room temperature, cook over high heat to medium rare, and rest it. Porterhouse is leaner than marbled cuts, so pulling at 52 to 54°C and resting for 5 to 6 minutes keeps it juicy. A finishing knob of compound butter adds back richness and moisture.
