This is one of our favorite cuts when it comes to steak. A Porterhouse offers the best of both worlds, on one side you have the strip and the other, the filet. We did not go overboard with the seasoning for this cook, we kept it quite simple. We used our PK GO so we could get a good sear and also cook indirect.
We hope you enjoy this video!
• 2 LB Porterhouse Steak aka T-Bone
• 1 tsp of salt
• 1 tsp of course black pepper
• 1/2 tsp of black garlic salt
Light a charcoal chimney half full of briquettes and let them ash over. While the charcoal is getting hot, season both sides of the steak with the salt, pepper and garlic salt. Dump your charcoal on one side of your grill and close so it comes up to temperature. Let the seasoning set on the meat for at least 15 more minutes. Place the steak on the hot zone of the grill. Close the lid and sear for 2-3 minutes. Flip the steak and repeat. Once both sides of the steak are seared to perfection, move to the cool zone (no coals) and insert a thermometer. Once the steak reaches your desired temperature (we cooked ours to 135 degrees), remove the steak and let it rest for 15 minutes. Slice and enjoy!
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