If you’re looking to recreate a true steakhouse experience in your own backyard, this Grilled Porterhouse with Peppercorn Sauce delivers in every way. Thick cut, perfectly marbled, and packed with bold beefy flavor, the porterhouse is often considered the king of steaks. It’s a tender filet and juicy strip all in one impressive cut. When grilled over high heat and finished with a creamy, peppery sauce, it becomes a show stopping centerpiece.
Whether you’re hosting a summer BBQ, planning a date night dinner, or just craving a restaurant quality meal, this recipe walks you through everything you need to know.
Looking for more grilled steak recipes, try this popular Peter Luger Steak, Cowboy Butter Steak, or my favorite the Grilled Tomahawk Steak.
What is the difference between a Porterhouse and T-Bone Steak?
Both the Porterhouse steak and T-Bone look very similar. Each has a tenderloin or filet and a strip. So what makes them different? Well, the Porterhouse is cut from the rear side of the short loin, while the T-Bone is cut from the front. The location impacts the size of the filet in each steak. A porterhouse steak has a larger filet measuring atleast 1.25 inches wide giving you more of the most prized cut.
Ingredients needed for a Grilled Porterhouse with Peppercorn Sauce
- Porterhouse steak: large steak that can easily feed 2-3 people with a filet and strip side.
- Seasoning: I used Dad’s steak seasoning which has the perfect balance of herby, buttery flavors like a well basted steak.
- Peppercorns: dried berries of the pepper plant that add bold, aromatic heat to the sauce.
- Heavy cream: adds creaminess and thickens the sauce.
- Beef broth: liquid base for the peppercorn sauce giving it a savory touch to compliment the protein.
- Chives: add a burst of freshness to the dish once plated.
Prep the Steak
Porterhouse steak is a very flavorful steak. Not only does it have the tenderness from the filet mignon, but the rich beefy flavors from the marbled NY strip. It’s a very large and thick cut of beef, which allows for a heavy dose of seasoning without compromising on it’s natural flavors.
To start, drizzle some W Sauce over the steak. This will work as a binder for the seasoning. For the seasoning, I used Dad’s Steak seasoning which adds rich butter, garlic and herb flavors without compromising the natural taste of the beef.
Make sure to coat all sides of the steak. Once seasoned, set aside in room temperature for 45 minutes to 1 hour allowing the seasoning to penetrate the meat for maximum flavor.
Dad’s Seasonings
Must have grillin seasonings!
Grill the porterhouse steak
The best method to grill the perfect porterhouse steak is to use the reverse sear method.
Now, the trick is to cook the porterhouse steak evenly with 2 different cuts of meat. The smaller side is the filet mignon which is leaner. This side will cook a lot faster vs. the larger NY strip side that is more fatty. If you want the entire piece to have the same doneness, then you need to monitor the temp on both sides of the bone. To help even the cooking process, rotate the steak along with the traditional flipping.
Start by preheating the grill to a high heat or 400 degrees. Set it for dual zone cooking. This means you have an indirect side as well as direct heat.
Place the seasoned porterhouse steak on the indirect side first. Cook until the internal temperature reads 110 degrees. Flip it and rotate every 3-5 minutes to ensure an even cook on both cuts.
Next, move it to the direct side and sear all sides of the steak not just the top and bottom. For a perfect medium rare, remove it off the grill between 120 and 125 degrees.
Temperature Guide For Steak
- Medium-rare: 120-130 degrees Fahrenheit
- Medium: 130-140 degrees Fahrenheit
- Medium-well: 140-150 degrees Fahrenheit
Let it rest for 10-15 minutes before cutting into the steak.
Recipe Tip
Rotate the porterhouse steak on the indirect side to ensure an even cook on both sides and cuts of beef.
How to make a peppercorn sauce
This simple and easy Peppercorn sauce is so delicious, you’ll find yourself making it more frequently.
In a saucepan, add some olive oil and saute chopped shallots and whole peppercorns. Next add in the whiskey (optional) and cook for another minute before adding beef broth, heavy cream, Worcestershire sauce, salt and pepper to your taste.
Cook until the sauce reduces to a thicker consistency. Add in a tbsp of butter to make the sauce creamy.
Serving Suggestions
This Grilled Porterhouse with Peppercorn Sauce is perfectly served sliced on a bed of the sauce and topped some chopped chives or green onion. Start by separating the filet and strip from the bone and slice against the grain for maximum tenderness.
Add a baked potato, fresh salad and you have the perfect meal. Looking for more veggies try these balsamic brussels sprouts.
Recipe Tip
Slice before serving: Cut along the bone and slice each section separately.
Why You’ll Love This Recipe
- Two steaks in one: Enjoy both filet mignon and strip steak in a single cut
- Perfect for grilling: Thick cut handles high heat beautifully
- Bold flavor: Peppercorn sauce adds a creamy, slightly spicy finish
- Impressive presentation: Ideal for entertaining or special occasions
- Simple ingredients: Big flavor without complicated steps
Final Thoughts
This Grilled Porterhouse with Peppercorn Sauce is everything you want in a steak dinner, juicy, flavorful, and undeniably impressive. With a few simple techniques and quality ingredients, you can achieve steakhouse-level results right at home. Fire up the grill, pour yourself a drink, and enjoy one of the most satisfying meals you’ll ever make.
Frequently Asked Questions:
What cut of steak should I use? Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
At what temperature should I remove the steak? The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
If you tried this Grilled Porterhouse with Peppercorn Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Grilled Porterhouse with Peppercorn Sauce
This Grilled Porterhouse with Peppercorn Sauce meal delivers in every way. It's a tender filet and juicy strip all in one impressive cut. Grilled over high heat and finished with a creamy, peppery sauce, it becomes a show stopping centerpiece.
Course barbecue, main, dinner, party food
Cuisine American, Steakhouse
Keyword peppercorn sauce, beef broth, heavy cream, tender, grilled porterhouse with peppercorn sauce, steak, filet, strip, steak sauce, creamy sauce, grillin with dad recipes, grilled steak.
Prep Time 5 minutes minutes
Cook Time 40 minutes minutes
Servings 2 People
Calories 826kcal
Steak Ingredients
- 1 Porterhouse steak
- 1 tbsp Worcestershire sauce
- 2 tbsp Steak seasoning
- 2 tbsp Chives (chopped)
Peppercorn Sauce Ingredients
- 1 tbsp Olive oil
- 1 Shallot - chopped
- 1/4 cup Whole peppercorns
- 1/4 cup Whiskey
- 1 cup Beef broth
- 1/2 cup Heavy cream
- salt and pepper for taste
Drizzle Worcestershire sauce over the steak and season with Steak seasoning.
Set aside in room temperature for 45 minutes to 1 hour.
Preheat the grill to a high heat or 400 degrees. Set it for dual zone cooking.
Grill the steak on the indirect side first until the internal temperature reads 110 degrees. Flip it and rotate every 3-5 minutes to ensure an even cook on both cuts.
Next, move it to the direct side and sear all sides of the steak not just the top and bottom. For a perfect medium rare, remove it from the grill between 120 and 125 degrees.
Let it rest for 10-15 minutes.
In a saucepan, add some olive oil and saute chopped shallots and whole peppercorns. Next add in the whiskey (optional) and cook for another minute before adding beef broth, heavy cream, Worcestershire sauce, salt and pepper to your taste.
This Grilled Porterhouse with PeppercornSauce is perfectly served sliced on a bed of the sauce and some chopped chives or green onion. Add a baked potato, fresh salad and you have the perfect meal.
- Use a meat thermometer: It’s the most reliable way to avoid overcooking
- Don’t skip resting: Keeps the steak juicy and tender
- Reverse sear option: For thicker steaks, cook low first, then sear
- Slice before serving: Cut along the bone and slice each section separately
Calories: 826kcal | Carbohydrates: 27g | Protein: 42g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 162mg | Sodium: 673mg | Potassium: 1177mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 3mg | Calcium: 241mg | Iron: 9mg
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