Grilling a Porterhouse steak: should I use a marinade or a rub?

Salt and Pepper should be all you will need as Porterhouse is a great cut of steak. Remove the steak from the fridge 30 minutes before grilling so it comes to room temperature. Start you BBQ and BBQ the steak about 4-6 minutes per side, depending on thickness. Remove the steak to a warm platter, cover with foil to keep warm and allow the steak to rest for 10=15 minutes before slicing. This allows the juices to distribute evenly so the steak is cooked evenly through out. If you have meat thermometer check the temperature on the inside of the steak.

Internal Temperature teak

Rare - 120 degrees F

Medium Rare - 125 degrees F

Medium - 130 degrees F

Porterhouse Steak Marinade

Porterhouse Marinade

This is one where my husband would prefer it lightly seasoned with salt, heavily seasoned with fresh cracked pepper, and then grilled to medium-rare. Before serving many grilled types of beef, I top with a nice amount of herb(ed)-butter. Key is to always let your steak rest for about 10 minutes, so that it does not lose its juices when you cut into it. I also like to saute shallots in a bit of butter until just softened, adding a pinch of salt and pepper, and then hit with a few dashes of white wine. Reduce the liquid by cooking just a couple of minutes to consentrate the flavors, and then add blue cheese crumbles. Stir, and immediately pour over grilled steak. Sorry, no exact recipe to offer ~ created this on the fly, and I always just estimate, but it's not difficult as you just add and taste until the flavors are to your liking.

I'll let you in on our family marinade-soy sauce, Worcestershire sauce, and fresh ground pepper. You only need to let it sit for about 30 minutes, and it's fantastic.