Cooking the 3 plus inch Porterhouse ( on the grill )?

I attemped to do this over the weekend, I did the sear, and indirect heating on the bone with rotations. But what I found is the tip ( top ) of the roast got done to fast and was well done compared to the meat by the bone.

I am thinking that it is hotter in the upper part of the dome, so the roast cooked the tip way faster than it should of… do you think cooking it in some inverse fasion , tip down/ Bone UP ( geez that even sounds bad ) would work ?

Or would it be better to just point it away from the heat source and flat?


grill for a little char and grill marks, then oven finish.

Agree with Alan. Either that or put the fire all the way off to the side and the meat on the other side and cover the grill with a little opening for air to get in. Personally I’d just sear on the grill (my wife really likes the char the grill gives) and then finish off in the oven. This gives a nice even doneness to the meat and has worked every time for us.

What temp in the oven guys? High or low ?


350 seems to work well

During the summer if I dont want to heat up the house I will pull the steak off to the side for indirect cooking after searing.

Adjust the vents till you reach desired temp in the grill

325 to 350 is what I would use for the oven temperature. Might take awhile to finish cooking but the steak will be done the same all the way through. The key is to get the grill as hot as possible to get a quick sear on the steak (and so as not to cook the meat very far through) then put the steak in the oven on a rack (I sometimes just use a round baking rack in a cast iron pan).

I like to cook it on the grill the whole way.
Sear both sides and move to an indirect area.
I like to turn the meat up on the t- bone side and let it finish roasting that way.

Pull slightly too rare- Very important to let the meat rest to carry over cooking.

there is also something called the Finney method
"Bucking traditional cooking thoughts, Chris Finney pioneered the “Reverse Sear” method of cooking. Traditional thinking has it that you sear a steak or roast (to seal in juices) and then reduce temps to finish cooking but doing research Chris found the opposite to be true. Searing the meat damages the cell walls and releases moisture, but roasting alone didn’t add a lot of flavor like the searing did. What about searing after the meat was cooked? “That’s just crazy talk”… but exactly what he found that you need to do. For more than 3 yrs Chris tried to get fellow cooks to try his method of cooking steaks and roasts with little success until… Unbeknownst to them, “Cooks Illustrated” and “America’s Test Kitchen” proved out “The Method” in 2007 using an oven and then a cast iron skillet. And, Alton Brown used basically the same method for cooking rib roasts in the oven. Now ceramic grill users are finding the benefit of the “Reverse Sear” because it is easier (and faster) to raise the temp in a ceramic cooker than lower it. In 2007 a Florida newspaper touted the advantages of using “The Finney Method” in an article called “To Sear, or not to Sear”.

Either way should work (sear first or last). The big thing is to cook in a temperature controlled enviroment which isn’t super hot and to sear over a super hot flame to get the charred goodness.

All good advice. Just remember that the pointy end of the thing is always going to cook faster because there’s less bone, and bone is a poor conductor of heat.

I agree with scamhi. I’ve never done it that way but read the best chef in England does a 12 to 18 hour steak.

  1. Hits with a torch (I think to kill the surface bugs)
  2. then into a 120f oven for a very long time
  3. then finishes on the grill to the desired doneness, he turns it often in this last step.

Frank/ Suzanne,

I cant hit 120f dry heat ( Frank ) … but I think I should maybe try to cook this like the Alton Brown Prime rib ( Suzanne ). Cook @ 225 till desired temp… then hit it super hot sear. The only thing about oven cooking is I cant add that bit of smoke to my steak ( roast ).

Best… Thanks


Paul are you using gas or charcoal outside?
Can’t you heat half of the grill and cook the steak covered on the un-lit side?
and then crank it up to sear on the direct side.

This one I cooked on gas!!


[quote=“Paul Bacino”]This one I cooked on the gas grill

looks good, was it overcooked inside?

Based on how little the meat has shrunk from the bone (one of my ways of telling), it’s perfect.


The tip of the roast and the front line edges were. I would say the top ( tip ) 1.5 inches of the shell was well done and about 1 inch in from the front edge. A bit much for us!! Had grandma been there it been perfect for her> [wink.gif]

Otherwise not bad!!


The method of sticking it in a 200deg F oven (make sure it’s calibrated) on a rack for 30 minutes, then slapping it on the grill would work well for such a thick steak.


I think this is my next method of choice…


This is exactly the type of steak that loves to be sous vide at 120F for an hour and finished quickly in a cast iron. By shifting the pot of water off the burner you can generally get the liquid to hold temp pretty easily without an immersion circulator (how I did it for years) provided you use a large enough mass of water - think large stock pot. You can even just drop it in a Ziplock freezer bag if you don’t have a sealer. If you like it to see a bit more time on the grill you can always do it at 100-110 to get the meat almost there and then roast it a bit longer on the grill or in the pan. Feel free to PM me if you want a few more tips using this method.