Description
To grill a porterhouse, start hot and fast, giving the surface a good sear. Cook it to the point right before the fat would start to burn, then flip it and sear the other side. To get those restaurant-style diamond grill marks, rotate it 45 degrees on the same side before you flip it and repeat on the other side.
Once it browns on both sides, move it to a cooler part of the grill to finish it to your desired doneness. To add richness, place a pat of butter in the center of the steak a few minutes before you pull it off the grill. This is a popular restaurant trick that brings out the flavor.
* Please note - grass-fed beef is leaner and can cook up to 30% faster *