Tips For Grilling Porterhouse Steak

What to watch out for when grilling steak? When grilling more than one type of steak, it is advisable to grill more than one at a time to enhance the flavor. It is also essential to place the grills on the grill grid when the charcoal is no longer flaming but is charring. It should also be remembered that we do not damage the surface of the steak, as this will allow the tasty juice to flow out. More intense flavors are obtained by seasoning the porterhouse once more just before baking. Also, drizzle the porterhouse marinated in oil well before frying to prevent the charcoal from burning.

How to grill fish? It is advisable to spice up the fish the day before, mustard it, or oil it with butter or butter, as this will make it crunchier. Grilled fish also retain vitamins, trace elements, and flavors. Do not pry fish for grilling, as otherwise valuable juices will run out during cooking. Therefore, the rotation should not be done with a fork, but with a porterhouse rotator. During cooking, oil the fish occasionally to avoid sticking to the fiber. Only when it is ready, then salt it. If you wish, you can dehydrate the fish by dipping in parallel before dicing. When the food is prepared, spread it with spicy butter or add some spicy sauce. 

How to season? Salt both sides of the grilled ​​porterhouse steak, but season only one side, because when you place the flavored part on the grid, it must be set so that the valuable spice does not fall into the coals. The golden rule is that the spice should never suppress the specific basic taste of the food, but rather enhance it. Grate the steak on the grill with a spicy oil or use rosemary or marjoram. 

Can we grill steak during grilling? Yes, of course. With various tasty oils or even drinks. Unique flavors can be obtained by spreading them with whiskey, rum, or beer, for example. Gourmets can also make a spice broom: make a small bunch of lemongrass, rosemary, and thyme. Let's soak it in oil and pat the steak with it.


Barbecues with a lid, can also be used like any other one, but taking advantage of the lid will allow you to grill and smoke food with a perfect combination.

6 servings

1.5 kg (3 lb) of steak
3 cloves of garlic, sliced

Fresh herb marinade
4 tablespoons of fresh rosemary, minced
4 tablespoons of fresh mint, minced
½ cup (125 ml, 4 oz) of white wine vinegar
¼ (60 ml, 2 oz) of olive oil
freshly ground black pepper


1.     Marinade: place, the rosemary, mint, vinegar, oil and pepper in a bowl and mix.

2.     Make several small cuts over the steak. In each one put a slice of garlic. Place the steak in a glass or ceramic tray and pour the marinade over it, cover and marinate in the fridge for 4 hours.

3.     Heat the barbecue with a lid to medium temperature. Place the steak on a wire grid and cover with the marinade mix, then place the grid over a pan which goes on the grill, lower the lid and let it cook, moistening it once in a while for 1½-2 hours or until the steak is tender. Cover and let it sit for 15 minutes before cutting.