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Perfect Grilled Porterhouse Recipe with Easy Blue Cheese Butter

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A quick and easy grilled porterhouse steak topped with a creamy, tangy blue cheese compound butter that melts perfectly over the meat, delivering bold and comforting flavors ideal for special occasions or casual dinners.

Ingredients

Scale
  • 1 large porterhouse steak, about 1.5 to 2 inches thick (roughly 20 oz / 570 g)
  • Salt, preferably kosher or sea salt
  • Freshly ground black pepper
  • Olive oil or avocado oil for brushing
  • 4 tablespoons unsalted butter, softened
  • 2 ounces blue cheese, crumbled (Roquefort or Gorgonzola recommended)
  • 1 small clove garlic, finely minced
  • 1 teaspoon fresh thyme leaves, chopped (or ½ teaspoon dried thyme)
  • Freshly ground black pepper, to taste
  • Optional: a few drops of lemon juice

Instructions

  1. Prepare the Compound Butter (10 minutes): In a small bowl, combine softened unsalted butter, crumbled blue cheese, minced garlic, chopped thyme, and a pinch of black pepper. Mix well until creamy and evenly blended. Optionally add a few drops of lemon juice. Shape into a log using plastic wrap and refrigerate.
  2. Prep the Steak (5 minutes): Bring the porterhouse to room temperature about 30 minutes before cooking. Pat dry with paper towels. Brush both sides lightly with olive or avocado oil. Season generously with salt and freshly ground black pepper.
  3. Preheat the Grill: Light grill for direct high heat aiming for 450–500°F (230–260°C). If using a grill pan, preheat over medium-high heat until smoking hot.
  4. Grill the Porterhouse (8–10 minutes per side): Place steak on grill and cook 8–10 minutes on first side without moving. Flip carefully and grill another 8–10 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Use an instant-read thermometer to check doneness.
  5. Rest the Steak (10 minutes): Transfer steak to a plate, tent loosely with foil, and let rest for 10 minutes to redistribute juices.
  6. Serve with Blue Cheese Butter: Slice compound butter into medallions and place on top of steak while resting or just before serving to melt over the meat.

Notes

Let steak come to room temperature before grilling for even cooking. Use an instant-read thermometer to avoid overcooking. Rest steak for 10 minutes after grilling to keep it juicy. If compound butter is too cold, slice thin medallions and let soften before topping steak. Keep a spray bottle of water handy to control flare-ups on the grill.

Nutrition

Keywords: porterhouse steak, grilled steak, blue cheese butter, compound butter, easy steak recipe, backyard BBQ, special occasion steak

Find it online: https://magnetmeal.com/perfect-grilled-porterhouse-recipe-with-easy-blue-cheese-butter/