Mastering the Grill: Your Guide to a Perfect Weber Kettle Grilled Porterhouse Steak with Thyme-Butter and Lemon
Few cuts of beef command as much admiration and desire as the porterhouse steak. Often considered the king of steaks, its popularity stems from a magnificent duality, offering the best of two distinct worlds in a single, impressive package. Like its close cousin, the T-bone, the porterhouse features a unique “T” shaped bone that cleanly separates two highly prized cuts: a generous New York strip steak on one side and a succulent, tender filet mignon on the other. What elevates a porterhouse above a standard T-bone is the sheer size of its filet portion; to earn the prestigious porterhouse designation, the filet must measure at least 1.25 inches thick from the bone to its widest point. This ensures a substantial, melt-in-your-mouth experience from the tenderloin.
The beauty of the porterhouse lies in its diverse flavor profile. The New York strip side delivers a robust, beefy flavor with a satisfying chew, thanks to its marbling and texture. In contrast, the filet mignon side offers unparalleled tenderness and a milder, buttery taste that truly melts in your mouth. Adding to this symphony of flavors is the distinctive, rich taste imparted by the bone itself during grilling, which slowly renders its fats and juices into the surrounding meat. This creates an unparalleled three-punch combination of juicy, mouthwatering, and truly heavenly meat deliciousness, making the porterhouse a unique and sought-after culinary experience in the steak universe.
Why This Weber Kettle Grilled Porterhouse Steak with Thyme-Butter and Lemon is a Must-Try
This particular recipe for a Weber Kettle grilled porterhouse steak goes beyond just preparing a premium cut. It elevates the experience with complementary flavors and a straightforward approach that yields spectacular results every time.
- An Exquisite Combination of Flavors: While the porterhouse steak inherently boasts an incredible, bold, and meaty flavor, the thoughtful addition of rich butter, aromatic fresh thyme, and bright, zesty lemon takes it to an entirely new level. The thyme-infused butter bastes the steak, adding moisture and depth, while the grilled lemon provides a burst of acidity that cuts through the richness, balancing and accentuating the beef’s natural goodness. This creates a harmonious blend that enhances every bite.
- Remarkably Simple Ingredients: Despite its luxurious taste, this recipe requires only five basic, easy-to-find ingredients. Beyond your magnificent porterhouse steak, you’ll only need essential salt and pepper, high-quality unsalted butter, fresh thyme sprigs, and a couple of lemons. These simple components work magic, proving that extraordinary flavor doesn’t require a complicated pantry.
- Effortless Preparation and Grilling: You might expect a steak this good to be challenging, but the process is surprisingly simple. There are essentially three core steps: perfectly grilling the porterhouse and lemons, quickly preparing the aromatic thyme-butter, and then combining them for a truly unforgettable meal. The final, most enjoyable step, of course, is devouring your perfectly cooked, flavor-packed creation!
Essential Ingredients for Your Weber Kettle Porterhouse Steak
Selecting quality ingredients is paramount when cooking a premium cut like the porterhouse. Here’s what you’ll need to create this exceptional dish:
- One Very Large, Thick Porterhouse Steak: Aim for a cut approximately 2 pounds and 1 ½ inches thick. The thickness is crucial for achieving a beautiful sear while keeping the interior juicy and tender. Look for good marbling – the fine flecks of fat within the muscle – which contributes significantly to flavor and moisture.
- 1 Teaspoon Each Salt and Pepper: Use coarse sea salt or kosher salt and freshly ground black pepper. These are your foundational seasonings; a liberal application is key to forming a delicious crust.
- 4 Tablespoons (1/2 a Stick) Unsalted Butter: Unsalted butter allows you to control the overall saltiness of the dish. It will be melted and infused with thyme to create a rich, savory topping for your steak.
- 6 Thyme Sprigs: Fresh thyme is essential. Its earthy, slightly floral notes complement beef wonderfully. Don’t substitute with dried thyme for the infused butter, as the flavor won’t be the same.
- 2 Lemons, Cut in Half Crosswise: Fresh lemons provide the necessary acidity to brighten the dish. Grilling them intensifies their sweetness and makes them easier to squeeze, adding a smoky, tart counterpoint to the rich steak.
Detailed Directions for Grilling Porterhouse Steak with Thyme-Butter and Lemon on a Weber Kettle
Achieving a perfectly grilled porterhouse on a Weber Kettle is a straightforward process when you follow these steps. Precision in preparation and temperature management are your keys to success.
1. Set Up Your Weber Kettle for Direct Grilling: Begin by filling your charcoal chimney fire starter with a sufficient amount of charcoal briquettes. Ignite them, and once they are glowing red and covered in a light grey ash (this indicates they are fully lit and ready), carefully empty the chimney into the center of your Weber Kettle’s charcoal grate. Using long-handled tongs, spread the hot briquettes evenly to form a single, neat pile. This setup creates a consistent direct heat zone ideal for searing your steak and achieving that beautiful crust.
2. Bring the Porterhouse Steak to Room Temperature and Season: Approximately 15 to 20 minutes before you plan to grill, remove the porterhouse steak from the refrigerator and let it rest on a plate. Bringing the steak closer to room temperature ensures more even cooking throughout. Just before seasoning, gently pat both sides of the steak dry with paper towels. This crucial step removes surface moisture, which is essential for achieving a good sear and a flavorful crust. Once patted dry, liberally apply the salt and pepper to both sides, ensuring every surface is well-coated for maximum flavor.
3. Place the Porterhouse Steak and Lemons on the Grill Grate: Carefully place the seasoned porterhouse steak directly onto the preheated Weber Kettle grill grate, positioned directly over the hot coals. Grill for approximately 5 minutes to achieve a beautiful sear and deep grill marks. After the initial 5 minutes, use tongs to flip the steak over and grill for another five minutes. Cooking times may vary slightly depending on the exact thickness of your porterhouse steak and your desired doneness. To ensure accuracy, check the internal temperature of the porterhouse steak in its thickest part (away from the bone) with an instant-read meat thermometer. For a perfect medium-rare, aim for an internal temperature of 130 degrees Fahrenheit. Simultaneously, when you flip the steak, place the four lemon halves on the grill grate, cut-side down, allowing them to char beautifully. This charring process caramelizes the sugars in the lemon, intensifying its flavor and making it incredibly juicy for squeezing later.
4. Prepare the Thyme-Butter: While your porterhouse steak is actively grilling, quickly prepare the aromatic thyme-butter. In a small sauté pan, melt the unsalted butter over low to medium heat. Once the butter is fully melted and begins to lightly foam, add the fresh thyme sprigs. Allow the thyme to gently simmer in the butter for a few minutes. This process infuses the butter with the earthy, fragrant essence of the thyme, creating a rich and flavorful topping that will perfectly complement your grilled steak. Be careful not to burn the butter.
5. Remove the Porterhouse Steak, Rest, and Serve: Once the porterhouse steak reaches your desired internal temperature, carefully remove it from the Weber Kettle grill and place it on a clean plate or cutting board. It is absolutely crucial to let the steak rest for at least five minutes. This resting period allows the juices, which have been driven to the center of the steak during cooking, to redistribute evenly throughout the meat, ensuring every bite is moist and flavorful. Skipping this step often results in a dry steak. After resting, generously drizzle the warm, aromatic thyme-butter over the porterhouse steak. Then, take the grilled lemon halves and squeeze their warm, smoky juice over the steak, adding a bright, zesty finish. Carve the steak (or serve it whole, as suggested in our tips below) and serve immediately to enjoy this masterpiece.
Variations and Substitutions for Your Weber Kettle Grilled Porterhouse Steak
While the porterhouse is exceptional, and the thyme-butter and lemon pairing is a classic, don’t hesitate to experiment with different cuts and flavors to suit your preferences or what you have on hand.
Try Other Cuts of Steak: Although we passionately champion the magnificent porterhouse here, the thyme-butter and grilled lemon combination is incredibly versatile and pairs wonderfully with many other hearty cuts of steak. Consider a thick-cut ribeye for its intense marbling and rich flavor, a tomahawk chop for an impressive presentation, a robust New York strip for its signature beefiness, a more economical London broil (often top round or flank steak, best marinated), or a flavorful tri-tip. Each of these cuts will benefit from the bright, savory notes of the thyme-butter and lemon, offering a slightly different but equally delicious experience.
Use Other Fresh Herbs for Flavor Infusion: The fresh thyme, butter, and grilled lemon create an extraordinary synergy of flavors that perfectly enhances the beefy goodness of the porterhouse steak. However, feel free to explore other fresh herbs to customize the taste. Dill offers a delicate, fresh note; rosemary provides a pungent, piney aroma; sage contributes an earthy, slightly peppery flavor; basil adds a sweet, peppery twist; oregano offers a Mediterranean zest; and fresh parsley can provide a vibrant, clean finish. Each herb will impart its unique character to the infused butter, creating a new dimension of flavor for your grilled steak.
Add Soaked Wood Chips for a Smoky Kiss: If you’re looking to introduce an additional layer of complexity and a delightful smoky flavor to your porterhouse steak, consider adding some small wood chunks or wood chips to your charcoal setup. Soak the wood chips in water for at least 30 minutes prior to grilling – this prevents them from burning too quickly and encourages a slow, steady smoke. Once your charcoal is ready, simply sprinkle the soaked wood chips directly onto the top of your hot charcoal pile. The resulting smoke will gently permeate the steak, adding a subtle yet distinct smoky goodness that complements the rich beef beautifully. Experiment with different wood types like hickory, mesquite, or applewood for varying smoky profiles.
Pro Tips and Tricks for Grilling a Porterhouse Steak on Your Weber Kettle
Elevate your grilling game with these expert tips, ensuring your porterhouse steak is nothing short of perfection.
The Best Way to Determine Steak Doneness: The most reliable method for perfectly cooked steak is to use an instant-read meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone, which can give an inaccurate reading. The thermometer should slide into the meat very easily. For precise results and to avoid overcooking or undercooking, consult a meat temperature chart for your desired level of doneness (e.g., 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium). Alternatively, with practice, you can learn to judge doneness by touch using the American Heart Association’s “steak doneness test” – learning to “push” on your steak and compare its firmness to different parts of your hand.
Carving: To Remove the Bone or Not? Most high-end steak houses will carve the New York strip and filet off the bone, slice the meat into smaller, elegant portions, and present it artfully to their customers. This is perfectly acceptable and often expected in a fine dining setting. However, when grilling at home, there’s a certain rustic charm and impressive visual appeal to leaving the bone attached. I personally prefer to serve the porterhouse whole on a large platter. It creates a larger-than-life presentation, signaling generosity and abundance. Let your guests enjoy the experience of carving the meat off the bone themselves, and then perhaps, for the truly dedicated, feast on the flavorful bone afterward.
The Magic of Grilling the Lemon: If you haven’t tried grilling lemons before, prepare for a delightful surprise! Placing lemon halves cut-side down on the hot grill grate performs a wonderful culinary trick. The direct heat caramelizes the natural sugars in the lemon, softening the pulp and making it incredibly juicy and easier to squeeze. More importantly, it infuses the lemon juice with a subtle, smoky char flavor that adds an extra layer of complexity to your steak. Plus, those beautifully charred lemon halves make for a striking and elegant garnish on your serving platter!
Pat Your Steak Dry for a Superior Sear: This simple step is often overlooked but is absolutely critical for achieving that coveted, crispy, and flavorful crust on your steak. Excess moisture on the surface of the meat will steam rather than sear when it hits the hot grill, preventing the Maillard reaction (the browning that creates rich flavors). Always pat your steak thoroughly dry with paper towels just before seasoning.
Preheat Your Grill Adequately: Don’t rush the preheating process. A properly preheated grill ensures even cooking, prevents sticking, and helps achieve those beautiful, distinct grill marks. Allow your Weber Kettle to heat up with the lid on for at least 10-15 minutes after the coals are ready, letting the grate reach a high temperature before placing the steak.
The Indispensable Rest: We’ve mentioned it in the directions, but it bears repeating: resting your steak is non-negotiable. After cooking, the meat fibers are tense, and the juices are concentrated in the center. A rest period allows the fibers to relax and the juices to redistribute throughout the entire cut, resulting in a significantly more tender and juicy steak. Tent it loosely with foil to keep it warm without steaming.
Sourcing the Best Porterhouse: For a truly exceptional meal, start with an exceptional steak. Visit a reputable butcher or a high-quality grocery store. Look for a porterhouse with good marbling (flecks of fat distributed throughout the muscle), a bright cherry-red color, and a firm texture. The thicker the cut, the easier it is to achieve a perfect internal temperature while developing a great crust.
Conclusion: Your Ultimate Grilled Porterhouse Experience
Grilling a porterhouse steak on a Weber Kettle is more than just cooking a meal; it’s an experience that combines the primal joy of fire-cooking with the refined pleasure of a premium cut of beef. This recipe, with its simple yet powerful additions of thyme-infused butter and bright, charred lemon, ensures that every bite is bursting with flavor. From the robust New York strip to the tender filet mignon, separated by that flavorful bone, the porterhouse offers a diverse culinary journey. By following these detailed steps and incorporating our expert tips, you’re not just preparing a steak; you’re crafting a memorable dining event. So fire up your Weber Kettle, savor the aromas, and get ready to enjoy a perfectly grilled porterhouse that will impress even the most discerning steak connoisseur. Happy grilling!
Weber Kettle Grilled Porterhouse Steak with Thyme-Butter and Lemon
Equipment
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1 Weber Kettle Grill
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Charcoal Briquettes
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1 Charcoal Chimney Fire Starter
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Barbecue Tongs
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Small Sauté Pan
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Instant-Read Meat Thermometer
Ingredients
- 1 large, thick porterhouse steak (approximately 2 pounds and 1 ½ inches thick)
- 1 teaspoon each salt and freshly ground black pepper
- 4 tablespoons unsalted butter (1/2 stick)
- 6 fresh thyme sprigs
- 2 lemons, cut in half crosswise
Instructions
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Set up your Weber Kettle grill: Fill your charcoal chimney fire starter with briquettes. Once they are fully lit and covered in ash, empty the chimney into the center of the charcoal grate and spread them evenly for direct grilling. Close the lid and preheat the grill for 10-15 minutes.
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Bring steak to room temperature & season: Let the porterhouse steak rest on a plate for 15-20 minutes. Pat off any moisture with paper towels, then liberally apply salt and pepper to both sides, ensuring even coverage.
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Grill the steak and lemons: Place the seasoned porterhouse steak directly over the hot coals on the grill grate. Grill for 5 minutes to create a sear, then flip the steak. Place the four lemon halves cut-side down on the grill to char. Continue grilling for another 5 minutes. Check the internal temperature in the thickest part of the steak with a meat thermometer; aim for 130°F for medium-rare. Adjust grilling time as needed for desired doneness.
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Make the thyme-butter: While the steak is grilling, melt the butter in a small sauté pan over low heat. Add the fresh thyme sprigs and let them simmer in the butter for a few minutes to infuse their aroma. Keep warm.
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Rest, finish & serve: Remove the grilled porterhouse steak from the Weber Kettle and place it on a plate or cutting board. Let it rest for a minimum of 5 minutes to allow the juices to redistribute. Drizzle the infused thyme-butter generously over the steak, then squeeze the warm, grilled lemon juice over it. Carve into portions or serve whole, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.