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Perfect Grilled Porterhouse Steak Recipe with Easy Blue Cheese Butter

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This recipe features a perfectly grilled porterhouse steak topped with a tangy, creamy blue cheese compound butter that elevates the steak to steakhouse quality with simple ingredients and easy preparation.

Ingredients

Scale
  • 1 porterhouse steak (about 24 oz / 1.5 to 2 inches thick), well-marbled, USDA Choice or Prime
  • Kosher salt, for seasoning
  • Freshly cracked black pepper, for seasoning
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (60 g) blue cheese, crumbled (Stilton or Roquefort recommended)
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh lemon juice
  • Pinch of black pepper

Instructions

  1. In a medium bowl, combine softened unsalted butter, crumbled blue cheese, minced garlic, chopped fresh parsley, fresh lemon juice, and a pinch of black pepper. Mix well until evenly combined.
  2. Transfer the butter mixture onto a piece of plastic wrap or parchment paper. Roll into a log shape about 1.5 inches in diameter. Chill in the fridge for at least 30 minutes to firm up while preparing the steak.
  3. Pat the porterhouse steak dry with paper towels to help achieve a nice crust. Generously season both sides with kosher salt and freshly cracked black pepper. Let rest at room temperature for 20-30 minutes.
  4. Preheat grill to medium-high heat (about 450°F / 230°C). For charcoal grills, arrange coals to create a two-zone fire—one side hot for searing, one cooler for finishing.
  5. Place the porterhouse steak over the hot zone for 4-5 minutes without moving to develop a crust. Flip and sear the other side for another 4-5 minutes.
  6. Move the steak to the cooler side of the grill to finish cooking to desired doneness. Use an instant-read thermometer: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium. This usually takes 3-5 minutes.
  7. Remove steak from grill and tent loosely with foil. Rest for 10 minutes to let juices redistribute.
  8. Slice rounds from the chilled blue cheese compound butter log and place on top of the warm steak. Allow butter to melt slowly and serve.

Notes

Use a thermometer for perfect doneness. Let steak rest for at least 10 minutes before slicing. Rotate steak 45 degrees halfway through each sear for grill marks. If no grill is available, use a cast iron skillet with oven finish. Blue cheese can be substituted with feta or goat cheese. Compound butter can be made ahead and stored refrigerated or frozen.

Nutrition

Keywords: porterhouse steak, grilled steak, blue cheese butter, compound butter, steak recipe, easy steak, grilling, backyard cookout

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