Blackstone Porterhouse

Today we’re showing you how to make a killer Blackstone Porterhouse right on the griddle, seasoned with our custom smoky SPG rub, and seared in beef tallow. What you get is a deeply crusted exterior and a perfect medium‑rare interior (or whatever your preferred doneness is). You can adapt timing slightly for different finished temperatures, but keep the technique: high heat, fat contact, short cooking intervals, and a good rest.

Blackstone Porterhouse Steak

This porterhouse makes a dramatic centerpiece for a nice dinner with guests. Pair it with sides that balance its richness. Think grilled vegetables, roasted potatoes, or a nice crisp salad. You’ll feel proud serving something that looks and tastes like it came from a steakhouse, made right at home.

Why You’ll Love This Dish

• Big Beef Flavor – Bold, beefy flavor thanks to simple seasoning.
• Perfect Crust – Crusty exterior with a tender, juicy interior.
• So Simple – Minimal fuss with just a few ingredients and a straightforward cooking method.
• Looks Amazing – Impressive presentation for guests!
• Scalable – You can adjust for smaller or larger steaks and groups.

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Blackstone Porterhouse Grocery List

Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.

• Porterhouse Steak – Thick, bone-in cut combining strip and tenderloin sections. Best cooked hot and fast.
• OWYD Smokey SPG Rub – Salt, pepper, garlic blend with a smoky twist. Enhances beef’s natural flavor.
• Beef Tallow – High smoke point and strong beef flavor. Helps create that perfect crust on the griddle.
• Fresh Cracked Black Pepper – Optional for finishing. Adds texture and sharpness.
• Coarse Sea Salt – Optional finisher to brighten the flavor just before serving.

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How To Make A Porterhouse On The Griddle

Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.

1. Bring To Room Temp – Remove steak from fridge about 30 minutes before cooking so it comes closer to room temperature.
2. Preheat – Preheat your griddle on medium‑high until it’s very hot.
3. Season – Coat both sides of the steak evenly with the SPG rub, pressing it into the surface.
4. Add Tallow – Drop beef tallow onto the griddle center, let it melt and spread it into a circle.
5. Cook – Place the steak in the melted tallow, sear 3–5 minutes until a good crust forms, then flip. Continue cooking until the second side crusts and internal temp is ~3–4°F below your target doneness (around 128–130°F for medium rare).
6. Rest – Remove steak, tent with foil, and let it rest 5–10 minutes before slicing.

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Blackstone Porterhouse FAQ

How Should I Store Leftover Steak?

Wrap cooled slices tightly in foil or plastic wrap or in an airtight container. Refrigerate up to 2–3 days. Reheat gently (see below) to avoid overcooking.

What’s The Best Way To Reheat Without Overcooking?

Use a low oven (250–275°F) and warm the steak on a wire rack until internal temp reaches eating temperature. Or use a sous vide bath at your desired temp for precision.

Can I Prepare This Ahead Of Time?

You can season the steak a few hours ahead (or even overnight) and keep it wrapped in the fridge. Let it come to room temp before cooking. Don’t sear until you’re ready.

What Variations Or Substitutions Work?

You may substitute clarified butter or other high‑smoke‑point fats for the tallow. You can swap the SPG rub for your favorite steak seasoning. For different doneness, adjust pull temperature accordingly (for rare, pull at ~120–122°F; for medium ~135°F etc.).

Tips For Success

• Get A Good Thermometer – We love our Thermoworks instant-read thermometers and use them for almost every cook! They are reliable, high-quality, and such a great addition to your grilling tools.
• Don’t Mess With It (too much) – In order to develop that signature crust, it needs to maintain constant contact with the cooking surface. So don’t move it around, check it, or otherwise mess with it too much!

Blackstone Pork Chops

Serve This With…

• Blackstone Asparagus or Traeger Grilled Broccolini
• Smoked Boursin Mashed Potatoes or Traeger Roasted Fingerling Potatoes
• A crisp wedge salad with Bacon Blue Cheese Dressing
• Panko Fried Onion Rings or Traeger Corn on the Cob
• A simple Chimichurri or Garlic Herb Compound Butter

This method gives you a steak that’s dramatic, flavorful, and satisfying without overcomplicating things. You’ll enjoy that moment when you slice it and see a perfectly cooked interior. Cook it confidently, serve it proudly, and enjoy every rich, savory bite.

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