Prep the Porterhouse Steak

Start by prepping your steak. Remove it from the packaging and pat it dry.

Season it liberally with salt and let it rest on a wire rack over a baking sheet in the fridge overnight.

Rub the steak with a sprinkle of pepper and ancho powder and let it sit at room temperature for 30 to 45 minutes before you’re ready to grill it.

Prep the Grill

Prep your charcoal grill for a 2-zone fire by lighting charcoal in a charcoal chimney until they are about 70% ashed over.

Then carefully pour the coals, stacking them on one side of your grill.

Clean the grill grates, add wood chips, cover the lid and adjust the air vents to get the temperature to around 400 degrees.

Grill the Steak

When the grill has preheated and the smoke is burning blue and clear, add the porterhouse to the cooler side of the grill.

Grill the porterhouse with the lid on the grill and without touching it for about 2-3 minutes before rotating it 45 degrees F.

Add a small cast iron or heatproof pan to the cooler side of the grill and add the smashed garlic and butter to melt.

Cover the lid and let it cook over indirect heat for another minute or two.

Meanwhile, make your herb brush by tying the fresh rosemary to long tongs or a thick skewer.

Flip the steak when good grill marks have formed, about 5 to 6 minutes in total, and start basting it with the melted garlic-infused butter using the herb brush.

Allow the porterhouse to cook to about 115 degrees F.

When it’s reached 115F, carefully transfer the steak to the hottest part of the grill using long tongs, directly over the coals.

Sear the steak, getting a great crust on both sides. The melted butter and fat will cause flareups, so use long tongs and gloves.

Grill the steak until it reaches 120-125 degrees F, for rare to medium rare, at the thickest part of the tenderloin with an instant-read thermometer.

Rest and Serve

Remove the steak from the grill, transfer it to a clean cutting board and top it with the herbs and a dollop of compound butter to rest for 5 to 10 minutes tented with foil.

As the juices redistribute, the butter will melt over the steak for a more mouthwatering beefy flavor.

To serve, use a sharp knife to slice the juicy steaks from the bone and carve them into thin strips.

Nestle the perfectly grilled porterhouse steak back on either side of the bone for presentation and garnish with minced parsley and flakey salt.