Listen up, carnivores! My 3 lb Porterhouse Steak will satisfy any craving. It’s seasoned with two of my best-selling rubs and seared to perfection on the Weber Kettle Grill . An herb-infused basting butter is the cherry on top!

This steak is big enough to share with friends, but you can always tackle it yourself. Serve it for date nights, game days, or save leftovers for lunch. Either way, you’re in for an unforgettable culinary experience.

3lb Porterhouse Steak on the Weber Kettle Grill | Heath Riles BBQ

When it comes to steak, sometimes, simple is best! I seasoned this 3 lb Porterhouse Steak with Heath Riles BBQ Beef Rub and Heath Riles BBQ Garlic Butter Rub. The result was a juicy, decadent steak bursting with smoky flavor. I know you’ll love this recipe just as much as I did.

The Ingredients

Porterhouse steak. If you’re looking to treat yourself, grab a porterhouse steak! This massive cut of meat is a filet mignon and a New York strip in one. This is a great option for people who don’t want to have to pick one steak or the other! Expect your plate to be filled and your stomach to be satisfied.

Heath Riles BBQ Beef Rub. This delicious blend of salt, pepper, paprika, and chili powder was made for beef. It tastes great on steaks. Don’t be afraid to go heavy on your rubs. A thick steak like this can take it! You can also use this rub on veggies, chicken, or pork. It’s just that versatile.

Heath Riles BBQ Garlic Butter Rub. This AP rub features multiple notes of garlic for a mind-blowing flavor. It goes great with steaks, chicken, pork, seafood, or popcorn. The sky is the limit!

Unsalted butter. I created a silky basting mixture using butter. Because both of my seasoning blends include salt, I used unsalted butter. The basting mixture keeps the steak juicy and tender, just like it should be!

Herbs and garlic. This basic blend tastes great on steak and complements its natural flavors. I infused the butter with fresh thyme and rosemary. A little garlic rounded out the mixture. Pro tip: Tie your fresh herbs in a bundle, and you’ll have a built-in basting brush!

The Smoker Setup

Kettle Grill. I cooked this 3 lb Porterhouse Steak on the Weber Kettle Grill . This is an excellent pick if you want a simple, sturdy setup. Beginners love this pit because there aren’t a lot of bells and whistles. Weber produces high-quality pits that last for ages. This model is easy to store, making it perfect for small spaces. There are also a lot of fun accessories you can purchase, like the Vortex Chimney.
Charcoal. I stoked the pit with Royal Oak Charcoal and Royal Oak Tumbleweeds. This charcoal doesn’t use any fillers and produces pure, clean smoke. I use them just about every time with fabulous results.

The Process for Making 3 lb Porterhouse Steak

Fire up the grill. I stoked the Weber Kettle Grill with Royal Oak Charcoal and Royal Oak Tumbleweeds. I created a two-zone fire, ideal for creating the perfect 3 lb Porterhouse Steak. The pit reached a temp of about 550℉.
Season the steak. For this cook, I kept the seasonings simple and put down a good layer of Heath Riles BBQ Beef Rub and Heath Riles BBQ Garlic Butter Rub. This creates multiple layers of flavor and a gorgeous crust.
Start cooking. I laid the steak directly on the hot zone of the Weber Kettle Grill and let it cook for 2-3 minutes a side. Once it had a nice char, I stuck my ChefAlarm in the center of the steak, setting it to 105℉.
Baste the steak. While the steak was reaching temperature, I placed butter, fresh thyme, fresh rosemary, and garlic cloves in a cast iron skillet. I set the skillet on the grill until the butter melted. I basted the steak on both sides with butter.
Finish cooking. I shut the Weber Kettle Grill and let the steak go until it reached the 125℉-128℉ range. I basted it with butter one last time before removing it from the grill. I let the steak rest for 20 minutes before digging in.

The Results

The 3 lb Porterhouse Steak came off the Weber Kettle Grill with gorgeous grill marks and a good crust. Each bite was infused with herbs and a brilliant blend of spices.