Grilling a perfect porterhouse over real wood smoke is one of my favorite mains to serve my family. This Traeger Grilled Porterhouse leans into bold flavor and big steak energy. You’re seasoning thick cuts generously with our custom OWYD Smoky SPG, then hitting your Traeger (or any pellet/wood-fired grill) at full blast. The goal is a deeply seared crust and tender, juicy center. Pour a bold red. Thank me later.

Traeger Grilled Porterhouse

Between the seasoning, the fire, and the rest time, there’s a little art to getting just-right doneness on your perfect Porterhouse. A wireless thermometer helps, especially since pulling it by touch takes some serious practice. But don’t sweat perfection, even “close enough” will taste fantastic. Err on the side of cooking it under rather than over, though. Thick cuts mean you get some margin for error.

One more thing: serve it simply. A sprinkle of flaky salt, maybe a swipe of butter, and let that meat stand alone. If you want some great steakhouse sides, go classic — grilled asparagus, creamed spinach, crispy potatoes. Steak like this is the centerpiece. Make it count.

When you want steak that smacks you in the face with flavor, this Traeger Grilled Porterhouse gets you there. Thick cuts, bold seasoning, and that wood-fired crust will make this one of the best steaks you have this year.

Why This Works

The thick porterhouse gives you two textures in one steak, with a tenderloin and strip all in one. That generous thickness tolerates slight overcooking without a complete disaster. If you don’t have our OWYD Smoky SPG yet, you need to get some. It brings a smoke, salt, and pepper backbone that is perfect for steaks, roasts, and anything else you want to throw at it.

Serving Notes & Variations

You could finish with a pat of herb butter, a drizzle of chimichurri, or even a compound garlic butter if you like.

Why You’ll Love This Dish

• Big steak flavor – There’s two cuts in one here, both full of beef flavor.
• Bold but simple – The seasoning rub and simple technique do the heavy lifting for you.
• Great for gatherings – Easy enough to manage, even when feeding a crowd.
• Beautiful – With a thick crust, juicy interior, and perfect grill marks, no one will miss the steak house.

Try our Grilled Filet Mignon, too!

Traeger Grilled Porterhouse Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Porterhouse Steaks – Thick-cut, ideally 1.5–2″ for best results.
• OWYD Smoky SPG – your go-to salt/pepper/garlic blend (can substitute coarse kosher salt + cracked black pepper + a bit of garlic powder).
• Heavy-duty aluminum foil – For resting/tenting.
• Wireless/instant-read meat thermometer – Strongly recommended!

You’ll love our Traeger New York Strip!

How To Make Porterhouse On The Traeger

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Preheat your Traeger or pellet/wood-fired grill on “high” (aim for ~450 °F or as hot as your grill can go).
2. Lightly oil steaks (optional), then season all sides liberally with OWYD Smoky SPG.
3. Place steaks on the hot grill. Sear for 6–8 minutes, undisturbed, to develop a crust.
4. Flip the steaks and continue cooking until the internal temperature is 3–4 °F below your target doneness. Use an instant-read or wireless thermometer to check.
5. Remove steaks, tent with foil, and rest for 6–10 minutes before slicing or serving.

How about a Grilled T-Bone?

Traeger Grilled Porterhouse FAQ

STEAK TEMPERATURES	PULL	FINAL
RARE	115°	120°
MID-RARE	125°	130°
MEDIUM	130°	135°
MEDIUM-WELL	135°	140°
WELL	140°	145°

You’ll love our Traeger Flat Iron!

Serve This With

• Fingerling Potatoes
• Scalloped Potatoes
• Parmesan Potato Stacks
• Caesar Salad