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Grilled Porterhouse Steak with Charred Broccolini and Garlic Aioli
steakgasOctober 21, 2026

Grilled Porterhouse Steak with Charred Broccolini and Garlic Aioli

A restaurant-quality porterhouse steak grilled over high heat with a caramelized crust, paired with charred broccolini and a bold garlic aioli. Perfect for a weeknight dinner or weekend cookout that feels elevated withou

High-heat searing creates a flavorful Maillard crust while the interior stays tender and juicy. The garlic aioli adds restaurant-quality richness.

Pit temp

500

Total time

6 to 8 hours

Active time

45 minutes

Serves

2

Why it works

Porterhouse steaks benefit from aggressive heat to develop a caramelized exterior while the thick cut protects the interior from overcooking. Cooking with the lid up allows direct heat to sear the meat evenly. Broccolini charred at the same time absorbs smoky flavor. Resting the steak allows muscle fibers to relax, retaining juices that would otherwise run o

This cook is built for intermediate pitmasters running a gas setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

  1. Whisk together mayonnaise, minced garlic (2 cloves), lemon juice, and Dijon mustard in a small bowl. Season with salt and pepper. Set aside. This can be made up to 2 hours ahead.
  2. Remove porterhouse steaks from refrigerator 15-20 minutes before grilling. Pat completely dry with paper towels. Season both sides generously with kosher salt and black pepper. Let sit uncovered at room temperature.
  3. Toss broccolini with 1 tablespoon olive oil, salt, and pepper in a large bowl. Spread on a grill basket or skewer tray for easy handling on the grill.
  4. Preheat gas grill to 500°F for 10 minutes with the lid closed. Ensure grates are clean and lightly oiled to prevent sticking.
  5. Place steaks directly on hot grill grates with lid up. Sear for 3-4 minutes without moving—this creates the caramelized crust. Flip steaks and sear the second side for 3-4 minutes.
  6. While steaks sear, place broccolini in grill basket on a cooler zone of the grill or off to the side. Let it cook with the grill lid up for 5-7 minutes, stirring occasionally, until florets are darkened and stems are tender-crisp.
  7. For a 1.5-inch steak cooked to medium-rare (130-135°F internal temp), continue cooking after the initial sear. Move steaks to a slightly cooler zone if needed. Baste with butter and minced garlic (optional) in the final 2 minutes. Use a meat thermometer to avoid overcooking—aim for 130°F for medium-rare, 135-140°F for medium.
  8. Transfer steaks to a warm plate and let rest for 5 minutes. This allows juices to redistribute and keeps the meat tender.

Pit notes

Room temperature steaks cook more evenly than cold ones. Remove from the refrigerator 15-20 minutes before grilling.
Use a meat thermometer inserted horizontally into the thickest part of the steak (away from bone and fat) for accuracy. Don't rely on touch alone.
The bone in a porterhouse conducts heat, so it tends to cook slightly faster than a boneless cut. Watch internal temperature closely.
If charring broccolini before the steaks are done, move it to the coolest part of the grill or remove it briefly and return at the end.
Make the garlic aioli ahead of time so it's ready when steaks come off the grill.

FAQ

How thick should the porterhouse steak be?

A 1.5-inch thickness is ideal for this recipe. It's thick enough to develop a flavorful crust while keeping the interior juicy and medium-rare. Thinner steaks risk overcooking.

What if I don't have a meat thermometer?

A thermometer removes guesswork. They're inexpensive and reliable. For reference, 130°F (54°C) is medium-rare; pull steaks at this temp and they'll coast to 135°F after resting.

Can I use regular broccoli instead of broccolini?

Yes. Regular broccoli florets will char nicely. Cut into smaller pieces so they cook in the same timeframe as the steaks. Broccolini's tender stems cook faster, so adjust timing accordingly.

How do I make the garlic aioli dairy-free?

Substitute dairy-free mayonnaise for regular mayo. The flavors and texture remain the same.

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