How to grill a porterhouse 🥩 When cooking a steak, there’s usually only two variables I focus on: developing the crust and evenly cooking the inside. It’s a challenge because a good crust requires high heat, while an evenly cooked interior usually requires low heat. Porterhouses are tricky because they introduce a new variable. On one side there’s the larger NY strip, on the other is the smaller filet mignon. Since the filet is smaller, it comes up to temp faster and tends to overcook. To make