Grilled Wagyu Porterhouse Steak

Here's a delicious recipe for cooking Wagyu Porterhouse steak:

Recipe: Grilled Wagyu Porterhouse Steak


  • 1 Wagyu Porterhouse steak, about 1 1/2 to 2 inches thick
  • Salt and pepper to taste
  • Olive oil
  • Optional: Garlic butter or compound butter for serving


  1. Preheat your grill to high heat (around 450°F to 500°F) for direct grilling.
  2. Remove the Wagyu Porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes. This helps ensure even cooking.
  3. Pat the steak dry with a paper towel and season it generously with salt and pepper on both sides.
  4. Drizzle a little olive oil over the steak and rub it in, coating the meat evenly.
  5. Place the steak on the hot grill grates directly over the flames. For a medium-rare doneness, grill it for about 4 to 5 minutes per side, flipping only once. Adjust the cooking time according to your preferred level of doneness.
  6. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, it should read around 130°F to 135°F (55°C to 57°C).
  7. Once the steak reaches your desired doneness, remove it from the grill and let it rest for about 5 to 10 minutes. This allows the juices to redistribute within the meat for optimal flavor and tenderness.
  8. Optionally, you can add a pat of garlic butter or compound butter on top of the steak while it rests to melt and enhance the flavors.
  9. After resting, slice the Wagyu Porterhouse steak against the grain into thick, juicy slices.
  10. Serve the grilled steak with your favorite side dishes, such as roasted potatoes, grilled vegetables, or a fresh salad.

This recipe highlights the natural flavors of the Wagyu Porterhouse steak while achieving a perfect medium-rare doneness. The high heat of the grill seals in the juices, creating a caramelized exterior and a tender, juicy interior. Enjoy the rich, buttery taste and incredible marbling that make Wagyu beef truly exceptional.