The Porterhouse presents a thermodynamic nightmare: a lean, fast-cooking tenderloin and a dense, slower-cooking NY strip attached to a conductive bone. Calculate how to shield the filet to synchronize finish times.

Master Rule: Without intervention, the filet will reach well-done by the time the strip reaches medium-rare. Thermal shielding is mandatory.

Configure Parameters

2.0 inches
2.5 inches

Calculated Targets

Temp Delta (Without Shielding)
18 °F
How much hotter the filet will be than the strip if cooked evenly.
Shield Placement
Cool Zone
Bone Effect
Insulator
Filet Risk
High (Overcook)
A contextual tip that changes based on input values.

Filet Size vs Temperature Delta

Filet Width Cut Classification Expected Temp Delta
< 1.25 inches T-Bone 20°F+ (Extremely difficult)
1.5 - 2.5 inches Small Porterhouse 15°F
2.5+ inches King Porterhouse 10°F (Manageable)

Precision Master Protocol

  1. 1
    Step 1: Set up a two-zone fire on your grill (coals banked entirely to one side).
  2. 2
    Step 2: Place the Porterhouse so the NY Strip sits directly over the fire.
  3. 3
    Step 3: Ensure the Tenderloin (filet) hangs completely off the fire over the cool zone.
  4. 4
    Step 4: Flip regularly, maintaining this orientation.
  5. 5
    Step 5: Use an instant-read thermometer on both sides. Pull when the strip hits 125°F.
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