Life’s problems go away when you’re around an open flame.
I recently joined the team at Great Day Washington to demonstrate a few of my favorite grill-friendly recipes: a perfectly cooked porterhouse steak, quick grilled watermelon, and savory stuffed tomatoes. On the show I walked through why the porterhouse is an excellent choice when you want to feed a group and shared simple, reliable techniques for seasoning and grilling this impressive cut.
During the segment I explain the anatomy of the porterhouse—how it combines a strip steak and a filet mignon on a single bone—and why that combination makes it ideal for sharing. I also offer my take on seasoning: I prefer to hold off on pepper until after the steak rests, and instead use a touch of sugar in the rub to encourage caramelization and a rich crust. These subtle choices make a noticeable difference in flavor and texture for grilled porterhouse steak.
In the first video below, Andi and I discuss the two distinct muscles that form the porterhouse and outline the basic steps for prepping and seasoning the steak before it hits the grill. Stop the video at the break and continue with the second segment to see the next steps.
Once the steak is ready, attention turns to sides. I walked through a straightforward method for preparing knockout stuffed tomatoes that look like you spent hours in the kitchen but actually come together quickly. The flavors—sweet Italian sausage, aged Parmesan, fresh basil, a pinch of salt, and a drizzle of good olive oil—play wonderfully against the smoky, robust notes from the grill.
Watch the second video to follow my step-by-step approach for assembling and pre-grilling the stuffed tomatoes, including tips on managing grill zones so the tomatos cook gently and hold their shape while the porterhouse develops its crust.
Beyond the steak and stuffed tomatoes, I also highlight a fun, unexpected side: grilled watermelon. When quickly seared, watermelon develops light charring and intensified sweetness that complements fatty, savory cuts like porterhouse. It’s a simple way to add contrast to your plate—bright, juicy, and slightly caramelized.
We also chat about the joy of bold flavors and uncomplicated techniques at every meal, themes I explore further in my book, Grill Seeker: Basic Training for Everyday Grilling. The book focuses on practical grilling fundamentals that help home cooks build confidence at the grill and master reliable methods for steaks, vegetables, and entertaining outdoors.
In the final segment I return to the stuffed tomatoes, finishing them on the grill and showing how to finish the dish so it’s visually appealing and full of concentrated flavor. The tomatoes are ideal as a side for any cookout: the filling delivers savory depth while the grilled exterior provides a gentle smokiness that ties the entire plate together.
Whether you’re grilling a large porterhouse for a crowd or preparing an easy weeknight steak, the key elements are confidence, a few reliable techniques, and ingredients that deliver big flavor. Let the fire do the heavy lifting and focus on simple pairings—savory sausage, fresh herbs, good cheese, and seasonal produce like watermelon or tomatoes—to create memorable meals with minimal fuss.