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Recipe details
Beef Porterhouse Steak, Charcoal-Smoked and Seared
A bone-in beef porterhouse steak seasoned with smoked salt and pepper, cooked under covered charcoal heat, then quickly seared over the coals for a smoky crust. A dinner idea with ingredients and cooking steps in one place.
≈ 221 kcal/100 g · ≈ 1,677 kcal/serving
43 minMediumAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef porterhouse steak750 g · 1 bone-in steak, about 1½ inches thick
smoked salt5 g
black pepper0.5 g
neutral cooking oil5 ml
Cookware and utensils
Charcoal grill with a lid
Instant-read thermometer
Tongs
Small bowl
Basting brush
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the smoked salt and black pepper in a small bowl.
Products
smoked salt — 5 g; black pepper — 0.5 g
Action
Mix
Time
1 min
Temperature
Room temperature
03
Brush the steak on both sides with neutral cooking oil.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick; neutral cooking oil — 5 ml
Action
Brush
Time
1 min
Temperature
Room temperature
04
Press the smoked-salt seasoning onto both sides of the steak.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick; smoked salt — 5 g; black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
05
Arrange the charcoal on one side of the grill and preheat the covered grill.
Products
No products at this step
Action
Set up
Time
15 min
Temperature
300–325°F / 150–165°C
06
Place the steak over the cool side of the grill and cover it.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Smoke-grill
Time
10 min
Temperature
300–325°F / 150–165°C
07
Move the steak over the coals and sear it for 5 minutes, turning it once.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Sear
Time
5 min
Temperature
450–500°F / 230–260°C
08
Measure the steak’s internal temperature at the thickest part, away from the bone.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Measure
Time
1 min
Temperature
At least 145°F / 63°C
09
Transfer the steak to a plate and rest it before serving.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
7 min
Temperature
Resting
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
