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Recipe details
Beef Porterhouse Steak with Grilled Peaches and Arugula
A dry-brined bone-in beef porterhouse steak grilled over high heat and served with caramelized peaches and dressed arugula. A dinner idea with ingredients and cooking steps in one place.
≈ 218 kcal/100 g · ≈ 1,102 kcal/serving
55 minMediumOther
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 steak420 g · about 1¼ inches thick
ripe peach150 g
arugula50 g
olive oil20 ml
balsamic vinegar10 ml
kosher salt6 g
black pepper1 g
Cookware and utensils
High-heat grill
Instant-read thermometer
Tongs
Small bowl
Cutting board
Paper towels
Directions
01
Pat the beef porterhouse steak dry and season it evenly with the kosher salt.
Products
steak — 420 g · about 1¼ inches thick; kosher salt — 6 g
Action
Dry-brine
Time
1 min
Temperature
Room temperature
02
Refrigerate the salted steak uncovered for 30 minutes.
Products
steak — 420 g · about 1¼ inches thick; kosher salt — 6 g
Action
Chill
Time
30 min
Temperature
Refrigerator 4°C / 40°F
03
Whisk 10 ml olive oil with the balsamic vinegar in a bowl.
