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Recipe details
Beef Porterhouse Steak with Parsley-Tomato Green Beans
A grilled porterhouse steak served with green beans and cherry tomatoes tossed with red-wine vinegar and parsley. An easy dinner recipe with step-by-step instructions.
≈ 152 kcal/100 g · ≈ 1,050 kcal/serving
35 minEasyFusion
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 steak397 g · about 1 1/2 inches thick
olive oil15 ml
kosher salt3 g
ground black pepper0.5 g
green beans170 g
cherry tomatoes75 g
red wine vinegar15 ml
chopped parsley15 g
Cookware and utensils
Gas grill
Tongs
Small bowl
Instant-read thermometer
Cutting board
Directions
01
Preheat the gas grill to high heat, about 450°F (230°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
450°F (230°C)
02
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 397 g · about 1 1/2 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
03
Rub the steak with olive oil, kosher salt, and black pepper.
Products
beef porterhouse steak — 397 g · about 1 1/2 inches thick; olive oil — 15 ml; kosher salt — 3 g; ground black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
04
Grill the steak over direct heat for 6 minutes.
Products
beef porterhouse steak — 397 g · about 1 1/2 inches thick
Action
Grill
Time
6 min
Temperature
450°F (230°C)
05
Turn the steak with tongs and grill it for 5 minutes.
Products
beef porterhouse steak — 397 g · about 1 1/2 inches thick
Action
Turn
Time
5 min
Temperature
450°F (230°C)
06
Grill the green beans and cherry tomatoes in a grill basket for 6 minutes.
Products
green beans — 170 g; cherry tomatoes — 75 g
Action
Grill vegetables
Time
6 min
Temperature
450°F (230°C)
07
Mix the grilled vegetables with red wine vinegar and parsley in a small bowl.
Products
green beans — 170 g; cherry tomatoes — 75 g; red wine vinegar — 15 ml; chopped parsley — 15 g
Action
Mix
Time
2 min
Temperature
Warm
08
Rest the steak on a cutting board until it reaches 145°F (63°C) internally.
Products
beef porterhouse steak — 397 g · about 1 1/2 inches thick
Action
Rest
Time
4 min
Temperature
145°F (63°C) internal temperature
09
Carve the steak from the bone and serve it with the vegetables.
Products
beef porterhouse steak — 397 g · about 1 1/2 inches thick; green beans — 170 g; cherry tomatoes — 75 g
Action
Serve
Time
1 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
