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Recipe details
Beef Porterhouse Steak with Smoked Paprika, Grilled Peach, and Shallot Relish
A bone-in beef porterhouse steak seasoned with smoked paprika, seared over charcoal, finished over indirect heat, and served with grilled peach and shallot relish. A dinner idea with ingredients and cooking steps in one place.
≈ 220 kcal/100 g · ≈ 1,059 kcal/serving
45 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 steak400 g · 1 steak, about 1 1/2 inches thick
ripe peach, halved and pitted150 g
shallot, thinly sliced40 g
maple syrup15 ml
smoked paprika2 g
kosher salt5 g
neutral oil15 ml
Cookware and utensils
Charcoal grill with a lid
Instant-read thermometer
Small bowl
Tongs
Cutting board
Directions
01
Light the charcoal and arrange it for a hot two-zone fire, leaving one cooler side.
Products
No products at this step
Action
prepare
Time
15 min
Temperature
High heat, about 450°F (230°C)
02
Mix the paprika, half the salt, maple syrup, and 1 teaspoon oil in a small bowl.
Products
smoked paprika — 2 g; kosher salt — 5 g; maple syrup — 15 ml; neutral oil — 15 ml
Action
mix
Time
2 min
Temperature
Room temperature
03
Coat the steak with the paprika mixture and season the peach and shallot with the remaining salt and oil.
Products
beef porterhouse steak — 400 g · 1 steak, about 1 1/2 inches thick; ripe peach, halved and pitted — 150 g; shallot, thinly sliced — 40 g; kosher salt — 5 g; neutral oil — 15 ml
Action
season
Time
3 min
Temperature
Room temperature
04
Grill the peach and shallot over the hot coals until marked and softened, turning once.
Products
ripe peach, halved and pitted — 150 g; shallot, thinly sliced — 40 g
Action
grill
Time
7 min
Temperature
450°F (230°C)
05
Sear the steak over the coals until both sides are browned.
Products
beef porterhouse steak — 400 g · 1 steak, about 1 1/2 inches thick
Action
sear
Time
6 min
Temperature
450°F (230°C)
06
Move the steak to the cooler side, cover the grill, and cook until the center reaches 125°F (52°C) for medium-rare.
Products
beef porterhouse steak — 400 g · 1 steak, about 1 1/2 inches thick
Action
finish
Time
8 min
Temperature
Final internal temperature 125°F (52°C)
07
Rest the steak for 4 minutes on a cutting board.
Products
beef porterhouse steak — 400 g · 1 steak, about 1 1/2 inches thick
Action
rest
Time
4 min
Temperature
Rest at room temperature
08
Carve the steak from the bone and serve it with the grilled peach and shallot.
Products
beef porterhouse steak — 400 g · 1 steak, about 1 1/2 inches thick; ripe peach, halved and pitted — 150 g; shallot, thinly sliced — 40 g
Action
serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
