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Recipe details
Pepper-Crusted Grilled Beef Porterhouse Steak with Blistered Garlic Tomatoes
A bone-in beef porterhouse steak coated with crushed black pepper, grilled over direct heat, and served with blistered garlic tomatoes and lemon wedges. A dinner idea with ingredients and cooking steps in one place.
≈ 176 kcal/100 g · ≈ 1,137 kcal/serving
35 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 steak450 g · about 1 3/4 inches thick
whole black peppercorns, coarsely crushed5 g
kosher salt3 g
olive oil15 ml
cherry tomatoes170 g
garlic clove, minced1 pcs
lemon, cut into wedges1 lemon
Cookware and utensils
Gas or charcoal grill
Instant-read thermometer
Small bowl
Tongs
Cutting board
Chef’s knife
Directions
01
Preheat the 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 steak dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
dry
Time
2 min
Temperature
room temperature
03
Rub the steak with olive oil, salt, and crushed peppercorns.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick; olive oil — 15 ml; kosher salt — 3 g; whole black peppercorns, coarsely crushed — 5 g
Action
season
Time
2 min
Temperature
room temperature
04
Grill the steak over direct heat for 5 minutes.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
grill
Time
5 min
Temperature
450°F/230°C
05
Turn the steak and grill the second side for 4 minutes.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
turn
Time
4 min
Temperature
450°F/230°C
06
Grill the tomatoes and garlic in a grill-safe pan for 5 minutes, stirring once.
