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Recipe details
Dry-Brined Pan-Seared Beef Porterhouse Steak with Parsley Chimichurri
A dry-brined porterhouse steak pan-seared and carved, served with parsley chimichurri and warm blistered cherry tomatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 193 kcal/100 g · ≈ 1,266 kcal/serving
55 minMediumFusion
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 steak454 g · about 1½ inches thick
kosher salt5 g
extra-virgin olive oil30 ml
flat-leaf parsley, finely chopped15 g
red wine vinegar15 ml
small shallot, minced1 pcs
garlic clove, minced1 pcs
cherry tomatoes, halved150 g
Cookware and utensils
12-inch stainless-steel skillet
Small bowl
Tongs
Instant-read thermometer
Cutting board
Directions
01
Pat the beef porterhouse steak dry, rub it with kosher salt, and place it uncovered on a plate in the refrigerator for 30 minutes.
Products
beef porterhouse steak — 454 g · about 1½ inches thick; kosher salt — 5 g
Action
Dry-brine
Time
30 min
Temperature
Refrigerated, 40°F / 4°C or below
02
Stir the parsley, shallot, garlic, vinegar, and half the olive oil in the bowl.
