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Beef Porterhouse Steak with a Pepper Crust, Grilled in Two Zones
A bone-in beef porterhouse steak coated with coarse black pepper, seared over direct heat, and finished gently over indirect heat. A dinner idea with ingredients and cooking steps in one place.
≈ 217 kcal/100 g · ≈ 1,028 kcal/serving
35 minMediumAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
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