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Recipe details
Beef Porterhouse Steak with Warm Potatoes and Horseradish Yogurt
A bone-in beef porterhouse steak first seared over direct heat, then finished gently in the cooler grill zone and served with warm potatoes and horseradish yogurt. A dinner idea with ingredients and cooking steps in one place.
≈ 176 kcal/100 g · ≈ 1,245 kcal/serving
50 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 · 1 bone-in steak, about 1½ inches thick
canola oil5 ml
baby potatoes180 g
plain Greek yogurt60 g
prepared horseradish10 g
fresh chives2 g
Cookware and utensils
Gas or charcoal grill with a cooler zone
Tongs
Instant-read thermometer
Small saucepan
Cutting board
Chef’s knife
Directions
01
Boil the baby potatoes in salted water until tender.
Products
baby potatoes — 180 g
Action
Boil
Time
12 min
Temperature
Simmering water, about 212°F / 100°C
02
Drain the potatoes.
Products
baby potatoes — 180 g
Action
Drain
Time
1 min
Temperature
Hot
03
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
04
Brush the steak with canola oil.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick; canola oil — 5 ml
Action
Brush
Time
1 min
Temperature
Room temperature
05
Sear the steak over direct high heat on both sides.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Sear
Time
6 min
Temperature
High heat, about 450°F / 230°C
06
Move the steak to the cooler grill zone and close the lid.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Move
Time
1 min
Temperature
Indirect heat, about 325°F / 165°C
07
Finish the steak in the indirect zone until its center reaches 135°F / 57°C.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Finish
Time
16 min
Temperature
Indirect heat, about 325°F / 165°C; final internal temperature 135°F / 57°C for medium
08
Rest the steak on a cutting board.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
8 min
Temperature
Warm
09
Warm the potatoes in a saucepan.
Products
baby potatoes — 180 g
Action
Warm
Time
2 min
Temperature
Medium heat, about 300°F / 150°C
10
Stir the Greek yogurt, horseradish, and chives in a bowl.
