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Recipe details
Pepper-Crusted Beef Porterhouse Steak
A bone-in Beef Porterhouse Steak coated with coarse black pepper and salt, seared in a very hot ridged grill pan, then finished in the pan and rested before carving. A quick dinner idea, ready in 30 minutes.
≈ 218 kcal/100 g · ≈ 981 kcal/serving
30 minMediumAmerican
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 1 1/4 in thick
cooking oil5 ml
coarse black pepper2 g
salt3 g
Cookware and utensils
Heavy grill pan
Tongs
Instant-read thermometer
Plate
Directions
01
Remove the Beef Porterhouse Steak from the refrigerator and let it stand for 15 minutes.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Temper
Time
15 min
Temperature
Room temperature
02
Press the coarse black pepper and salt onto both sides of the steak.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; coarse black pepper — 2 g; salt — 3 g
Action
Crust
Time
2 min
Temperature
Room temperature
03
Heat the grill pan over high heat until it is very hot.
Products
No products at this step
Action
Heat
Time
5 min
Temperature
High heat
04
Oil the steak lightly and place it in the hot grill pan.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; cooking oil — 5 ml
Action
Place
Time
1 min
Temperature
High heat
05
Sear the steak for 5 minutes on the first side without moving it.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Sear
Time
5 min
Temperature
High heat
06
Turn the steak with tongs and sear the second side for 5 minutes.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Turn and sear
Time
5 min
Temperature
High heat
07
Lower the heat and cook the steak until its center reaches 63°C / 145°F.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Finish cooking
Time
3 min
Temperature
63°C / 145°F internal temperature
08
Rest the steak on a plate for 4 minutes before carving around the bone
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Rest and carve
Time
2 min
Temperature
Warm
09
Rest the steak on a plate for 4 minutes before carving around the bone
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Rest and carve
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
