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Recipe details
Beef Porterhouse Steak with Tomato-Herb Salsa
A dry-brined bone-in beef porterhouse steak is pan-seared to a browned crust and served whole with fresh tomato, red onion, parsley, garlic, and vinegar salsa. A dinner idea with ingredients and cooking steps in one place.
≈ 167 kcal/100 g · ≈ 1,157 kcal/serving
50 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 · about 1 1/2 inches thick, bone-in
kosher salt4 g
olive oil15 ml
ripe tomato, diced180 g
red onion, finely diced30 g
flat-leaf parsley, chopped10 g
red wine vinegar10 ml
garlic, finely grated3 g
black pepper1 g
Cookware and utensils
12-inch heavy skillet
wire rack
small bowl
tongs
instant-read meat thermometer
cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Pat dry
Time
1 min
Temperature
Room temperature
02
Sprinkle the steak evenly with the kosher salt.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in; kosher salt — 4 g
Action
Salt
Time
1 min
Temperature
Room temperature
03
Place the salted steak on a wire rack.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Rack steak
Time
1 min
Temperature
Room temperature
04
Dry-brine the steak uncovered for 30 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in; kosher salt — 4 g
Action
Dry-brine
Time
30 min
Temperature
Room temperature
05
Combine the tomato, red onion, parsley, vinegar, garlic, and black pepper in a bowl.
Products
ripe tomato, diced — 180 g; red onion, finely diced — 30 g; flat-leaf parsley, chopped — 10 g; red wine vinegar — 10 ml; garlic, finely grated — 3 g; black pepper — 1 g
Action
Mix salsa
Time
3 min
Temperature
Room temperature
06
Heat the skillet over high heat until very hot.
Products
No products at this step
Action
Heat skillet
Time
4 min
Temperature
230°C / 450°F
07
Add the olive oil to the skillet.
Products
olive oil — 15 ml
Action
Add oil
Time
1 min
Temperature
High heat
08
Place the steak in the skillet.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Place steak
Time
1 min
Temperature
High heat
09
Sear the steak for 5 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Sear
Time
5 min
Temperature
High heat
10
Flip the steak with tongs.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Flip
Time
1 min
Temperature
High heat
11
Sear the second side for 5 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Sear second side
Time
5 min
Temperature
Medium-high heat
12
Transfer the steak to the cutting board.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Transfer
Time
1 min
Temperature
Hot
13
Rest the steak for 5 minutes.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
Warm
14
Check that the steak reaches 63°C / 145°F internally.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Check temperature
Time
1 min
Temperature
63°C / 145°F minimum
15
Serve the steak whole with the tomato-herb salsa.
Products
beef porterhouse steak — 450 g · about 1 1/2 inches thick, bone-in; ripe tomato, diced — 180 g; red onion, finely diced — 30 g; flat-leaf parsley, chopped — 10 g
Action
Serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
