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Recipe details
Beef Porterhouse Steak with Grilled Peaches and Arugula
A bone-in beef porterhouse steak seasoned with smoked salt, grilled over direct heat, and served with grilled peaches and peppery arugula. A dinner idea with ingredients and cooking steps in one place.
≈ 212 kcal/100 g · ≈ 1,120 kcal/serving
40 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 1/4 inches thick, bone-in
ripe peaches, halved and pitted180 g
baby arugula50 g
olive oil15 ml
smoked salt4 g
black pepper1 g
lemon juice10 ml
Cookware and utensils
Outdoor grill or grill grate
Instant-read thermometer
Tongs
Cutting board
Small bowl
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with half the olive oil, smoked salt, and black pepper.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in; olive oil — 15 ml; smoked salt — 4 g; black pepper — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Preheat the grill to high heat, about 450°F/230°C.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
450°F/230°C
04
Brush the peach halves with the remaining olive oil.
Products
ripe peaches, halved and pitted — 180 g; olive oil — 15 ml
Action
Brush
Time
1 min
Temperature
Room temperature
05
Grill the steak directly for 5 minutes on the first side.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Grill
Time
5 min
Temperature
450°F/230°C
06
Turn the steak with tongs.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Turn
Time
1 min
Temperature
450°F/230°C
07
Grill the second side until the thickest part reaches 145°F/63°C.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Grill to temperature
Time
6 min
Temperature
145°F/63°C internal
08
Grill the peaches cut-side down for 3 minutes.
Products
ripe peaches, halved and pitted — 180 g
Action
Grill
Time
3 min
Temperature
450°F/230°C
09
Rest the steak on a cutting board for 5 minutes.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
Warm
10
Toss the arugula with lemon juice and a pinch of smoked salt.
Products
baby arugula — 50 g; lemon juice — 10 ml; smoked salt — 4 g
Action
Toss
Time
2 min
Temperature
Room temperature
11
Carve the rested steak from the bone and serve it with the peaches and arugula.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in; ripe peaches, halved and pitted — 180 g; baby arugula — 50 g
Action
Carve and serve
Time
3 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
