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Recipe details
Grilled Beef Porterhouse Steak with Herb Salsa and Charred Zucchini
A bone-in beef porterhouse steak is grilled over direct and indirect heat and served with parsley-caper salsa and zucchini. A dinner idea with ingredients and cooking steps in one place.
≈ 176 kcal/100 g · ≈ 1,179 kcal/serving
45 minMediumFusion
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 inches thick
zucchini180 g
extra-virgin olive oil20 ml
flat-leaf parsley15 g
capers15 g
lemon juice15 ml
kosher salt5 g
black pepper1 g
Cookware and utensils
Two-zone grill
Instant-read thermometer
Small bowl
Cutting board
Tongs
Chef's knife
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak and zucchini with 10 ml olive oil
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick; zucchini — 180 g; extra-virgin olive oil — 20 ml; kosher salt — 5 g; black pepper — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
03
season them with 3 g salt and the black pepper
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick; zucchini — 180 g; extra-virgin olive oil — 20 ml; kosher salt — 5 g; black pepper — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
04
Combine the parsley, capers, lemon juice, remaining olive oil, and remaining salt in a small bowl.
Products
flat-leaf parsley — 15 g; capers — 15 g; lemon juice — 15 ml; extra-virgin olive oil — 20 ml; kosher salt — 5 g
Action
Mix
Time
3 min
Temperature
Room temperature
05
Preheat the grill with one side on high heat and one side on low indirect heat.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
Direct side 260°C / 500°F; indirect side about 160°C / 325°F
06
Grill the zucchini cut-side down over direct heat until marked and tender.
Products
zucchini — 180 g
Action
Grill
Time
6 min
Temperature
230–260°C / 450–500°F
07
Sear the steak over direct heat, turning once, until both sides are deeply browned.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Sear
Time
5 min
Temperature
230–260°C / 450–500°F
08
Move the steak to indirect heat and close the grill until its thickest part reaches 63°C / 145°F.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Finish
Time
8 min
Temperature
63°C / 145°F minimum internal temperature
09
Rest the steak on a cutting board for five minutes.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
Warm
10
Carve the rested steak from the bone and serve it with the zucchini and herb salsa.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick; zucchini — 180 g; flat-leaf parsley — 15 g; capers — 15 g; lemon juice — 15 ml
Action
Carve and serve
Time
3 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
