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Recipe details
Grilled Beef Porterhouse Steak with Garlic-Rosemary Tomatoes
A thick bone-in beef porterhouse steak seared over direct heat and finished over indirect heat, served with blistered garlic-rosemary tomatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 179 kcal/100 g · ≈ 1,148 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 steak454 g · about 1 1/2 inches thick
garlic clove, finely grated1 pcs
olive oil15 ml
cherry tomatoes170 g
fresh rosemary sprig1 pcs
black pepper1 g
Cookware and utensils
Gas or charcoal grill with a cool zone
Instant-read meat thermometer
Tongs
Small bowl
Cutting board and chef’s knife
Directions
01
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 454 g · about 1 1/2 inches thick
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Mix the garlic, olive oil, black pepper, and rosemary in a small bowl.
