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Recipe details
Smoked-Salt Grilled Beef Porterhouse Steak with Warm Tomato-Caper Salad
A bone-in beef porterhouse steak grilled over high heat and served with a warm tomato-and-caper salad for a substantial main course. A dinner idea with ingredients and cooking steps in one place.
≈ 158 kcal/100 g · ≈ 882 kcal/serving
35 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 steak350 g · 1 bone-in steak, about 1 1/4 inches thick
smoked salt3 g
black pepper1 g
olive oil10 ml
cherry tomatoes180 g
capers15 g
lemon juice15 ml
Cookware and utensils
Gas or charcoal grill
Instant-read meat thermometer
Tongs
Small skillet
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 350 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with olive oil, smoked salt, and black pepper.
Products
beef porterhouse steak — 350 g · 1 bone-in steak, about 1 1/4 inches thick; olive oil — 10 ml; smoked salt — 3 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
8 min
Temperature
450°F/230°C
04
Grill the steak over direct heat for 5 minutes.
Products
beef porterhouse steak — 350 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Grill
Time
5 min
Temperature
High heat, about 450°F/230°C
05
Turn the steak and grill it for 4 to 6 minutes on the second side.
Products
beef porterhouse steak — 350 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Turn and grill
Time
6 min
Temperature
Pull at 130°F/54°C for medium-rare
06
Warm the cherry tomatoes and capers in a skillet on the grill for 3 minutes.
Products
cherry tomatoes — 180 g; capers — 15 g
Action
Warm
Time
3 min
Temperature
Medium heat
07
Toss the warm tomatoes and capers with lemon juice.
Products
cherry tomatoes — 180 g; capers — 15 g; lemon juice — 15 ml
Action
Toss
Time
1 min
Temperature
Warm
08
Rest the steak on a cutting board for 6 minutes before serving it whole or carving it from the bone
Products
beef porterhouse steak — 350 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Rest
Time
3 min
Temperature
Final internal temperature 135°F/57°C
09
Rest the steak on a cutting board for 6 minutes before serving it whole or carving it from the bone
Products
beef porterhouse steak — 350 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Rest
Time
3 min
Temperature
Final internal temperature 135°F/57°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
