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Generating an image for this exact recipe… Beef Porterhouse Steak with Mustard and Herbs

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Recipe details

Beef Porterhouse Steak with Mustard and Herbs

Name: Beef Porterhouse Steak with Mustard and Herbs
Total time: 40 min
Yield: 1
Cuisine: Other
Ingredients: 454 g · 1 steak, about 1½ inches thick Beef Porterhouse Steak; 15 ml Neutral cooking oil; 5 g Dry mustard powder; 0.5 g Dried thyme; 0.5 g Dried rosemary; 5 g Kosher salt

EN RU

A bone-in porterhouse steak seasoned with dry mustard, thyme, rosemary, and salt, cooked gently over indirect charcoal heat, then seared over direct heat and rested before serving. A dinner idea with ingredients and cooking steps in one place.

≈ 233 kcal/100 g · ≈ 1,115 kcal/serving

40 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Beef Porterhouse Steak454 g · 1 steak, about 1½ inches thick
Neutral cooking oil15 ml
Dry mustard powder5 g
Dried thyme0.5 g
Dried rosemary0.5 g
Kosher salt5 g

Cookware and utensils

Charcoal grill with a two-zone fire
Instant-read meat thermometer
Tongs
Small bowl
Cutting board

Directions

01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Combine the mustard powder, thyme, rosemary, and salt in a small bowl.
Products
Dry mustard powder — 5 g; Dried thyme — 0.5 g; Dried rosemary — 0.5 g; Kosher salt — 5 g
Action
Mix
Time
1 min
Temperature
Room temperature
03
Rub the steak with the oil.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick; Neutral cooking oil — 15 ml
Action
Coat
Time
1 min
Temperature
Room temperature
04
Press the mustard-herb mixture onto both sides of the steak.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick; Dry mustard powder — 5 g; Dried thyme — 0.5 g; Dried rosemary — 0.5 g; Kosher salt — 5 g
Action
Season
Time
2 min
Temperature
Room temperature
05
Arrange the charcoal into a hot zone and a cooler zone.
Products
No products at this step
Action
Arrange
Time
15 min
Temperature
Hot zone about 450°F / 230°C
06
Place the steak over the cooler zone and close the grill.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick
Action
Cook indirectly
Time
6 min
Temperature
About 300°F / 150°C inside the grill
07
Turn the steak with tongs and cook the second side over the cooler zone.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick
Action
Turn and cook
Time
5 min
Temperature
About 300°F / 150°C inside the grill
08
Move the steak to the hot zone and sear the first side for 2 minutes.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick
Action
Sear
Time
2 min
Temperature
High heat, about 450–500°F / 230–260°C
09
Turn the steak and sear the second side for 2 minutes.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick
Action
Turn and sear
Time
2 min
Temperature
High heat, about 450–500°F / 230–260°C
10
Check the thickest part with the thermometer and continue cooking until it reaches 125°F / 52°C.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick
Action
Check temperature
Time
2 min
Temperature
125°F / 52°C before resting; it will rise to about 130°F / 54°C
11
Rest the steak on a cutting board for 5 minutes.
Products
Beef Porterhouse Steak — 454 g · 1 steak, about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Warm

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