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Recipe details
Beef Porterhouse Steak with Smoked Salt, Reverse-Seared
A thick bone-in Beef Porterhouse Steak gently cooked over indirect charcoal heat under a lid, then finished with a fast sear and smoked salt for a pronounced grilled flavor. A dinner idea with ingredients and cooking steps in one place.
≈ 217 kcal/100 g · ≈ 982 kcal/serving
45 minMediumOther
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 1.5 inches thick
smoked salt3 g
black pepper0.5 g
Cookware and utensils
Charcoal grill with a lid
Long-handled tongs
Instant-read meat thermometer
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1.5 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the steak with smoked salt and black pepper.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1.5 inches thick; smoked salt — 3 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Arrange the charcoal on one side of the grill and heat it with the lid closed.
Products
No products at this step
Action
Set up heat
Time
20 min
Temperature
Medium-low indirect heat, about 275°F / 135°C
04
Place the steak on the cool side of the grill and close the lid.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1.5 inches thick
Action
Place
Time
1 min
Temperature
Indirect heat, about 275°F / 135°C
05
Cook the steak with the lid closed until its center reaches 115°F / 46°C.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1.5 inches thick
Action
Cook indirectly
Time
10 min
Temperature
115°F / 46°C internal temperature
06
Move the steak directly over the hot coals.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1.5 inches thick
Action
Move
Time
1 min
Temperature
High heat, about 500°F / 260°C
07
Sear the steak for 2 minutes on each side.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1.5 inches thick
Action
Sear
Time
4 min
Temperature
High heat; finish at 135°F / 57°C internal temperature
08
Rest the steak on a cutting board for 5 minutes.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1.5 inches thick
Action
Rest
Time
5 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available