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Recipe details
Pepper-Crusted Grilled Beef Porterhouse Steak
A bone-in beef porterhouse steak coated with coarsely cracked black pepper, seared in a very hot grill pan, and rested before carving. The steak is removed at 63°C / 145°F, producing a medium center rather than medium-rare. A quick dinner idea, ready in 25 minutes.
≈ 225 kcal/100 g · ≈ 811 kcal/serving
25 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 steak350 g · 1 bone-in steak, about 3 cm / 1¼ in thick
Neutral cooking oil5 ml
Coarsely cracked black pepper3 g
Salt3 g
Cookware and utensils
Heavy grill pan
Instant-read meat thermometer
Tongs
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
Beef porterhouse steak — 350 g · 1 bone-in steak, about 3 cm / 1¼ in thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Press the cracked black pepper and salt onto both flat sides of the steak.
Products
Beef porterhouse steak — 350 g · 1 bone-in steak, about 3 cm / 1¼ in thick; Coarsely cracked black pepper — 3 g; Salt — 3 g
Action
Press crust
Time
2 min
Temperature
Room temperature
03
Brush the steak lightly with oil.
Products
Beef porterhouse steak — 350 g · 1 bone-in steak, about 3 cm / 1¼ in thick; Neutral cooking oil — 5 ml
Action
Brush with oil
Time
1 min
Temperature
Room temperature
04
Preheat the grill pan over high heat until a drop of water sizzles immediately.
Products
No products at this step
Action
Preheat pan
Time
6 min
Temperature
About 260°C / 500°F pan surface
05
Place the steak in the grill pan and sear it for 4 minutes without moving it.
Products
Beef porterhouse steak — 350 g · 1 bone-in steak, about 3 cm / 1¼ in thick
Action
Sear
Time
4 min
Temperature
High heat
06
Turn the steak with tongs and sear the other side for 4 minutes.
Products
Beef porterhouse steak — 350 g · 1 bone-in steak, about 3 cm / 1¼ in thick
Action
Turn and sear
Time
4 min
Temperature
High heat
07
Measure the center and remove the steak when it reaches 63°C / 145°F.
Products
Beef porterhouse steak — 350 g · 1 bone-in steak, about 3 cm / 1¼ in thick
Action
Check temperature
Time
1 min
Temperature
63°C / 145°F internal temperature
08
Rest the steak on a cutting board for 5 minutes
Products
Beef porterhouse steak — 350 g · 1 bone-in steak, about 3 cm / 1¼ in thick
Action
Rest and carve
Time
3 min
Temperature
Resting, loosely uncovered
09
carve it from the bone
Products
Beef porterhouse steak — 350 g · 1 bone-in steak, about 3 cm / 1¼ in thick
Action
Rest and carve
Time
3 min
Temperature
Resting, loosely uncovered
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
