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Recipe details

Grilled Beef Porterhouse Steak with Warm White Beans and Tomatoes

EN RU

A bone-in beef porterhouse steak seared over direct heat and finished in the indirect grill zone, served with warm white beans and tomatoes. A dinner idea with ingredients and cooking steps in one place.

≈ 193 kcal/100 g · ≈ 1,011 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 steak397 g · 1 bone-in steak, about 1½ inches thick
cooked cannellini beans130 g
cherry tomatoes110 g
olive oil15 ml
garlic clove0.5 pcs
dried oregano1 g
kosher salt1.5 g

Cookware and utensils

Two-zone gas or charcoal grill
Long-handled tongs
Instant-read thermometer
Small bowl
Cutting board

Directions

01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 397 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with half the olive oil.
Products
beef porterhouse steak — 397 g · 1 bone-in steak, about 1½ inches thick; olive oil — 15 ml
Action
Rub
Time
1 min
Temperature
Room temperature
03
Season the steak with kosher salt and oregano.
Products
beef porterhouse steak — 397 g · 1 bone-in steak, about 1½ inches thick; kosher salt — 1.5 g; dried oregano — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
04
Mix the beans, tomatoes, garlic, and remaining olive oil in a bowl.
Products
cooked cannellini beans — 130 g; cherry tomatoes — 110 g; garlic clove — 0.5 pcs; olive oil — 15 ml
Action
Mix
Time
3 min
Temperature
Room temperature
05
Sear the steak over direct high heat for 3 minutes per side.
Products
beef porterhouse steak — 397 g · 1 bone-in steak, about 1½ inches thick
Action
Sear
Time
6 min
Temperature
450–500°F / 230–260°C grill
06
Move the steak to the indirect grill zone.
Products
beef porterhouse steak — 397 g · 1 bone-in steak, about 1½ inches thick
Action
Move
Time
1 min
Temperature
350–400°F / 175–205°C grill
07
Finish the steak in the indirect zone for 10 minutes.
Products
beef porterhouse steak — 397 g · 1 bone-in steak, about 1½ inches thick
Action
Finish
Time
10 min
Temperature
350–400°F / 175–205°C grill
08
Check the steak with an instant-read thermometer until it reaches 145°F / 63°C.
Products
beef porterhouse steak — 397 g · 1 bone-in steak, about 1½ inches thick
Action
Check temperature
Time
2 min
Temperature
145°F / 63°C internal temperature
09
Warm the bean mixture on the indirect grill zone for 8 minutes.
Products
cooked cannellini beans — 130 g; cherry tomatoes — 110 g; garlic clove — 0.5 pcs; olive oil — 15 ml
Action
Warm
Time
8 min
Temperature
350°F / 175°C grill
10
Rest the steak on a cutting board for 5 minutes.
Products
beef porterhouse steak — 397 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Warm

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