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Recipe details
Beef Porterhouse Steak with Chimichurri and Blistered Tomatoes
A dry-brined porterhouse steak pan-seared and carved, served with herb chimichurri and blistered cherry tomatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 195 kcal/100 g · ≈ 1,388 kcal/serving
50 minMediumFusion
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 1¼ inches thick
kosher salt4 g
black pepper1 g
neutral cooking oil15 ml
flat-leaf parsley15 g
red wine vinegar15 ml
extra-virgin olive oil30 ml
red pepper flakes0.5 g
cherry tomatoes200 g
Cookware and utensils
12-inch cast-iron skillet
small bowl
tongs
instant-read thermometer
wire rack
Directions
01
Place the steak on a wire rack and sprinkle both sides with the kosher salt.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick; kosher salt — 4 g
Action
Salt
Time
2 min
Temperature
Refrigerated / в холодильнике
02
Refrigerate the salted steak uncovered for 30 minutes.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick; kosher salt — 4 g
Action
Dry-brine
Time
30 min
Temperature
Refrigerator, 40°F / 4°C
03
Mix the parsley, vinegar, olive oil, and red pepper flakes in a small bowl.
Products
flat-leaf parsley — 15 g; red wine vinegar — 15 ml; extra-virgin olive oil — 30 ml; red pepper flakes — 0.5 g
Action
Mix chimichurri
Time
3 min
Temperature
Room temperature / комнатная температура
04
Pat the dry-brined steak dry and season it with black pepper.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick; black pepper — 1 g
Action
Dry and pepper
Time
2 min
Temperature
Room temperature / комнатная температура
05
Heat the cast-iron skillet over high heat.
Products
No products at this step
Action
Heat skillet
Time
4 min
Temperature
450°F / 230°C
06
Add the oil to the skillet.
Products
neutral cooking oil — 15 ml
Action
Add oil
Time
1 min
Temperature
Hot skillet / горячая сковорода
07
Sear the steak for 5 minutes on the first side.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear
Time
5 min
Temperature
High heat / сильный огонь
08
Turn the steak with tongs.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Turn
Time
1 min
Temperature
High heat / сильный огонь
09
Sear the second side for 4 minutes.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat / средне-сильный огонь
10
Check the thickest part with a thermometer and continue cooking until it reaches 145°F / 63°C.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Check temperature
Time
2 min
Temperature
145°F / 63°C internal temperature
11
Transfer the steak to a cutting board and rest it for 5 minutes.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Rest
Time
5 min
Temperature
Warm / тёплая температура
12
Blister the cherry tomatoes in the skillet for 6 minutes.
Products
cherry tomatoes — 200 g
Action
Blister tomatoes
Time
6 min
Temperature
Medium-high heat / средне-сильный огонь
13
Carve the rested steak away from the bone.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Carve
Time
2 min
Temperature
Serving temperature / температура подачи
14
Serve the carved steak with chimichurri and blistered tomatoes.
Products
steak — 450 g · 1 bone-in steak, about 1¼ inches thick; flat-leaf parsley — 15 g; red wine vinegar — 15 ml; extra-virgin olive oil — 30 ml; red pepper flakes — 0.5 g; cherry tomatoes — 200 g
Action
Serve
Time
1 min
Temperature
Serving temperature / температура подачи
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
