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Recipe details
Beef Porterhouse Steak with Grilled Corn and Peach Salad
A dry-brined bone-in beef porterhouse steak grilled over high heat and served with a fresh salad of grilled corn and peach. A dinner idea with ingredients and cooking steps in one place.
≈ 203 kcal/100 g · ≈ 1,002 kcal/serving
40 minMediumAmerican
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 steak340 g · 1 steak, about 1¼ inches thick
kosher salt4 g
olive oil15 ml
corn kernels120 g
ripe peach, sliced150 g
lime juice15 ml
Cookware and utensils
Gas or charcoal grill
Instant-read thermometer
Tongs
Small bowl
Cutting board
Directions
01
Pat the steak dry and sprinkle all sides with the kosher salt.
Products
beef porterhouse steak — 340 g · 1 steak, about 1¼ inches thick; kosher salt — 4 g
Action
Dry-brine
Time
2 min
Temperature
Room temperature
02
Place the salted steak uncovered in the refrigerator for 20 minutes.
Products
beef porterhouse steak — 340 g · 1 steak, about 1¼ inches thick
Action
Chill
Time
20 min
Temperature
Refrigerated, 40°F / 4°C
03
Mix the corn, peach, lime juice, and half the olive oil in a bowl.
