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Recipe details
Beef Porterhouse Steak with Rosemary, Charcoal-Grilled
A bone-in beef porterhouse steak seasoned with rosemary, salt, and pepper, then grilled over hot charcoal and rested before serving. A dinner idea with ingredients and cooking steps in one place.
≈ 221 kcal/100 g · ≈ 1,680 kcal/serving
38 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 steak750 g · 1 bone-in steak, about 1½ inches thick
kosher salt5 g
dried rosemary1 g
black pepper0.5 g
neutral cooking oil5 ml
Cookware and utensils
Charcoal grill
Instant-read thermometer
Tongs
Small bowl
Basting brush
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the kosher salt, dried rosemary, and black pepper in a small bowl.
Products
kosher salt — 5 g; dried rosemary — 1 g; black pepper — 0.5 g
Action
Mix
Time
1 min
Temperature
Room temperature
03
Brush the steak on both sides with neutral cooking oil.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick; neutral cooking oil — 5 ml
Action
Brush
Time
1 min
Temperature
Room temperature
04
Press the rosemary seasoning onto both sides of the steak.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick; kosher salt — 5 g; dried rosemary — 1 g; black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
05
Preheat the charcoal grill until the coals are covered with gray ash and the grate is very hot.
Products
No products at this step
Action
Preheat
Time
15 min
Temperature
450–500°F / 230–260°C
06
Grill the steak over direct heat for 8 minutes, turning it halfway through.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Grill
Time
8 min
Temperature
450–500°F / 230–260°C
07
Measure the steak’s internal temperature at the thickest part, away from the bone.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Measure
Time
1 min
Temperature
At least 145°F / 63°C
08
Transfer the steak to a plate and rest it before serving.
Products
beef porterhouse steak — 750 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Resting
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
