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Recipe details

Beef Porterhouse Steak with Balsamic Mushrooms and Tomatoes

EN RU

A dry-brined, bone-in porterhouse steak grilled over high heat, rested, carved, and served with warm balsamic mushrooms and tomatoes. A dinner idea with ingredients and cooking steps in one place.

≈ 153 kcal/100 g · ≈ 1,324 kcal/serving

50 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 steak450 g · about 1 3/4 inches thick, bone-in
cherry tomatoes180 g
cremini mushrooms180 g
olive oil30 ml
balsamic vinegar15 ml
garlic, grated2 pcs
kosher salt6 g
black pepper1 g

Cookware and utensils

high-heat grill
rimmed tray
instant-read thermometer
tongs
cast-iron skillet
paper towels

Directions

01
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Sprinkle the steak evenly with 4 g salt and place it uncovered on a tray in the refrigerator.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in; kosher salt — 6 g
Action
Dry-brine
Time
20 min
Temperature
refrigerated, 4°C / 40°F
03
Remove the steak from the refrigerator and let it stand while the grill heats.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Temper
Time
5 min
Temperature
room temperature
04
Preheat the grill to high heat.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
260–290°C / 500–550°F
05
Toss the tomatoes and mushrooms with 15 ml olive oil, the remaining salt, pepper, and garlic.
Products
cherry tomatoes — 180 g; cremini mushrooms — 180 g; olive oil — 30 ml; kosher salt — 6 g; black pepper — 1 g; garlic, grated — 2 pcs
Action
Toss
Time
3 min
Temperature
room temperature
06
Grill the steak over high heat for 4 minutes on each broad side.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Grill
Time
8 min
Temperature
260–290°C / 500–550°F
07
Grill the steak until its thickest part reaches 54°C / 130°F.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Check temperature
Time
3 min
Temperature
54°C / 130°F internal; carryover reaches about 57°C / 135°F
08
Rest the steak on a tray for 5 minutes.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
resting
09
Heat the remaining 15 ml olive oil in a cast-iron skillet.
Products
olive oil — 30 ml
Action
Heat
Time
1 min
Temperature
medium-high heat / 200°C
10
Cook the tomatoes and mushrooms in the skillet until the mushrooms are browned and the tomatoes soften.
Products
cherry tomatoes — 180 g; cremini mushrooms — 180 g
Action
Sauté
Time
6 min
Temperature
medium-high heat / 200°C
11
Stir the balsamic vinegar into the vegetables.
Products
balsamic vinegar — 15 ml; cherry tomatoes — 180 g; cremini mushrooms — 180 g
Action
Stir
Time
1 min
Temperature
hot
12
Carve the rested steak from the bone into thick slices and serve it with the warm vegetables.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in; cherry tomatoes — 180 g; cremini mushrooms — 180 g
Action
Carve and serve
Time
2 min
Temperature
warm

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