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Recipe details
Beef Porterhouse Steak with Charred Peppers and Shallot
A bone-in beef porterhouse steak is dry-brined, grilled over high heat, rested, and served with charred red pepper and shallot. A dinner idea with ingredients and cooking steps in one place.
≈ 168 kcal/100 g · ≈ 1,109 kcal/serving
45 minMediumOther
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 steak430 g · about 1 1/4 inches thick, bone-in
kosher salt5 g
red bell pepper150 g
shallot60 g
olive oil15 ml
fresh rosemary1 pcs
black peppercorns1 g
Cookware and utensils
High-heat grill
Instant-read thermometer
Tongs
Wire rack
Sheet pan
Cutting board
Chef's knife
Directions
01
Pat the steak dry with paper towels.
Products
steak — 430 g · about 1 1/4 inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with the kosher salt and place it on a wire rack over a sheet pan.
Products
steak — 430 g · about 1 1/4 inches thick, bone-in; kosher salt — 5 g
Action
Dry-brine
Time
1 min
Temperature
Room temperature
03
Chill the uncovered steak for 25 minutes.
Products
steak — 430 g · about 1 1/4 inches thick, bone-in
Action
Chill
Time
25 min
Temperature
Refrigerator, 4°C
04
Toss the bell pepper and shallot with olive oil, rosemary, and crushed peppercorns.
Products
red bell pepper — 150 g; shallot — 60 g; olive oil — 15 ml; fresh rosemary — 1 pcs; black peppercorns — 1 g
Action
Toss
Time
2 min
Temperature
Room temperature
05
Preheat the grill to high heat, about 290°C.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
About 290°C
06
Grill the pepper and shallot until charred and tender, turning once.
Products
red bell pepper — 150 g; shallot — 60 g
Action
Grill vegetables
Time
7 min
Temperature
About 290°C
07
Grill the steak over high heat, turning every 2 minutes, until the center reaches 63°C.
Products
steak — 430 g · about 1 1/4 inches thick, bone-in
Action
High-heat grill
Time
8 min
Temperature
About 290°C; final internal temperature 63°C
08
Rest the steak on a cutting board for 5 minutes.
Products
steak — 430 g · about 1 1/4 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
Warm
09
Carve the steak from the bone and serve it with the charred pepper and shallot.
Products
steak — 430 g · about 1 1/4 inches thick, bone-in; red bell pepper — 150 g; shallot — 60 g
Action
Carve and serve
Time
1 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
