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Recipe details
Beef Porterhouse Steak with Asparagus and Chimichurri
A porterhouse steak seared over direct heat and finished over indirect heat, served with grilled asparagus and parsley-garlic chimichurri. A dinner idea with ingredients and cooking steps in one place.
≈ 185 kcal/100 g · ≈ 1,259 kcal/serving
45 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 1 1/4 inches thick
asparagus, trimmed180 g
olive oil28 ml
flat-leaf parsley, finely chopped15 g
red wine vinegar15 ml
garlic, minced1 pcs
kosher salt6 g
black pepper, freshly ground1 g
Cookware and utensils
Two-zone grill
Instant-read thermometer
Small bowl
Tongs
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Stir the parsley, vinegar, garlic, 15 ml olive oil, 1 g salt, and pepper in a small bowl.
Products
flat-leaf parsley, finely chopped — 15 g; red wine vinegar — 15 ml; garlic, minced — 1 pcs; olive oil — 28 ml; kosher salt — 6 g; black pepper, freshly ground — 1 g
Action
Stir
Time
3 min
Temperature
Room temperature
03
Toss the asparagus with the remaining olive oil and 2 g salt.
Products
asparagus, trimmed — 180 g; olive oil — 28 ml; kosher salt — 6 g
Action
Toss
Time
2 min
Temperature
Room temperature
04
Preheat one side of the grill to high heat and leave the other side without direct heat.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
High heat, about 230–260°C / 450–500°F
05
Grill the asparagus over direct heat, turning once, until tender and lightly charred.
Products
asparagus, trimmed — 180 g
Action
Grill
Time
6 min
Temperature
High heat
06
Sear the steak over direct heat for 3 minutes on each side.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Sear
Time
6 min
Temperature
High heat, about 230–260°C / 450–500°F
07
Move the steak to indirect heat and close the grill until its center reaches 63°C / 145°F.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Finish
Time
10 min
Temperature
63°C / 145°F minimum internal temperature
08
Rest the steak on a cutting board for 5 minutes.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
Warm
09
Spoon the chimichurri over the steak and serve it with the asparagus.
