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Recipe details
Beef Porterhouse Steak with Smoked Salt, Grilled
A thick bone-in beef porterhouse steak cooked first over indirect heat in a covered grill, then quickly seared and finished with smoked salt. A dinner idea with ingredients and cooking steps in one place.
≈ 238 kcal/100 g · ≈ 995 kcal/serving
45 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 steak400 g · 1 bone-in steak, about 1 1/2 inches thick
neutral cooking oil15 ml
smoked salt4.5 g
black pepper0.5 g
Cookware and utensils
Gas or charcoal grill with a lid
Long-handled tongs
Instant-read meat thermometer
Small bowl
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Coat the steak with neutral cooking oil and black pepper.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick; neutral cooking oil — 15 ml; black pepper — 0.5 g
Action
Coat
Time
3 min
Temperature
Room temperature
03
Preheat one side of the covered grill to 325°F (165°C) and leave the other side cooler.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
325°F (165°C)
04
Place the steak on the cooler side and close the lid.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Place
Time
1 min
Temperature
325°F (165°C)
05
Cook the covered steak until its center reaches 120°F (49°C).
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Cook indirectly
Time
15 min
Temperature
325°F (165°C)
06
Move the steak to the hot side and sear the first side for 2 minutes.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Sear
Time
2 min
Temperature
500–550°F (260–290°C)
07
Turn the steak and sear the second side for 2 minutes.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Turn and sear
Time
2 min
Temperature
500–550°F (260–290°C)
08
Sprinkle the steak with smoked salt and remove it when the thickest part reaches 145°F (63°C).
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick; smoked salt — 4.5 g
Action
Finish and check
Time
2 min
Temperature
145°F (63°C), followed by a 3-minute rest
09
Rest the steak on a cutting board for 3 minutes before carving.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Rest
Time
3 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
