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Recipe details
Beef Porterhouse Steak with Garlic-Herb Crust and Warm Tomato-Bean Salad
A bone-in beef porterhouse steak coated with garlic, parsley, and oregano is pan-seared and served with warm tomatoes and cannellini beans. A dinner idea with ingredients and cooking steps in one place.
≈ 160 kcal/100 g · ≈ 1,230 kcal/serving
40 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 steak430 g · 1 bone-in steak, about 1 1/4 in thick
cherry tomatoes180 g
canned cannellini beans, drained120 g
olive oil15 ml
garlic1 pcs
fresh parsley8 g
red wine vinegar10 ml
dried oregano1 g
kosher salt4 g
black pepper1 g
Cookware and utensils
Large cast-iron skillet
Small bowl
Tongs
Meat thermometer
Cutting board
Directions
01
Let the steak stand for 20 minutes
Products
steak — 430 g · 1 bone-in steak, about 1 1/4 in thick
Action
Temper and dry
Time
10 min
Temperature
Room temperature
02
pat it dry with paper towels
Products
steak — 430 g · 1 bone-in steak, about 1 1/4 in thick
Action
Temper and dry
Time
10 min
Temperature
Room temperature
03
Mix the garlic, parsley, oregano, half the salt, and half the olive oil in a small bowl.
