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Recipe details
Garlic-Herb Grilled Beef Porterhouse Steak
A bone-in Beef Porterhouse Steak cooked over indirect heat and finished with a brief direct-heat sear, seasoned with garlic and herbs. A dinner idea with ingredients and cooking steps in one place.
≈ 224 kcal/100 g · ≈ 1,029 kcal/serving
42 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 steak450 g · bone-in, about 1¼ in thick
cooking oil5 ml
salt3 g
black pepper1 g
garlic powder1 g
dried thyme0.5 g
Cookware and utensils
lidded two-zone grill
long-handled tongs
instant-read thermometer
small bowl
cutting board
aluminum foil
Directions
01
Pat the bone-in steak dry with paper towels.
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Stir the oil, salt, black pepper, garlic powder, and thyme in a small bowl.
Products
cooking oil — 5 ml; salt — 3 g; black pepper — 1 g; garlic powder — 1 g; dried thyme — 0.5 g
Action
Stir
Time
2 min
Temperature
room temperature
03
Coat both sides of the steak with the garlic-herb mixture.
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick; cooking oil — 5 ml; salt — 3 g; black pepper — 1 g; garlic powder — 1 g; dried thyme — 0.5 g
Action
Coat
Time
2 min
Temperature
room temperature
04
Preheat a lidded grill with one side at 325°F (165°C) and one side at high heat.
Products
No products at this step
Action
Preheat
Time
12 min
Temperature
325°F (165°C) indirect zone and high direct heat
05
Place the steak on the indirect-heat side and close the lid.
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Place and cover
Time
1 min
Temperature
325°F (165°C)
06
Grill the steak indirectly until its center reaches 125°F (52°C).
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Grill indirectly
Time
12 min
Temperature
125°F (52°C) internal temperature
07
Move the steak to the direct-heat side.
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Move
Time
1 min
Temperature
high heat
08
Sear the first side until the thickest part reaches 145°F (63°C).
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Sear
Time
4 min
Temperature
145°F (63°C) internal temperature
09
Turn the steak with tongs.
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Turn
Time
1 min
Temperature
high heat
10
Sear the second side until the crust is browned.
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Sear
Time
3 min
Temperature
high heat
11
Transfer the steak to a cutting board and cover it loosely with foil.
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Transfer and cover
Time
1 min
Temperature
resting
12
Rest the steak before serving.
Products
beef porterhouse steak — 450 g · bone-in, about 1¼ in thick
Action
Rest
Time
2 min
Temperature
resting
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
