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Recipe details
Beef Porterhouse Steak with Garlic and Herbs, Charcoal-Grilled
A thick bone-in Beef Porterhouse Steak slowly brought to temperature over indirect charcoal heat, then finished with a hot sear and a dry garlic-herb crust. A dinner idea with ingredients and cooking steps in one place.
≈ 222 kcal/100 g · ≈ 1,026 kcal/serving
50 minAdvancedOther
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 · one bone-in steak, about 1½ inches thick
kosher salt5 g
black pepper1 g
dried garlic1.5 g
dried oregano0.5 g
canola oil5 ml
Cookware and utensils
charcoal grill with two heat zones and a lid
instant-read meat thermometer
long-handled tongs
small bowl
cutting board
chef’s knife
measuring spoons
Directions
01
Pat the Beef Porterhouse Steak completely dry with paper towels.
Products
beef porterhouse steak — 450 g · one bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the salt, pepper, dried garlic, and dried oregano in a small bowl.
Products
kosher salt — 5 g; black pepper — 1 g; dried garlic — 1.5 g; dried oregano — 0.5 g
Action
Mix seasoning
Time
1 min
Temperature
Room temperature
03
Rub the steak with canola oil and press the dry seasoning onto both sides.
Products
beef porterhouse steak — 450 g · one bone-in steak, about 1½ inches thick; canola oil — 5 ml; kosher salt — 5 g; black pepper — 1 g; dried garlic — 1.5 g; dried oregano — 0.5 g
Action
Coat
Time
2 min
Temperature
Room temperature
04
Arrange the charcoal on one side of the grill and preheat it with the lid closed.
Products
No products at this step
Action
Set up two-zone grill
Time
20 min
Temperature
Indirect zone about 135°C / 275°F
05
Place the steak on the cool side of the grill, close the lid, and cook until its center reaches 46°C / 115°F.
Products
beef porterhouse steak — 450 g · one bone-in steak, about 1½ inches thick
Action
Slow grill
Time
14 min
Temperature
Indirect heat, 135°C / 275°F
06
Move the steak directly over the coals and sear each side for 2 minutes.
Products
beef porterhouse steak — 450 g · one bone-in steak, about 1½ inches thick
Action
Sear
Time
4 min
Temperature
High heat, about 260°C / 500°F
07
Turn the steak onto its fat edge with tongs and sear the edge for 1 minute.
Products
beef porterhouse steak — 450 g · one bone-in steak, about 1½ inches thick
Action
Sear edge
Time
1 min
Temperature
High heat, about 260°C / 500°F
08
Return the steak to the cool side and cook with the lid closed until the thickest part reaches 63°C / 145°F.
Products
beef porterhouse steak — 450 g · one bone-in steak, about 1½ inches thick
Action
Finish cooking
Time
1 min
Temperature
Cook to 63°C / 145°F internal temperature
09
Rest the steak on a cutting board for 5 minutes
Products
beef porterhouse steak — 450 g · one bone-in steak, about 1½ inches thick
Action
Rest and carve
Time
3 min
Temperature
Rest at room temperature
10
carve it from the bone and slice it across the grain
Products
beef porterhouse steak — 450 g · one bone-in steak, about 1½ inches thick
Action
Rest and carve
Time
3 min
Temperature
Rest at room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
