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Recipe details
Beef Porterhouse Steak with a Pepper Crust
A bone-in Beef Porterhouse Steak is slowly brought up over indirect heat, then finished over a hot zone for a crisp black-pepper crust and a juicy center. A dinner idea with ingredients and cooking steps in one place.
≈ 223 kcal/100 g · ≈ 1,029 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 steak450 g · about 1½ inches thick, bone-in
neutral cooking oil5 ml
kosher salt3 g
coarsely cracked black pepper3 g
Cookware and utensils
gas or charcoal grill with two heat zones
instant-read meat thermometer
tongs
small bowl
paper towels
cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1½ inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Rub the steak on all sides with the oil.
Products
beef porterhouse steak — 450 g · about 1½ inches thick, bone-in; neutral cooking oil — 5 ml
Action
Rub
Time
1 min
Temperature
room temperature
03
Combine the salt and cracked black pepper in the small bowl.
Products
kosher salt — 3 g; coarsely cracked black pepper — 3 g
Action
Combine
Time
1 min
Temperature
room temperature
04
Press the pepper mixture onto both flat sides and the edges of the steak.
Products
beef porterhouse steak — 450 g · about 1½ inches thick, bone-in; kosher salt — 3 g; coarsely cracked black pepper — 3 g
Action
Press
Time
2 min
Temperature
room temperature
05
Preheat one side of the grill to medium-low indirect heat and the other side to high heat.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
250–275°F / 120–135°C indirect zone; 450–500°F / 230–260°C hot zone
06
Place the steak in the indirect zone and close the grill.
Products
beef porterhouse steak — 450 g · about 1½ inches thick, bone-in
Action
Place
Time
15 min
Temperature
250–275°F / 120–135°C
07
Turn the steak once with tongs.
Products
beef porterhouse steak — 450 g · about 1½ inches thick, bone-in
Action
Turn
Time
1 min
Temperature
250–275°F / 120–135°C
08
Move the steak to the hot zone and grill it until the crust is browned.
Products
beef porterhouse steak — 450 g · about 1½ inches thick, bone-in
Action
Sear
Time
4 min
Temperature
450–500°F / 230–260°C; remove at 125°F / 52°C for medium-rare
09
Rest the steak on the cutting board before serving.
Products
beef porterhouse steak — 450 g · about 1½ inches thick, bone-in
Action
Rest
Time
10 min
Temperature
carryover temperature should reach at least 130°F / 54°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
