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Recipe details
Beef Porterhouse Steak
A thick bone-in Beef Porterhouse Steak is cooked directly over high heat, turned frequently for even browning, and served whole after resting. A quick dinner idea, ready in 30 minutes.
≈ 223 kcal/100 g · ≈ 1,024 kcal/serving
30 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 1¼ inches thick, bone-in
neutral cooking oil5 ml
kosher salt3 g
black pepper1 g
Cookware and utensils
high-heat grill
instant-read meat thermometer
tongs
paper towels
cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1¼ inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Rub the steak with the oil.
Products
beef porterhouse steak — 450 g · about 1¼ inches thick, bone-in; neutral cooking oil — 5 ml
Action
Rub
Time
1 min
Temperature
room temperature
03
Season every surface of the steak with salt and black pepper.
Products
beef porterhouse steak — 450 g · about 1¼ inches thick, bone-in; kosher salt — 3 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
room temperature
04
Preheat the grill to high heat.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
450–500°F / 230–260°C
05
Place the steak directly over the heat.
Products
beef porterhouse steak — 450 g · about 1¼ inches thick, bone-in
Action
Place
Time
3 min
Temperature
450–500°F / 230–260°C
06
Turn the steak with tongs.
Products
beef porterhouse steak — 450 g · about 1¼ inches thick, bone-in
Action
Turn
Time
3 min
Temperature
450–500°F / 230–260°C
07
Continue turning the steak every 2 minutes until its center reaches 125°F / 52°C.
Products
beef porterhouse steak — 450 g · about 1¼ inches thick, bone-in
Action
Grill
Time
6 min
Temperature
450–500°F / 230–260°C; remove at 125°F / 52°C for medium-rare
08
Rest the steak on the cutting board before serving.
Products
beef porterhouse steak — 450 g · about 1¼ inches thick, bone-in
Action
Rest
Time
4 min
Temperature
carryover temperature should reach at least 130°F / 54°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
