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Recipe details
Beef Porterhouse Steak with Corn-Tomato Relish
A dry-brined, bone-in Beef Porterhouse Steak is grilled over high heat and served with a fresh corn-and-tomato relish. A dinner idea with ingredients and cooking steps in one place.
≈ 165 kcal/100 g · ≈ 1,273 kcal/serving
55 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 · 1 bone-in steak, about 1 1/4 inches thick
corn kernels120 g
ripe tomato, diced150 g
lime juice15 ml
scallion, sliced15 g
olive oil15 ml
kosher salt5 g
black pepper, freshly ground1 g
Cookware and utensils
High-heat grill
Instant-read thermometer
Sheet pan
Tongs
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Sprinkle the steak evenly with 3 g salt and refrigerate it uncovered for 30 minutes.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick; kosher salt — 5 g
Action
Dry-brine
Time
30 min
Temperature
Refrigerated, about 4°C / 40°F
03
Mix the corn, tomato, scallion, lime juice, olive oil, remaining salt, and pepper in a bowl.
Products
corn kernels — 120 g; ripe tomato, diced — 150 g; scallion, sliced — 15 g; lime juice — 15 ml; olive oil — 15 ml; kosher salt — 5 g; black pepper, freshly ground — 1 g
Action
Mix
Time
4 min
Temperature
Room temperature
04
Preheat the grill to high heat.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
260–290°C / 500–550°F
05
Grill the steak for 4 minutes on the first side.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Grill
Time
4 min
Temperature
High heat, 260–290°C / 500–550°F
06
Turn the steak and grill it for 4 minutes on the second side.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Turn and grill
Time
4 min
Temperature
High heat, 260–290°C / 500–550°F
07
Cook the steak until its center reaches 63°C / 145°F minimum.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Check temperature
Time
3 min
Temperature
63°C / 145°F minimum internal temperature
08
Rest the steak on a cutting board for 5 minutes.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
Warm
09
Carve the rested steak away from the bone and serve it with the corn-tomato relish.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick; corn kernels — 120 g; ripe tomato, diced — 150 g; scallion, sliced — 15 g; lime juice — 15 ml
Action
Carve and serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
