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Recipe details

Grilled Beef Porterhouse Steak with Warm Mustard Potato Salad

EN RU

A herb-coated porterhouse steak grilled until tender and served with warm potatoes dressed in Dijon mustard and red-wine vinegar. A dinner idea with ingredients and cooking steps in one place.

≈ 181 kcal/100 g · ≈ 1,233 kcal/serving

55 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef porterhouse steak400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick
fresh parsley, finely chopped10 g
fresh rosemary, finely chopped3 g
garlic, minced1 pcs
kosher salt5 g
olive oil20 ml
baby potatoes220 g
Dijon mustard12 g
red wine vinegar10 ml

Cookware and utensils

grill
small pot with lid
instant-read thermometer
small bowl
tongs
cutting board
chef’s knife
aluminum foil

Directions

01
Place the potatoes in a small pot, cover them with water, and add half the salt.
Products
baby potatoes — 220 g; kosher salt — 5 g
Action
Cover
Time
2 min
Temperature
Cold water
02
Boil the potatoes until a knife enters easily
Products
baby potatoes — 220 g
Action
Boil and drain
Time
8 min
Temperature
100°C / 212°F
03
drain them
Products
baby potatoes — 220 g
Action
Boil and drain
Time
8 min
Temperature
100°C / 212°F
04
Mix the parsley, rosemary, garlic, remaining salt, and 1 teaspoon of olive oil in a bowl.
Products
fresh parsley, finely chopped — 10 g; fresh rosemary, finely chopped — 3 g; garlic, minced — 1 pcs; kosher salt — 5 g; olive oil — 20 ml
Action
Mix
Time
3 min
Temperature
Room temperature
05
Press the herb mixture onto both sides of the steak.
Products
steak — 400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick; fresh parsley, finely chopped — 10 g; fresh rosemary, finely chopped — 3 g; garlic, minced — 1 pcs
Action
Coat
Time
3 min
Temperature
Room temperature
06
Whisk the mustard, vinegar, and remaining olive oil in a small bowl.
Products
Dijon mustard — 12 g; red wine vinegar — 10 ml; olive oil — 20 ml
Action
Whisk
Time
2 min
Temperature
Room temperature
07
Preheat the grill to medium-high heat and oil the grates lightly.
Products
olive oil — 20 ml
Action
Preheat
Time
8 min
Temperature
205–230°C / 400–450°F
08
Grill the herb-coated steak, turning it once, until its internal temperature reaches 63°C / 145°F.
Products
steak — 400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick
Action
Grill
Time
14 min
Temperature
Steak final internal temperature 63°C / 145°F; grill at 205–230°C / 400–450°F
09
Rest the steak under loose foil for 7 minutes.
Products
steak — 400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick
Action
Rest
Time
7 min
Temperature
Warm
10
Toss the warm potatoes with the mustard dressing and serve them beside the steak.
Products
baby potatoes — 220 g; Dijon mustard — 12 g; red wine vinegar — 10 ml; olive oil — 20 ml
Action
Toss and serve
Time
1 min
Temperature
Warm

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