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Recipe details
High-Heat Grilled Beef Porterhouse Steak with Tomato-Arugula Salad
A dry-brined bone-in beef porterhouse steak is grilled over direct high heat and served with a fresh tomato, arugula, and red onion salad. A dinner idea with ingredients and cooking steps in one place.
≈ 158 kcal/100 g · ≈ 1,092 kcal/serving
42 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 steak400 g · 1 bone-in steak, about 1½ inches thick
ripe tomatoes, chopped180 g
arugula45 g
red onion, thinly sliced30 g
extra-virgin olive oil20 ml
kosher salt5 g
black pepper, freshly ground1 g
red wine vinegar10 ml
Cookware and utensils
High-heat grill
Instant-read thermometer
Tongs
Small bowl
Cutting board
Directions
01
Pat the steak dry and season both sides with half the salt.
Products
steak — 400 g · 1 bone-in steak, about 1½ inches thick; kosher salt — 5 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Place the salted steak uncovered in the refrigerator for 20 minutes.
Products
steak — 400 g · 1 bone-in steak, about 1½ inches thick; kosher salt — 5 g
Action
Chill
Time
20 min
Temperature
Refrigerated, about 4°C/40°F
03
Whisk the olive oil, vinegar, remaining salt, and black pepper in a small bowl.
Products
extra-virgin olive oil — 20 ml; red wine vinegar — 10 ml; kosher salt — 5 g; black pepper, freshly ground — 1 g
Action
Whisk
Time
2 min
Temperature
Room temperature
04
Toss the tomatoes, arugula, and onion with the dressing.
Products
ripe tomatoes, chopped — 180 g; arugula — 45 g; red onion, thinly sliced — 30 g; extra-virgin olive oil — 20 ml; red wine vinegar — 10 ml
Action
Toss
Time
3 min
Temperature
Room temperature
05
Preheat the grill to high heat, about 260°C/500°F.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
260°C/500°F
06
Grill the steak over direct high heat until its center reaches 63°C/145°F, turning once.
Products
steak — 400 g · 1 bone-in steak, about 1½ inches thick
Action
Grill
Time
5 min
Temperature
260°C/500°F; internal 63°C/145°F
07
Rest the steak on a cutting board for 5 minutes.
Products
steak — 400 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Warm
08
Serve the steak whole or carved after resting with the salad.
Products
steak — 400 g · 1 bone-in steak, about 1½ inches thick; ripe tomatoes, chopped — 180 g; arugula — 45 g; red onion, thinly sliced — 30 g
Action
Serve
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
