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A bone-in beef porterhouse steak coated with dry mustard, thyme, and salt, seared over hot charcoal, then finished over indirect heat and rested before carving. An easy dinner recipe with step-by-step instructions.
≈ 224 kcal/100 g · ≈ 1,028 kcal/serving
38 minEasyAmerican
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
cooking oil5 g
dry mustard2 g
dried thyme1 g
kosher salt1.5 g
Cookware and utensils
Charcoal grill
Tongs
Instant-read thermometer
Small bowl
Pastry brush
Directions
01
Pat the beef porterhouse steak dry.
Products
beef porterhouse steak — 450 g
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the dry mustard, dried thyme, and kosher salt in a small bowl.
Products
dry mustard — 2 g; dried thyme — 1 g; kosher salt — 1.5 g
Action
Mix
Time
1 min
Temperature
Room temperature
03
Brush the steak with cooking oil.
Products
beef porterhouse steak — 450 g; cooking oil — 5 g
Action
Brush
Time
1 min
Temperature
Room temperature
04
Press the mustard-herb mixture onto both sides of the steak.
