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Recipe details
Beef Porterhouse Steak with Rosemary, Grilled
A bone-in beef porterhouse steak seasoned with rosemary, grilled directly over high heat, and rested before serving. An easy dinner recipe with step-by-step instructions.
≈ 239 kcal/100 g · ≈ 998 kcal/serving
35 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 steak400 g · 1 bone-in steak, about 1 1/2 inches thick
olive oil15 ml
dried rosemary1 tsp
kosher salt3 g
black pepper0.5 g
Cookware and utensils
Gas or charcoal grill
Long-handled tongs
Instant-read meat thermometer
Small bowl
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with olive oil, dried rosemary, kosher salt, and black pepper.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick; olive oil — 15 ml; dried rosemary — 1 tsp; kosher salt — 3 g; black pepper — 0.5 g
Action
Season
Time
3 min
Temperature
Room temperature
03
Preheat the grill to high heat, about 450–500°F (230–260°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
450–500°F (230–260°C)
04
Grill the steak over direct heat for 5 minutes.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Grill
Time
5 min
Temperature
450–500°F (230–260°C)
05
Turn the steak with tongs and grill the second side for 5 minutes.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Turn
Time
5 min
Temperature
450–500°F (230–260°C)
06
Check the thickest part away from the bone and remove the steak at 145°F (63°C).
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Check temperature
Time
2 min
Temperature
145°F (63°C), followed by a 3-minute rest
07
Rest the steak on a cutting board for 3 minutes before carving.
Products
beef porterhouse steak — 400 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Rest
Time
3 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
