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Recipe details
Beef Porterhouse Steak with Smoked Salt
A thick bone-in beef porterhouse steak cooked gently in a covered two-zone grill, finished with a fast direct sear, rested, and served as a main course with smoked salt. A dinner idea with ingredients and cooking steps in one place.
≈ 224 kcal/100 g · ≈ 1,035 kcal/serving
45 minAdvancedAmerican
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 steak454 g · about 1½ inches thick
olive oil5 g
smoked salt3 g
black pepper0.5 g
Cookware and utensils
Two-zone gas or charcoal grill
Tongs
Instant-read thermometer
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with olive oil.
Products
beef porterhouse steak — 454 g · about 1½ inches thick; olive oil — 5 g
Action
Rub
Time
1 min
Temperature
Room temperature
03
Season the steak with smoked salt and black pepper.
Products
beef porterhouse steak — 454 g · about 1½ inches thick; smoked salt — 3 g; black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
04
Preheat one grill zone to 275°F (135°C) and one zone to high heat.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
275°F (135°C) and high heat
05
Place the steak on the low-heat zone and close the grill lid.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Place and cover
Time
1 min
Temperature
275°F (135°C)
06
Cook the steak on the covered low-heat zone for 18 minutes.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Cook indirectly
Time
18 min
Temperature
275°F (135°C)
07
Move the steak to the high-heat zone and sear one side for 2 minutes.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Sear
Time
2 min
Temperature
450–500°F (230–260°C)
08
Turn the steak and sear the second side for 2 minutes.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Turn and sear
Time
2 min
Temperature
450–500°F (230–260°C)
09
Check that the thickest part reaches 145°F (63°C).
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Check temperature
Time
1 min
Temperature
145°F (63°C) minimum
10
Rest the steak on a cutting board for 5 minutes.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Warm
11
Carve the steak from the bone and serve it.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Carve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
