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Recipe details
Pepper-Crusted Grilled Beef Porterhouse Steak with Charred Peppers and Onions
A bone-in beef porterhouse steak grilled over high heat with a cracked-pepper crust, served with charred bell pepper and onion. A dinner idea with ingredients and cooking steps in one place.
≈ 204 kcal/100 g · ≈ 1,139 kcal/serving
35 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 steak450 g · 1 bone-in steak, about 1 1/2 inches thick
coarsely cracked black peppercorns2 g
kosher salt3 g
olive oil15 ml
red bell pepper, sliced into broad strips150 g
red onion, cut into wedges75 g
lemon15 ml
Cookware and utensils
Outdoor grill
Tongs
Instant-read thermometer
Small bowl
Cutting board
Chef’s knife
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Combine the cracked pepper and salt in a small bowl.
Products
coarsely cracked black peppercorns — 2 g; kosher salt — 3 g
Action
Mix
Time
1 min
Temperature
Room temperature
03
Rub the steak with olive oil.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/2 inches thick; olive oil — 15 ml
Action
Coat
Time
1 min
Temperature
Room temperature
04
Press the pepper mixture onto both flat sides of the steak.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/2 inches thick; coarsely cracked black peppercorns — 2 g; kosher salt — 3 g
Action
Crust
Time
2 min
Temperature
Room temperature
05
Toss the bell pepper and onion with the remaining olive oil.
Products
red bell pepper, sliced into broad strips — 150 g; red onion, cut into wedges — 75 g; olive oil — 15 ml
Action
Toss
Time
2 min
Temperature
Room temperature
06
Preheat the grill to high heat, about 450°F/230°C.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
450°F/230°C
07
Grill the peppers and onion until charred and tender.
Products
red bell pepper, sliced into broad strips — 150 g; red onion, cut into wedges — 75 g
Action
Grill
Time
8 min
Temperature
High heat, about 450°F/230°C
08
Grill the steak for 5 minutes per side, turning once.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Grill
Time
10 min
Temperature
High heat; final internal temperature 145°F/63°C
09
Rest the steak for 5 minutes on a cutting board.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1 1/2 inches thick
Action
Rest
Time
5 min
Temperature
Warm
10
Drizzle the vegetables with lemon juice and serve beside the steak.
Products
red bell pepper, sliced into broad strips — 150 g; red onion, cut into wedges — 75 g; lemon — 15 ml
Action
Serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
