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Recipe details
Beef Porterhouse Steak with Smoked Salt and Corn-Peach Salsa
A bone-in beef porterhouse steak grilled over direct heat with a smoked-salt crust, served with fresh corn and peach salsa. A dinner idea with ingredients and cooking steps in one place.
≈ 214 kcal/100 g · ≈ 1,007 kcal/serving
35 minMediumOther
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 steak397 g · about 1 1/4 inches thick
kosher salt3 g
smoked salt3 g
olive oil15 ml
ear of corn, husked150 g
peach, pitted and diced75 g
red onion, finely diced35 g
fresh lime juice15 ml
fresh cilantro, chopped4 g
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 — 397 g · about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the smoked salt and kosher salt in a small bowl.
Products
smoked salt — 3 g; kosher salt — 3 g
Action
Mix
Time
1 min
Temperature
Room temperature
03
Rub the steak with olive oil and the salt mixture.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick; olive oil — 15 ml; smoked salt — 3 g; kosher salt — 3 g
Action
Rub
Time
2 min
Temperature
Room temperature
04
Grill the corn and steak over high direct heat, turning the corn occasionally and the steak once, until the steak reaches 125°F for medium-rare.
Products
ear of corn, husked — 150 g; beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Grill
Time
12 min
Temperature
450–500°F / 230–260°C; beef at least 125°F / 52°C before resting
05
Rest the steak on a cutting board for 8 minutes.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Rest
Time
8 min
Temperature
Warm
06
Cut the grilled corn from the cob with a chef’s knife.
Products
ear of corn, husked — 150 g
Action
Cut
Time
2 min
Temperature
Warm
07
Stir the corn, peach, red onion, lime juice, and cilantro in the bowl.
Products
ear of corn, husked — 150 g; peach, pitted and diced — 75 g; red onion, finely diced — 35 g; fresh lime juice — 15 ml; fresh cilantro, chopped — 4 g
Action
Stir
Time
3 min
Temperature
Room temperature
08
Carve the rested steak from the bone and serve it with the salsa.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick; ear of corn, husked — 150 g; peach, pitted and diced — 75 g; red onion, finely diced — 35 g; fresh lime juice — 15 ml; fresh cilantro, chopped — 4 g
Action
Carve and serve
Time
5 min
Temperature
Serve hot; final beef temperature should be at least 145°F / 63°C for food safety
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
