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Recipe details
Beef Porterhouse Steak with Two-Zone Grilled Asparagus and Tomatoes
A bone-in Beef Porterhouse Steak is seared over high heat, finished over gentler indirect heat, and served with grilled asparagus and cherry tomatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 155 kcal/100 g · ≈ 1,161 kcal/serving
40 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 steak450 g · 1 bone-in steak, about 1½ inches thick
asparagus, trimmed120 g
cherry tomatoes150 g
olive oil15 ml
kosher salt5 g
black pepper, freshly ground1 g
lemon juice10 ml
Cookware and utensils
two-zone grill
instant-read thermometer
tongs
small bowl
cutting board
aluminum foil
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak, asparagus, and tomatoes with olive oil, salt, and black pepper.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick; asparagus, trimmed — 120 g; cherry tomatoes — 150 g; olive oil — 15 ml; kosher salt — 5 g; black pepper, freshly ground — 1 g
Action
Season
Time
3 min
Temperature
Room temperature
03
Preheat one side of the grill to high heat and leave the other side unheated for indirect cooking.
Products
No products at this step
Action
Preheat grill
Time
10 min
Temperature
High heat, about 260°C / 500°F
04
Grill the steak over the hot zone for 2 minutes per side.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Sear
Time
4 min
Temperature
High heat, about 260°C / 500°F
05
Move the steak to the cool zone and close the grill lid.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Move to indirect heat
Time
8 min
Temperature
Indirect heat, about 175°C / 350°F
06
Grill the asparagus and tomatoes over the hot zone until lightly charred.
Products
asparagus, trimmed — 120 g; cherry tomatoes — 150 g
Action
Grill vegetables
Time
6 min
Temperature
Medium-high heat
07
Check the steak with an instant-read thermometer and remove it at 63°C / 145°F.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Check safe temperature
Time
1 min
Temperature
63°C / 145°F minimum internal temperature
08
Rest the steak under foil for 5 minutes
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Rest and carve
Time
3 min
Temperature
Resting
09
carve it from the bone
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Rest and carve
Time
3 min
Temperature
Resting
10
Drizzle the vegetables with lemon juice and serve them with the carved steak.
Products
asparagus, trimmed — 120 g; cherry tomatoes — 150 g; lemon juice — 10 ml
Action
Finish and serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
