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Recipe details
Charcoal-Grilled Beef Porterhouse Steak with Charred Peach and Corn
A bone-in porterhouse steak grilled over charcoal and served with charred peach, corn, and lime. A dinner idea with ingredients and cooking steps in one place.
≈ 202 kcal/100 g · ≈ 1,243 kcal/serving
45 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 · about 1 3/4 inches thick
ripe peach150 g
corn on the cob140 g
avocado oil15 ml
kosher salt3 g
black pepper0.5 g
lime juice7 ml
Cookware and utensils
Charcoal grill with a grate
Instant-read meat thermometer
Tongs
Small bowl
Cutting board
Chef's knife
Directions
01
Light the charcoal and wait until the coals are glowing with a light ash coating.
Products
No products at this step
Action
Light
Time
20 min
Temperature
High charcoal heat, about 450°F / 230°C
02
Pat the steak dry and season both sides with salt and pepper.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick; kosher salt — 3 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Brush the peach and corn with avocado oil.
Products
ripe peach — 150 g; corn on the cob — 140 g; avocado oil — 15 ml
Action
Brush
Time
1 min
Temperature
Room temperature
04
Grill the steak over the charcoal for 5 minutes on the first side.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Grill
Time
5 min
Temperature
450°F / 230°C
05
Turn the steak and grill it for 5 minutes on the second side.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Turn and grill
Time
5 min
Temperature
450°F / 230°C
06
Grill the peach halves for 3 minutes on each cut side.
Products
ripe peach — 150 g
Action
Grill
Time
6 min
Temperature
Medium-high charcoal heat
07
Grill the corn for 8 minutes, turning it every 2 minutes.
Products
corn on the cob — 140 g
Action
Grill
Time
8 min
Temperature
Medium-high charcoal heat
08
Transfer the steak to the cutting board and rest it until the center reaches 145°F (63°C).
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Rest
Time
5 min
Temperature
145°F / 63°C safe internal temperature
09
Squeeze lime juice over the grilled peach and corn.
Products
ripe peach — 150 g; corn on the cob — 140 g; lime juice — 7 ml
Action
Dress
Time
1 min
Temperature
Warm
10
Carve the rested steak from the bone and serve it with the grilled fruit and corn.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick; ripe peach — 150 g; corn on the cob — 140 g
Action
Carve and serve
Time
1 min
Temperature
Ready to serve
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
