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Recipe details
Beef Porterhouse Steak with Basil-Vinegar Grilled Zucchini
A bone-in beef porterhouse steak is grilled, rested, and served with grilled zucchini and basil-red-wine-vinegar dressing. A dinner idea with ingredients and cooking steps in one place.
≈ 225 kcal/100 g · ≈ 991 kcal/serving
45 minMediumFusion
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 1½ inches thick
zucchini, halved lengthwise255 g
olive oil15 ml
kosher salt6 g
freshly ground black pepper1 g
red wine vinegar15 ml
fresh basil, torn8 g
Cookware and utensils
Outdoor grill
Instant-read thermometer
Wire rack
Rimmed plate
Tongs
Small bowl
Chef’s knife
Directions
01
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 397 g · about 1½ inches thick
Action
pat dry
Time
2 min
Temperature
cold
02
Sprinkle the steak evenly with 4 g salt.
Products
beef porterhouse steak — 397 g · about 1½ inches thick; kosher salt — 6 g
Action
dry-brine
Time
1 min
Temperature
cold
03
Place the steak uncovered on a wire rack over a rimmed plate.
Products
beef porterhouse steak — 397 g · about 1½ inches thick
Action
dry-brine
Time
30 min
Temperature
refrigerated, 40°F / 4°C
04
Preheat the grill to high heat.
Products
No products at this step
Action
preheat
Time
8 min
Temperature
500–550°F / 260–290°C
05
Brush the zucchini with 10 ml olive oil and 1 g salt.
Products
zucchini, halved lengthwise — 255 g; olive oil — 15 ml; kosher salt — 6 g
Action
brush
Time
2 min
Temperature
room temperature
06
Grill the steak for 4 minutes per side.
Products
beef porterhouse steak — 397 g · about 1½ inches thick
Action
grill
Time
8 min
Temperature
high heat; final internal temperature 135°F / 57°C for medium-rare, or 145°F / 63°C for medium
07
Grill the zucchini cut-side down for 5 minutes.
Products
zucchini, halved lengthwise — 255 g
Action
grill
Time
5 min
Temperature
high heat
08
Rest the steak on a wire rack for 5 minutes.
Products
beef porterhouse steak — 397 g · about 1½ inches thick
Action
rest
Time
5 min
Temperature
warm
09
Whisk the vinegar, remaining olive oil, remaining salt, pepper, and basil in a small bowl.
Products
red wine vinegar — 15 ml; olive oil — 15 ml; kosher salt — 6 g; freshly ground black pepper — 1 g; fresh basil, torn — 8 g
Action
whisk
Time
2 min
Temperature
room temperature
10
Spoon the basil-vinegar dressing over the zucchini.
Products
zucchini, halved lengthwise — 255 g; red wine vinegar — 15 ml; fresh basil, torn — 8 g
Action
dress
Time
1 min
Temperature
warm
11
Carve the rested steak from the bone and serve it with the zucchini.
Products
beef porterhouse steak — 397 g · about 1½ inches thick; zucchini, halved lengthwise — 255 g
Action
serve
Time
2 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
