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A bone-in beef porterhouse steak cooked over indirect charcoal heat, quickly seared over the coals, and finished with smoked salt. A dinner idea with ingredients and cooking steps in one place.
≈ 223 kcal/100 g · ≈ 1,023 kcal/serving
52 minAdvancedAmerican
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 1/4 in thick
smoked salt3 g
black pepper0.5 g
neutral cooking oil5 ml
Cookware and utensils
Charcoal grill with a lid
Instant-read thermometer
Tongs
Small bowl
Paper towels
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with oil and black pepper.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; neutral cooking oil — 5 ml; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Light the charcoal and arrange it on one side of the grill for two-zone cooking.
Products
No products at this step
Action
Arrange coals
Time
20 min
Temperature
Indirect zone about 150°C / 300°F
04
Place the steak on the cool side of the grill and cover the grill.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Cover-cook
Time
12 min
Temperature
Indirect heat, about 150°C / 300°F
05
Move the steak over the hottest coals.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Move
Time
1 min
Temperature
High heat, 230–260°C / 450–500°F
06
Sear the steak for 2 minutes on the first side.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Sear
Time
2 min
Temperature
230–260°C / 450–500°F
07
Turn the steak and sear the second side until the center reaches 63°C / 145°F.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1 1/4 in thick
Action
Sear and check temperature
Time
4 min
Temperature
Final internal temperature 63°C / 145°F, then rest 3 minutes
08
Sprinkle the steak with smoked salt and rest it for 8 minutes.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1 1/4 in thick; smoked salt — 3 g
Action
Season and rest
Time
8 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
