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Recipe details
Beef Porterhouse Steak with a Pepper Crust, Grilled Two Ways
A bone-in beef porterhouse steak seasoned with cracked pepper, seared over direct heat, then finished over indirect heat for an evenly cooked center. A dinner idea with ingredients and cooking steps in one place.
≈ 223 kcal/100 g · ≈ 1,027 kcal/serving
35 minMediumAmerican
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
coarsely ground black pepper2 g
kosher salt3 g
neutral cooking oil5 ml
Cookware and utensils
Charcoal or gas grill with a two-zone setup
Instant-read meat thermometer
Small bowl
Tongs
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides of the steak with kosher salt and coarsely ground black pepper.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick; kosher salt — 3 g; coarsely ground black pepper — 2 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Brush the steak lightly with neutral cooking oil.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick; neutral cooking oil — 5 ml
Action
Brush
Time
1 min
Temperature
Room temperature
04
Preheat the grill with one side set to high direct heat and the other side set to medium-low indirect heat.
Products
No products at this step
Action
Preheat
Time
12 min
Temperature
Direct side about 450–500°F / 230–260°C
05
Sear the steak over direct heat for 3 minutes.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Sear
Time
3 min
Temperature
High heat, about 450–500°F / 230–260°C
06
Turn the steak and sear the second side for 3 minutes.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Turn and sear
Time
3 min
Temperature
High heat, about 450–500°F / 230–260°C
07
Move the steak to the indirect-heat side and close the grill lid.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Finish
Time
8 min
Temperature
Medium-low indirect heat, about 300–325°F / 150–165°C
08
Cook the steak until the thermometer reads 145°F / 63°C in the thickest part, avoiding the bone.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Check temperature
Time
4 min
Temperature
Final safe internal temperature: 145°F / 63°C
09
Rest the steak on a cutting board for 5 minutes before carving.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick
Action
Rest
Time
5 min
Temperature
Rest at room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
