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Recipe details
Beef Porterhouse Steak with Rosemary
A bone-in beef porterhouse steak grilled directly over high heat with rosemary, rested, carved from the bone, and served as a main course. A dinner idea with ingredients and cooking steps in one place.
≈ 224 kcal/100 g · ≈ 1,037 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 steak454 g · about 1½ inches thick
olive oil5 g
dried rosemary0.5 g
kosher salt3 g
black pepper0.5 g
Cookware and utensils
Gas or charcoal grill
Tongs
Instant-read thermometer
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with olive oil.
Products
beef porterhouse steak — 454 g · about 1½ inches thick; olive oil — 5 g
Action
Rub
Time
1 min
Temperature
Room temperature
03
Season the steak with dried rosemary, kosher salt, and black pepper.
Products
beef porterhouse steak — 454 g · about 1½ inches thick; dried rosemary — 0.5 g; kosher salt — 3 g; black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
04
Preheat the grill to high heat, about 450–500°F (230–260°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
450–500°F (230–260°C)
05
Grill the steak over direct heat for 5 minutes.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Grill
Time
5 min
Temperature
450–500°F (230–260°C)
06
Turn the steak with tongs and grill the second side for 5 minutes.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Turn and grill
Time
5 min
Temperature
450–500°F (230–260°C)
07
Check that the thickest part reaches 145°F (63°C).
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Check temperature
Time
1 min
Temperature
145°F (63°C) minimum
08
Rest the steak on a cutting board for 5 minutes.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Warm
09
Carve the steak from the bone and serve the slices.
Products
beef porterhouse steak — 454 g · about 1½ inches thick
Action
Carve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
