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Recipe details
Grilled Beef Porterhouse Steak with Roasted Bell Peppers and Mustard Dressing
A dry-brined bone-in beef porterhouse steak is grilled over high heat and served with tender blistered bell pepper and a sharp Dijon-mustard dressing. A dinner idea with ingredients and cooking steps in one place.
≈ 174 kcal/100 g · ≈ 1,172 kcal/serving
55 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 · 1 bone-in steak, about 1 1/4 inches thick
red bell pepper180 g
olive oil15 ml
kosher salt5 g
Dijon mustard10 g
red wine vinegar10 ml
garlic1 pcs
black pepper1 g
Cookware and utensils
High-heat grill
Instant-read thermometer
Small bowl
Tongs
Cutting board
Chef's knife
Directions
01
Pat the Beef Porterhouse Steak dry and coat both sides with the kosher salt.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick; kosher salt — 5 g
Action
Dry-brine
Time
2 min
Temperature
Room temperature
02
Place the salted steak uncovered in the refrigerator for 30 minutes.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Chill
Time
30 min
Temperature
Refrigerated, 4°C / 40°F
03
Whisk the mustard, vinegar, garlic, and 5 ml olive oil in a small bowl.
Products
Dijon mustard — 10 g; red wine vinegar — 10 ml; garlic — 1 pcs; olive oil — 15 ml
Action
Whisk
Time
2 min
Temperature
Room temperature
04
Preheat the grill to high heat.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
260°C / 500°F or higher
05
Toss the bell pepper with the remaining olive oil.
Products
red bell pepper — 180 g; olive oil — 15 ml
Action
Coat
Time
2 min
Temperature
Room temperature
06
Grill the bell pepper until its skin is blistered and its flesh is tender.
Products
red bell pepper — 180 g
Action
Grill
Time
8 min
Temperature
230–260°C / 450–500°F
07
Grill the steak over high heat, turning every two minutes, until the thickest part reaches 63°C / 145°F.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Grill
Time
9 min
Temperature
260°C / 500°F or higher; 63°C / 145°F minimum internal temperature
08
Rest the steak on a cutting board for five minutes.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
Warm
09
Carve the rested steak from the bone and serve it with the peppers and mustard dressing.
Products
steak — 450 g · 1 bone-in steak, about 1 1/4 inches thick; red bell pepper — 180 g; Dijon mustard — 10 g; red wine vinegar — 10 ml; garlic — 1 pcs; black pepper — 1 g
Action
Carve and serve
Time
3 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
