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Recipe details
Grilled Beef Porterhouse Steak with Charred Vegetables
A bone-in beef porterhouse steak is grilled with zucchini and red bell pepper and served as a main course. A dinner idea with ingredients and cooking steps in one place.
≈ 151 kcal/100 g · ≈ 1,065 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 steak400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick
coarsely cracked black pepper5 g
kosher salt4 g
olive oil15 ml
zucchini150 g
red bell pepper120 g
lemon juice10 ml
Cookware and utensils
outdoor or countertop grill
instant-read thermometer
small bowl
tongs
cutting board
chef’s knife
aluminum foil
Directions
01
Pat the steak dry with paper towels.
Products
steak — 400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the cracked black pepper and kosher salt in a small bowl.
Products
coarsely cracked black pepper — 5 g; kosher salt — 4 g
Action
Mix
Time
1 min
Temperature
Room temperature
03
Rub the steak with half the olive oil and press the pepper mixture onto both sides.
Products
steak — 400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick; olive oil — 15 ml; coarsely cracked black pepper — 5 g; kosher salt — 4 g
Action
Coat
Time
3 min
Temperature
Room temperature
04
Toss the zucchini and bell pepper with the remaining olive oil.
Products
zucchini — 150 g; red bell pepper — 120 g; olive oil — 15 ml
Action
Toss
Time
2 min
Temperature
Room temperature
05
Preheat the grill to high heat and oil the grates lightly.
Products
olive oil — 15 ml
Action
Preheat
Time
8 min
Temperature
230–260°C / 450–500°F
06
Grill the steak and vegetables directly, turning the vegetables once, until the steak reaches 63°C / 145°F and the vegetables are charred and tender.
Products
steak — 400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick; zucchini — 150 g; red bell pepper — 120 g
Action
Grill
Time
12 min
Temperature
Steak final internal temperature 63°C / 145°F; grill at 230–260°C / 450–500°F
07
Rest the steak under loose foil for 8 minutes.
Products
steak — 400 g · 1 bone-in steak, about 3 cm / 1 1/4 in thick
Action
Rest
Time
8 min
Temperature
Warm
08
Drizzle the vegetables with lemon juice and serve them with the steak.
Products
zucchini — 150 g; red bell pepper — 120 g; lemon juice — 10 ml
Action
Serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
