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Recipe details
Pan-Seared Dry-Brined Beef Porterhouse Steak with Tomato-Arugula Salad
A dry-brined bone-in beef porterhouse steak is pan-seared to a firm brown crust and served with a fresh tomato, arugula, and red onion salad. A dinner idea with ingredients and cooking steps in one place.
≈ 150 kcal/100 g · ≈ 944 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 steak350 g · 1 bone-in steak, about 1¼ inches thick
ripe tomato180 g
arugula40 g
red onion30 g
olive oil15 ml
red wine vinegar10 ml
kosher salt4 g
black pepper1 g
Cookware and utensils
12-inch cast-iron skillet
Instant-read thermometer
Tongs
Wire rack and plate
Paper towels
Directions
01
Sprinkle the steak evenly with 3 g salt and place it uncovered on a wire rack.
Products
steak — 350 g · 1 bone-in steak, about 1¼ inches thick; kosher salt — 4 g
Action
Dry-brine
Time
1 min
Temperature
Refrigerator / 4°C
02
Refrigerate the steak uncovered for 30 minutes.
Products
steak — 350 g · 1 bone-in steak, about 1¼ inches thick
Action
Chill
Time
30 min
Temperature
Refrigerator / 4°C
03
Pat the steak completely dry with paper towels.
Products
steak — 350 g · 1 bone-in steak, about 1¼ inches thick
Action
Dry
Time
2 min
Temperature
Cold
04
Toss the tomato, arugula, and red onion with 10 ml olive oil, vinegar, and 1 g salt.
Products
ripe tomato — 180 g; arugula — 40 g; red onion — 30 g; olive oil — 15 ml; red wine vinegar — 10 ml; kosher salt — 4 g
Action
Toss
Time
3 min
Temperature
Room temperature
05
Heat the cast-iron skillet over high heat and add the remaining olive oil.
Products
olive oil — 15 ml
Action
Heat
Time
4 min
Temperature
High heat / about 240°C
06
Sear the steak on the first side until a firm brown crust forms.
Products
steak — 350 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear
Time
4 min
Temperature
High heat / about 240°C
07
Flip the steak with tongs.
Products
steak — 350 g · 1 bone-in steak, about 1¼ inches thick
Action
Flip
Time
1 min
Temperature
High heat / about 240°C
08
Sear the second side until the thickest part reaches 63°C.
Products
steak — 350 g · 1 bone-in steak, about 1¼ inches thick
Action
Cook
Time
6 min
Temperature
Final internal temperature 63°C / medium
09
Rest the steak on a plate for five minutes.
Products
steak — 350 g · 1 bone-in steak, about 1¼ inches thick
Action
Rest
Time
5 min
Temperature
Warm
10
Carve the steak from the bone and serve it with the salad.
Products
steak — 350 g · 1 bone-in steak, about 1¼ inches thick; ripe tomato — 180 g; arugula — 40 g; red onion — 30 g
Action
Carve and serve
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
