Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Recipe image is temporarily unavailableSaved image, when available
A bone-in porterhouse steak coated in a savory dry mustard and thyme rub, then charcoal-grilled with a herb-forward crust. A dinner idea with ingredients and cooking steps in one place.
≈ 222 kcal/100 g · ≈ 1,023 kcal/serving
35 minMediumOther
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 1½ inches thick
Dry mustard powder2 g
Dried thyme0.5 g
Kosher salt3 g
Neutral cooking oil5 ml
Cookware and utensils
Charcoal grill
Instant-read thermometer
Small bowl
Tongs
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Combine the dry mustard powder, dried thyme, and kosher salt in a small bowl.
Products
Dry mustard powder — 2 g; Dried thyme — 0.5 g; Kosher salt — 3 g
Action
Combine
Time
1 min
Temperature
Room temperature
03
Brush the steak on all sides with the neutral cooking oil.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1½ inches thick; Neutral cooking oil — 5 ml
Action
Brush
Time
1 min
Temperature
Room temperature
04
Coat the steak evenly with the mustard-herb mixture.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1½ inches thick; Dry mustard powder — 2 g; Dried thyme — 0.5 g; Kosher salt — 3 g
Action
Coat
Time
2 min
Temperature
Room temperature
05
Preheat the charcoal grill until the coals are glowing and the grate is very hot.
Products
No products at this step
Action
Preheat
Time
15 min
Temperature
High heat, about 450°F / 230°C
06
Set the steak over direct heat and grill it until the herb coating is browned.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Grill
Time
4 min
Temperature
High heat, about 450°F / 230°C
07
Turn the steak and grill the other side until the coating is browned.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Turn and grill
Time
4 min
Temperature
High heat, about 450°F / 230°C
08
Move the steak to indirect heat and cook it until the thickest part reaches 145°F / 63°C for medium doneness.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Finish cooking
Time
5 min
Temperature
145°F / 63°C internal temperature
09
Transfer the steak to a cutting board and rest it before carving.
Products
Beef Porterhouse Steak — 450 g · 1 bone-in steak, about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Resting temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
