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Generating an image for this exact recipe… Beef Porterhouse Steak with Chimichurri and Asparagus

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Recipe details

Beef Porterhouse Steak with Chimichurri and Asparagus

Name: Beef Porterhouse Steak with Chimichurri and Asparagus
Total time: 45 min
Yield: 1
Cuisine: Fusion
Ingredients: 450 g · about 1 3/4 inches thick, bone-in beef porterhouse steak; 150 g asparagus, trimmed; 20 g fresh parsley leaves; 15 ml red wine vinegar; 30 ml olive oil; 2 pcs garlic, minced; 7 g kosher salt; 1 g black pepper

EN RU

A bone-in porterhouse steak grilled over direct and indirect heat, rested, carved, and served with parsley chimichurri and lightly charred asparagus. A dinner idea with ingredients and cooking steps in one place.

≈ 194 kcal/100 g · ≈ 1,275 kcal/serving

45 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef porterhouse steak450 g · about 1 3/4 inches thick, bone-in
asparagus, trimmed150 g
fresh parsley leaves20 g
red wine vinegar15 ml
olive oil30 ml
garlic, minced2 pcs
kosher salt7 g
black pepper1 g

Cookware and utensils

two-zone grill
instant-read thermometer
tongs
small bowl
cutting board
chef’s knife
measuring spoons

Directions

01
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Season the steak on all sides with 5 g salt and the black pepper.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in; kosher salt — 7 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
room temperature
03
Preheat the grill with one side at high heat and one side at low, indirect heat.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
230–260°C / 450–500°F
04
Combine the parsley, vinegar, garlic, and 20 ml olive oil in a bowl.
Products
fresh parsley leaves — 20 g; red wine vinegar — 15 ml; garlic, minced — 2 pcs; olive oil — 30 ml
Action
Mix
Time
3 min
Temperature
room temperature
05
Brush the asparagus with the remaining 10 ml olive oil and season it with the remaining salt.
Products
asparagus, trimmed — 150 g; olive oil — 30 ml; kosher salt — 7 g
Action
Coat
Time
2 min
Temperature
room temperature
06
Grill the steak over direct heat for 3 minutes on each broad side.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Sear
Time
6 min
Temperature
230–260°C / 450–500°F
07
Move the steak to indirect heat and close the grill lid.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Move
Time
10 min
Temperature
160–175°C / 325–350°F
08
Grill the asparagus over direct heat until lightly charred and tender.
Products
asparagus, trimmed — 150 g
Action
Grill
Time
6 min
Temperature
medium-high heat / 200–230°C
09
Cook the steak until its thickest part reaches 54°C / 130°F for medium-rare.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Check temperature
Time
3 min
Temperature
54°C / 130°F internal; carryover reaches about 57°C / 135°F
10
Rest the steak on a cutting board for 5 minutes.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
resting
11
Carve the steak from the bone into thick slices and serve it with asparagus and chimichurri.
Products
beef porterhouse steak — 450 g · about 1 3/4 inches thick, bone-in; asparagus, trimmed — 150 g; fresh parsley leaves — 20 g; red wine vinegar — 15 ml; garlic, minced — 2 pcs; olive oil — 30 ml
Action
Carve and serve
Time
2 min
Temperature
warm

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