Ingredients
Dry-aged Porterhouse steak grilled Tuscan-style over hardwood charcoal, seasoned simply with sea salt and black pepper. Lemon wedges are optional.
Base recipe = 2 servings.
- 900 g dry-aged beef Porterhouse steak, bone-in (about 32 oz)
- 10 g sea salt, coarse or flaky (to finish)
- 4 g freshly cracked black pepper (to finish)
- 60 g lemon wedges (optional)
Method
- Bring the steak to room temperature for 30–45 minutes before grilling so it cooks more evenly.
- Prepare a grill with hardwood charcoal and let coals burn down to a steady bed of glowing embers (avoid high flames).
- When the grate is about 325°F, place the steak directly over the heat. Grill 10–15 minutes per side depending on thickness and doneness, turning only once. Use tongs (no fork).
- Transfer to a wire rack set over a tray. Loosely tent with foil and rest about 10 minutes.
- Just before serving, season generously with sea salt and freshly cracked black pepper. Carve along the bone and slice into thick strips.
- Serve immediately with lemon wedges (optional) and classic Tuscan sides.
Chef’s Note: Seasoning after grilling keeps the crust clean and avoids over-salting—especially on a dry-aged cut.
Steak Temperature Guide
Use an instant-read thermometer inserted into the center (away from the bone).
| Calories | ~980 kcal |
| Fat | ~72 g |
| Carbohydrates | ~0 g |
| Protein | ~75 g |
| Sodium | Varies by seasoning |