Porterhouse Steaks with Sun-Dried Tomato Pesto


by: Naomi

I love steak (esp on the grill)and am always on the look out for recipes. This comes off a BBQ/grilling website and is very good. The pesto adds a nice topping flavor to the grilled steaks. I have done these on the countertop grill and on the campfire also with no change.


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serves: 4

4 porterhouse steaks (12-16 ounces each and 1 inch thick)

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


1/4 cup pine nuts

1 cup loosely packed fresh basil leaves

1/3 cup oil-packed, sun-dried tomatoes, drained

1/4 cup freshly grated Parmigiano-Reggiano cheese

1 medium garlic clove

1/2 teaspoon kosher salt

1/4 cup extra virgin olive oil

Nutrition Facts
Porterhouse Steaks with Sun-Dried Tomato Pesto

Servings Per Recipe: 4

Amount per Serving

Calories: 1127

  • Total Fat: 92.2 g
  •     Saturated Fat: 29.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 223.2 mg
  • Sodium: 1192.7 mg
  • Total Carbs: 4.2 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 0.4 g
  • Protein: 68.4 g

how is this calculated?

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1.  To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally. Put the nuts in a food processor. Add all the remaining pesto ingredients except the oil. Pulse to create a coarse cornmeal consistency. Slowly add the oil and pulse until it is incorporated. For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse. The finished pesto should have all the ingredients blended but not puréed.

2.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with the oil and then season with salt and pepper, pressing the seasonings into the meat. Grill over Direct High heat until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once or twice [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Remove the steaks from the grill and let rest for 3 to 5 minutes. Serve each steak with a generous dollop of pesto on top.

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