Easy Porterhouse Steak

Steak is known as one of the more fancier dinner options and people spend hundreds of dollars at restaurants for the ultimate steak experience. But did you know that it’s quite simple to prepare a good butter-basted beef steak, even at home? Here, we have a steak recipe that you can easily try at home with just a few ingredients, and still tastes just as good!

For this recipe, we have used the Rum Jungle Porterhouse Steak provided to us by one of our partners, Blackgold Foods. Porterhouse is a premium cut of beef which is really tender and has a rich flavour to it. To add to it, the Rum Jungle Porterhouse Steak is all natural and has no antibiotics or hormones added to the meat, guaranteeing a delicious steak which is also good for you.

Serving Size: 1

Ingredients:

For the steak

• 1 Rum Jungle Porterhouse Steak
• ½ tsp salt
• 1/3 tsp ground black pepper
• 1 ½ tbsp olive oil
• 4 large garlic cloves
• 50g butter
• 6g fresh rosemary

For the roasted vegetables

• 2 small potatoes
• 120g cauliflower
• ¼ tsp garlic powder
• ¼ tsp chilli powder
• ¼ tsp ground black pepper
• 1/3 tsp cumin powder  
• 1/3 tsp dried mixed herbs
• 1/3 tsp salt
• 1 tbsp olive oil

Instructions:

1. First, dice the 2 small potatoes and 120g of cauliflower to around 1-inch pieces and add to a bowl.
2. Season with ¼ tsp garlic powder, ¼ tsp chilli powder, ¼ tsp ground black pepper, 1/3 tsp cumin powder, 1/3 tsp dried mixed herbs, 1/3 tsp salt and 1 tbsp of olive oil. Coat the vegetables evenly with the spices.
3. Line a tray with baking paper and spread the vegetables on top. Roast for 25 minutes at 215 degrees Celsius or until golden brown and slightly crispy.
4. Thaw the Rum Jungle Porterhouse Steak for 30 minutes after taking it out of the freezer.
5. Season with ½ tsp salt and 1/3 tsp ground black pepper. While coating, press the seasoning down on the steak so that it sticks better to the meat.
6. Crush 4 large garlic cloves by pressing them down with a knife. It should still be whole but with cracks on it.
7. Add 1 ½ tbsp of olive oil to a pan and heat it up at high heat until it starts to smoke.
8. Place the steak down in the pan, away from you, so that the oil doesn’t splatter back.
9. Cook the steak while flipping every 30 seconds, until it has a well-browned crust. To cook the sides, hold the steak down with a tong and cook for 30 seconds as well. This should take about 3 minutes.
10. After 3 minutes, lower the heat to medium high and add in 50g butter, the 4 crushed garlic cloves and 6g fresh rosemary.
11. Once the butter has fully melted, baste the steak with the butter sauce; to do this, gently tilt the pan to one side and with a large spoon, pour the melted butter over the steak. Keep doing this for around 1 minute 30 seconds, then flip the steak and repeat the same process for the other side. For a medium steak with a light pink colour in the middle, the total cooking time will be 6 minutes. For medium-well doneness, cook for around 7 minutes and around 8 minutes for a well-done steak.
12. Transfer the cooked steak to a plate and let it rest for 5-10 minutes. While it is resting, lightly rub it with the now-fried garlic cloves and rosemary and keep them on top of the steak to infuse it with more flavour.
13. To plate the steak, slice it to around 1cm thick strips.
14. Drizzle some of the butter sauce from the pan on top of the sliced steak, along with the garlic cloves and rosemary sprigs.
15. Serve it with the roasted potatoes and cauliflower on the side.