A fast and tasty beef porterhouse steak recipe with only a few common pantry ingredients and packed with a whole lot of flavour.
Serves 1
Ingredients
- 1 Prime Range Fresh Porterhouse steak brought to room temperature
- Salt and cracked black pepper, to taste
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- A few sprigs of fresh rosemary or thyme (optional)
For the Side
- Fresh salad greens or steamed green beans
- Kumara (sweet potato) fries or roasted baby potatoes
Instructions
Preheat your pan or grill: Heat a cast-iron skillet or grill to a high temperature. The key to a great steak is getting a good sear, so you'll want your cooking surface hot.
Season the steak: Generously season both sides of the Porterhouse steak with salt and cracked black pepper. Right before cooking, rub the steak with olive oil and crushed garlic to infuse it with flavour. If using, lay the rosemary or thyme sprigs on the steak.
Cook to your liking: Place the steak in the skillet or on the grill. For medium-rare, cook for 3-4 minutes on each side. Adjust the time if you prefer your steak to be anything from rare or well done. Remember, the thickness of the steak and the type of cooking appliance can affect cooking times. See hot tip below.
Rest the steak: Once cooked to your preference, transfer the steak to a plate and cover loosely with foil. Let it rest for about 5 minutes. This step is crucial as it allows the juices to redistribute, ensuring your steak is juicy and tender.
Serve: Slice the steak against the grain for tenderness, removing any herb sprigs if you used them. Serve with your choice of side, such as a fresh salad, steamed green beans, kumara fries, or roasted baby potatoes.
Extra Tip: To enhance the flavour, you can make a quick pan sauce by deglazing the pan with a splash of red wine or beef stock after cooking the steak. Add a knob of butter and any remaining herbs, then stir and pour over your sliced steak.
Enjoy your Porterhouse steak with a glass of your favourite New Zealand red wine, such as a robust Pinot Noir or a full-bodied Cabernet Sauvignon, to complement the richness of the meat.
🔥 Hot Tip 🔥
The most accurate way to determine the doneness of meat is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, away from fat or bone. Many modern meat thermometers have degree-of-doneness temperatures on their displays.
Rare: 45–50°C
Medium rare: 55–60°C
Medium: 60–65°C
Medium well: 70°C
Well done: 75–80°C
Always rest meat for at least 5-10 minutes after cooking.
By letting it rest, you give the muscle fibres time to relax and allow the juices to redistribute throughout the cut. Without those juices, the meat will taste dry, no matter how premium the cut.
