Porterhouse steak with cowboy butter sauce
Method
Serves 2 (This recipe by Kate Flower Food was kindly provided by Harvey Beef.)
To make the cowboy butter sauce, melt 20g of the butter in a small frying pan over medium heat until it starts foaming, then add the garlic and cook for 30 seconds, stirring until it becomes very, very light golden.
Add the zest and spices to the garlic butter and stir through to temper. Remove butter from the stove and let it cool for 3 minutes (the garlic will keep cooking).
Put the rest of the butter and remaining ingredients in a medium mixing bowl and pour the hot garlic butter over. Mix until combined, then use immediately or refrigerate until needed.
To prepare the steak, remove from the packaging and bring to room temperature (15 to 30 mins). Season steaks generously with sea salt and black pepper.
Add oil and butter to a frying pan on high heat. Add the steaks to the hot pan and sear each side for about 2.5 minutes.
Tilt the pan and spoon the hot butter and oil over the steaks continuously while they finish cooking (a further 2 minutes), turning occasionally to ensure even cooking. For medium rare, check for 52C internal using a digital meat thermometer.
Rest the steak for about half the cooking time, loosely covered in foil.
When rested, slice the steak and serve on a couple of spoons of cowboy butter. Finish with another spoonful of the butter or serve a dish on the side.
To serve
Serve with crispy roasted potatoes, salad or steamed greens.
Handy Tips
Use cowboy butter softened as it brings out the flavours and melts thicker over hot steak. You can also melt gently, then dip bites of steak in.
Allow meat to come to room temperature before cooking to help it cook more evenly and improve flavour and tenderness. The muscle fibres relax as the meat warms, contributing to a more tender texture.
It is generally recommended to remove meat from the refrigerator at least 15 minutes, and up to 30 minutes, before cooking. This allows the meat to warm up, preventing the outside from overcooking while the inside remains cold.
