Name: Porterhouse steak with herb butter and crispy garlic rosemary potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: australian
Ingredients: 125g butter, softened; 20.00 ml finely chopped parsley; 20.00 ml finely chopped chives; 20.00 ml finely chopped oregano; 1 tsp finely chopped rosemary; 1 garlic clove, crushed; 5.90 gm Dijon mustard; 800g desiree potatoes, cut into 3cm pieces; 2 garlic cloves, crushed; 2 rosemary sprigs, leaves removed; 27.30 gm olive oil; 4 x 250g Beef Porterhouse Steaks; Steamed green beans, to serve

Porterhouse steak with herb butter and crispy garlic rosemary potatoes

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Indulge in a juicy steak topped with herb butter, served alongside crispy potatoes and steamed greens for a truly satisfying meal.

Ingredients:

125g butter, softened
20.00 ml finely chopped parsley
20.00 ml finely chopped chives
20.00 ml finely chopped oregano
1 tsp finely chopped rosemary
5.90 gm Dijon mustard
800g desiree potatoes, cut into 3cm pieces
2 rosemary sprigs, leaves removed
27.30 gm olive oil
4 x 250g Beef Porterhouse Steaks
Steamed green beans, to serve

Instructions:

Preheat your oven to 200C and prepare a baking tray by greasing it and lining it with baking paper.
In a bowl, mix butter, parsley, chives, oregano, rosemary, garlic, and mustard. Season with salt and pepper. Transfer the butter mixture onto a large piece of baking paper. Roll the butter into a sausage shape, twist the ends of the paper to secure, and chill in the fridge until firm.
Dry the potato with paper towel. Mix the potato, garlic, rosemary, and oil in a large bowl until coated. Spread the mixture on the baking tray. Season with salt and pepper. Bake for 40 minutes until golden and crispy, flipping once.
Spritz a chargrill or barbecue plate with oil spray and preheat over medium-high heat. Season steaks with salt and pepper, then grill for 3-4 minutes on each side for medium rare or to your desired doneness. Remove steaks to a plate, cover with foil, and let rest for 5 minutes before serving.
Cut the butter into 1cm rounds. Plate the steaks, potatoes, and green beans individually. Finish by topping each steak with the herb butter before serving.

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