John Myers
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Porterhouse Steak with Seasoned Butter and Salad
The perfect porterhouse steak with seasoned butter and salad recipe with a picture and simple step-by-step instructions.
Seasoned butter
- Black pepper from the mill
- Sea-Salt
- Sugar
- 1 tbsp Butter
- 150 g Butter
- 1 tsp Tomato paste
- 1 tsp Turmeric
- 1 pinch Ground cumin
- 0,5 tsp Lemon zest
- 1 tsp Dried rosemary
Side salad
- 0,5 Iceberg lettuce
- 1 tbsp Estragon mustard
- Garlic oil
- Apple Cider Vinegar
Seasoned butter
- Thoroughly mix the butter (room temperature) with lemon zest, turmeric, cumin and tomato paste – season with rosemary, salt, pepper and sugar.
Porterhouse steak
- Sprinkle the meat with salt, pepper and sugar and sear it in a hot pan for 2 minutes on both sides – add butter and baste the meat with it. Leave to rest in the oven at 90 ° C with circulating air.
Side salad
- Wash the iceberg lettuce, spin dry and shred coarsely. Put mustard, two parts oil and one part vinegar in a beaker and shake vigorously until an emulsion has formed. Season with salt, pepper and sugar and fold into the salad.
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