Perfect porterhouse steak with spicy marinade

Ingredients for 4 servings:

• 4 thick steaks (porterhouse)
• 1 tbsp oil
• 6 tbsp butter
• 1 vanilla pod(s)
• 4 garlic cloves
• 6 slices of ginger
• 1 tbsp cinnamon powder
• 1 tsp cardamom
• 2 chili peppers
• 1 pinch(s) thyme, preferably fresh
• 1 pinch(s) rosemary, preferably fresh
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Preheat the oven to 130°C (top/bottom heat). Heat the oil in a pan until very hot; be careful not to smoke! A cast-iron pan is best. Briefly sear the steaks on all sides, then place them on aluminum foil. Insert a thermometer halfway into the thickest steak and place the steaks in the oven. Be sure to save the cooking juices from the pan! Check the doneness of the meat to your liking. I personally prefer it medium, which is reached when the internal temperature is between 56 and 60°C. In the meantime, halve the vanilla pod lengthwise and scrape out the seeds. Peel and halve the garlic. Wash the chili peppers, deseed them, and cut into very fine cubes. Peel and slice the ginger. Wash and pat dry the thyme and rosemary, if fresh. Heat the meat drippings in a pan, add the butter and all the spices except salt and pepper, and mix well. Let everything simmer in the butter until the steaks are cooked to your desired doneness. Remove the steaks from the oven, season with salt and pepper, and remove the thyme and rosemary sprigs from the butter, if using. Plate the steaks and serve drizzled with the spiced butter. Serve with potato wedges and salad.