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Porterhouse steak with herb butter and crispy garlic rosemary potatoes

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For a simple weekend meal, give this porterhouse steak recipe a go. Served with garlic rosemary potatoes and herb butter, it has lots of rich flavours everyone will love.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes


  • 125g butter, softened
  • 1 tbs finely chopped parsley
  • 1 tbs finely chopped chives
  • 1 tbs finely chopped oregano
  • 1 tsp finely chopped rosemary
  • 1 garlic clove crushed
  • 1 tsp Dijon mustard
  • 800g desiree potatoes, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs, leaves removed
  • 1½ tbs olive oil
  • 4 x 250g Coles Australian Porterhouse Steaks
  • Steamed green beans, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Grease and line a baking tray with baking paper.
  2. Step 2

    Combine butter, parsley, chives, oregano, rosemary, garlic and mustard in a bowl. Season with salt and pepper. Place the butter mixture in the centre of a large piece of baking paper. Starting from 1 long edge, roll the butter into a sausage shape, twisting the ends of the paper to secure. Place in the fridge until firm.
  3. Step 3

    Pat potato dry with paper towel. Place potato, garlic, rosemary and oil in a large bowl and toss to coat. Place on the prepared baking tray. Season with salt and pepper. Bake for 40 mins or until golden and crisp, turning once.
  4. Step 4

    Meanwhile, spray a chargrill or barbecue plate with oil spray and heat over medium-high heat. Season steaks with salt and pepper and cook for 3-4 mins each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  5. Step 5

    Slice the butter into 1cm rounds. Divide steaks, potato and green beans among serving plates. Top the steak with the herb butter to serve.