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.
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease and line a baking tray with baking paper.
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.
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.
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.
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.
