Porterhouse steaks with butter-braised Brussels sprouts

Method

1. Step 1

   Season steaks generously with salt and black pepper. Heat a large frying pan over high heat. Add oil, then add steaks and cook for 3 mins each side or until browned on both sides and internal temperature is 50°C for medium-rare doneness. Transfer steaks to carving board to rest.

2. Step 2

   Return pan to medium-high heat. Add wine and simmer for 2 mins or until reduced by half. Add stock and bring to a simmer. Cook for 4 mins or until reduced by half. Remove pan from heat and whisk in 30g of the butter, a few cubes at a time, to blend. Season sauce with salt and pepper.

3. Step 3

   Meanwhile, in another large frying pan over medium heat, add Brussels sprouts, remaining 60g butter and 1/4 cup (60ml) water. Bring to a simmer. Cover and cook, stirring occasionally, for 5 mins or until water has evaporated and Brussels sprouts are crisp-tender. Uncover and cook, tossing occasionally, for 5 mins or until golden brown and tender. Season with salt and pepper.

4. Step 4

   Divide Brussels sprouts among 4 plates. Slice steaks against the grain and place alongside Brussels sprouts. Drizzle with pan sauce and serve with the bread.