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Porterhouse Steak With Cowboy Butter
Category: Main dishes
Preparation: 20 mins
Cooking time: 1h30
- 1 Porterhouse cut steak (approx. 1.5Kg)
- Green olive oil
- 20g Fleur de sel
- 2 rosemary sprigs
- 1.25g Fennel seeds
- 2.5g Szechuan pepper
- 7g White pepper
- 5g Granulated garlic
- 125g butter
- Zest of one lemon and juice 1/2 lemon
- 30 ml (2 tbsp.) white balsamic roasted garlic mustard
- 30 ml (2 tbsp.). French shallot confit with raspberry balsamic
- 15 ml (1 tbsp.) lemon and white balsamic vinegar
- 3-4 garlic cloves
- 1 seedless red jalapeño
- 15 ml (1 tbsp.) chili flakes
- 15 ml (1 tbsp.) paprika
- 15 ml (1 tbsp.) fresh thyme
- 30 ml (2 tbsp.) finely chopped chives
- 30 – 45 ml (2-3 tbsp.) finely chopped Italian parsley
- Fleur de sel and pepper
- Allow steak to temper at room temperature one hour before cooking.
- Incorporate all the rub spice ingredients and crush with a mortar.
- Sprinkle the spice mixture evenly over the meat.
- Cooking will be reverse cooking, so we’ll cook in indirect heat at 325f to 115f internal. **You can add a piece of wood to your fire, to add a slight smoky flavor.
- Once the internal temperature has been reached, sear the steak on all sides at a very high temperature.
- Remove from the heat and wrap in aluminum foil, when the temperature is between 127-130f. Rest is essential to even out the temperature.
- Meanwhile, prepare the cowboy butter. To do this, in a frying pan at medium temperature you’ll first integrate the butter, which you’ll let melt and crackle until it’s to the point of nutty butter. Next, integrate the other ingredients with the exception of the shallot confit, which we’ll integrate when we remove from the heat to retain maximum flavor.
- Slice the steak, add the sauce and a final touch of fleur de sel.
Enjoy and try again tomorrow!