Summary

Ingredients

• 700 g steak (s), (Porter House)
• 4 tablespoon rapeseed oil
• some rapeseed oil
• 1 pinch (s) cane sugar
• 150 ml cola, (approx.)
• 1 bunch coriander greens, chopped
• 0.5 ½ chilli pepper (s), red, finely chopped
• Lemon peel, one small lemon
• sea-salt
• pepper

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Instructions

1. Brush the Porterhouse steak on all sides with rapeseed oil and season with salt and a pinch of cane sugar. Heat the grill to high (280-300°C / 536-572°F). Sear the steak on each side by grilling for 10 seconds, turning 90° halfway through each side, for a total of 20 seconds per side.
2. In a bowl, combine the cola (approx. 150ml), chopped coriander, finely chopped red chilli, lemon zest from one small lemon, 4 tablespoons rapeseed oil, salt, and pepper.
3. Place the steak in a roasting basket with a catching tray. Set the grill to indirect heat at 100°C (212°F). Grill for 90 minutes, basting the steak with the marinade at 30 minutes, 60 minutes, and 75 minutes. The steak is done when the internal temperature reaches 55-59°C (131-138°F) for medium rare.
4. Remove the steak from the grill and rest for 5 minutes. Use a narrow knife to remove the meat from the bone. Slice and serve.