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. Lightly oil the Porter House Steak on all sides with rapeseed oil. Then season with a pinch of cane sugar and then season with salt. Now grill the steak on high heat (280-300 degrees) for 20 seconds on both sides. Always turn the meat 90 degrees after 10 seconds to create a nice grill pattern and plenty of roasted aromas. Then place the Porter House steak in a roasting basket with a catching tray and grill it indirectly at approx. 100 degrees Celsius for 90 minutes.
2. Meanwhile, make a marinade from the cola, coriander, chilli pepper, lemon zest, salt and pepper and about 4 tablespoons of rapeseed oil and coat the steak with the marinade three times during the 90-minute grill time. The meat should have a core temperature of 55-59 degrees Celsius, then it is medium rare.
3. At the end of the grilling time, remove the steak from the grill and let it rest briefly before cutting. Then remove the meat from the bone with a narrow knife and cut it open.