Porterhouse Steak with Country Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 4 steak (s) (porterhouse), approx. 3-5 cm thick)
- 1 bay leaf
- 1 chilli pepper (s)
- 1 tablespoon butter, brown
- 5 tablespoon olive oil
- 2 tablespoon vegetable oil
- 1 clove garlic
- 3 sprigs rosemary
- 200 g herb butter
Print Recipe
Pin Recipe Instructions
- Pre heat the oven to 180 degrees celcius.
- Peel the potatoes and cut into small cubes. Bring the water to the boil, add plenty of salt, add a bay leaf and the chilli pepper. Put the potatoes in the boiling water and simmer for 5-10 minutes.
- Drain the water and spices, place the potatoes on a baking sheet lined with baking paper and drizzle with olive oil. Put in the oven for about 25 minutes until they are golden brown. Take out the potatoes and keep warm.
- Lower the oven to 80-100 degrees.
- Fry the steaks with the vegetable oil on both sides and around the edges and then place them on the oven rack or simply place the pan on the rack. Cook for 40 minutes to an hour, depending on the thickness. Increase the heat to 170 for the last 10 minutes, then remove.
- Melt the herb butter, pour it over the steaks and turn them in them.
- Put the brown butter together with the garlic clove and rosemary in a pan and fry the warm potatoes again briefly over medium heat.
- Put the steaks on the plates and the potatoes on top.
- Arrange the barbecue sauce in a separate container on the table.
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