The arrival of spring brings fresh air to our kitchens and dining tables. It’s the season of vibrant produce and hearty meals that showcase the best of what nature has to offer. One dish that perfectly encapsulates this spirit is the magnificent porterhouse steak.
As the days get longer and the weather warms up, it’s time to fire up the grill and try these five delectable, healthy porterhouse steak recipes that will delight your taste buds. But before we dive into these mouthwatering creations, let’s talk about the show’s star: porterhouse steak!
The Star of the Show: Porterhouse Steak
The porterhouse steak is the pièce de résistance of the steak world. This magnificent cut boasts a mouthwatering combination of tenderloin and sirloin steak, giving you the best of both worlds. Its generous size makes it perfect for sharing, and its marbling guarantees a juicy, flavourful result.
When it comes to porterhouse steak cooking time, its thickness will determine how long it takes on the grill or in the pan. The beauty of the porterhouse lies in its ability to satisfy any steak lover’s cravings, from rare to well-done.
Grass-Fed Beef: A Nutritional Marvel
Grass-fed cattle graze on nutrient-rich pastures, producing leaner, more nutrient-dense meat. It’s lower in saturated fat and higher in healthy omega-3 fatty acids, making it a heart-healthy choice.
Grass-fed beef’s commitment to animal welfare and sustainability is what sets it apart. These cows live on pasture, enjoy a natural diet, and are free from the antibiotics and hormones commonly found in conventionally raised cattle. Plus, supporting local farmers who practise sustainable agriculture is a win for the environment.
When you opt for grass-fed beef, you’re not just making a flavourful choice but an ethical one. Now, let’s put this exceptional meat to good use with our five mouthwatering porterhouse steak recipes!
Porterhouse Steaks with Onion Gravy
Succulent porterhouse steaks bathed in a luscious onion gravy create a symphony of flavours that will transport your taste buds to steak heaven. The recipe is a marriage of savoury and sweet, perfectly complementing the rich flavour of the steak.
Porterhouse Steaks With Onion Gravy
- Preparation: 5 min
- Cooking: 10 min
- Ready in: 15 min
- Heat a lightly oiled chargrill pan or barbecue on high. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
- Meanwhile, cook potatoes in packet for 4 to 5 minutes on HIGH (100%) or until tender, adding carrots, broccolini and peas in a microwave safe container for 2 to 3 minutes or until tender.
- In a non-stick frying pan heat oil over medium-high heat. Add onions and cook for 3 to 4 minutes or until softened. In a jug, prepare gravy according to packet instructions. Add gravy to pan, season and stir to combine. Simmer for 1 minute or until heated through.
- Serve steaks with gravy and vegetables. Sprinkle with parsley, to serve.
- Use any type of steak for this recipe – eye fillet, scotch and rump would also work well.
- Substitute potatoes with shoestring or sweet potato fries.
- Any vegetables of choice would work well and can be microwaved – snow peas, green beans, broccoli, and squash, to name a few.
Porterhouse Steak Roast Vegetable Salad
Celebrate the freshness of spring with this vibrant porterhouse steak roast vegetable salad. It’s a medley of grilled vegetables and perfectly cooked porterhouse steak slices.
The crunch of fresh greens, the smokiness of grilled veggies, and the juicy tenderness of the steak blend harmoniously in this dish, creating a mouthwatering and wholesome meal.
Porterhouse Steak & Roast Vegetable Salad
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
- 4 x 150 g Porterhouse Steaks
- 500 g Pumpkin (seeds removed)
- 2 Red onions
- 2 large Red capsicums (seeds removed)
- 400 g Baby spinach, rocket, or mixed greens
- 100 g Feta cheese
- ½ cup Toasted hazelnuts (chopped)
- Olive oil
- Salt & pepper
- Preheat oven to 180°C. Cut pumpkin and onions into wedges, and red capsicum into wide strips. Place vegetables onto a baking paper lined oven tray, drizzle with 1 tbsp olive oil and season with salt and pepper.
- Roast vegetables for 25–30 mins until tender and golden. Cool slightly.
- Allow steaks to come to room temperature for 20 mins. Drizzle with oil and season with a pinch of salt and pepper.
- Heat a heavy-based pan or BBQ to high. Cook steaks for 3–5 mins per side, or until cooked to your liking. Transfer to a board, cover loosely with foil, and rest for 5 mins.
- Whisk dressing ingredients together and season to taste. Arrange greens on a large platter, top with roasted vegetables, crumbled feta, and nuts. Drizzle with dressing.
- Serve steaks with roasted vegetable salad.
- Steak can also be sliced and tossed through the salad for a one-tray dish.
Porterhouse Steak with Red Wine Sauce
Indulge in elegance with porterhouse steak in red wine sauce. This recipe takes your steak to the next level with a rich, velvety sauce that complements the bold flavours of the meat.
The combination of a perfectly seared porterhouse and the deep, complex notes of red wine sauce will make this a favourite for date nights and special occasions.
Porterhouse Steak With Red Wine Sauce
Try this simple and delicious steak recipe by Curtis Stone.
- Preparation: 15 min
- Cooking: 15 min
- Ready in: 30 min
- Season steaks generously with salt and black pepper. Heat large char-grill pan over high heat. Add oil then steaks and cook 3 mins per side or until browned on both sides and internal temperature is 50°C for medium-rare doneness. Transfer steaks to carving board to rest.
- Place a non-stick frying pan over medium-high heat. Add wine and simmer 4 mins or until reduced by half. Add beef stock and thyme and simmer 4 mins or until reduced by half. Remove pan from heat and whisk in butter to blend. Remove thyme stalks. Season sauce with salt and pepper.
- Slice steaks against grain and divide among 4 plates. Drizzle with pan sauce and serve with mash, carrots and beans.
Recipe by Curtis Stone.
Harissa Porterhouse with Chargrilled Zucchini
Spice up your spring dining with harissa porterhouse steak and chargrilled zucchini. This recipe infuses a burst of North African flavours into your porterhouse, creating a delightful fusion of smoky and spicy.
The chargrilled zucchini adds a refreshing touch that perfectly balances the heat of the harissa. It’s a dish that’s as exciting as it is delicious.
Harissa Porterhouse With Chargrilled Zucchini
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- 4 x 150 g Beef porterhouse steaks (fat trimmed)
- 2 tbsp Olive oil
- 2 tbsp Harissa paste
- 1 tbsp Thyme leaves (finely chopped, + extra, to serve)
- 3 large Zucchinis (halved, cut into 4cm pieces)
- 1 Lemon (zested and juiced + extra wedges, to serve)
- ⅓ cup Fresh ricotta cheese
- 2 tbsp Slivered almonds (toasted)
- Mint leaves, kipfler potatoes (cooked, sliced, to serve)
- In a large snap-lock bag place half the oil, harissa paste and thyme. Add steaks, season well and rub to coat. Heat a large char-grill pan over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes.
- Meanwhile, place zucchini and remaining oil in a large bowl. Season and toss to coat. Reheat same pan over medium-high heat and cook zucchini for 6-7 minutes or until charred and tender. Remove from pan, return to large bowl, add lemon zest and juice and toss to coat. Top zucchini with ricotta, almonds and mint leaves.
- Serve steaks with zucchini, potatoes, extra thyme and lemon wedges.
- Beef sirloin, scotch or eye fillet steaks would also be perfect in this recipe.
- Resting the steaks will lock in the juices and ensure maximum tenderness.
- Swap ricotta for goats cheese, parmesan or pecorino; swap lemon for lime; swap almonds for pine nuts or hazelnuts.
Porterhouse Steak Vegetable Stir-Fry
For a lighter and quicker option, try the porterhouse steak vegetable stir-fry. It’s a speedy, nutritious, and flavour-packed meal that energises you throughout your spring activities.
The stir-fry method ensures the steak remains tender, while the veggies provide a colourful and crisp contrast. This recipe is perfect for those busy spring days when you’re craving a hearty meal but don’t want to spend hours in the kitchen.
Porterhouse Steak & Vegetable Stir-fry
- 1 Provenir Grass-fed Porterhouse
- 2 Garlic clove
- 2 cm Ginger
- 1 Brown onion
- 500 grams Mixed seasonal vegetable (Eg carrots, asparagus, capsicum, celery, snow peas, mushrooms, green beans)
- 1 teaspoon Chinese 5 Spice
- Salt (to taste)
- Vegetable oil
- 1 tablespoon Oyster sauce (option)
- 2 tablespoon Soy sauce
- 1.5 Corn flour
- 2 tablespoon Water
- Peel and cut ¾ of the onion into 1 cm wedges (you will have left over). Peel and thinly slice the garlic and ginger. Wash, slice and dice mixed vegetables into
- Pat dry steak with paper towel, season both sides with salt and sprinkle over Chinese five spice & cornflour and toss well
- Heat a large high sided pan (or wok) over high heat. Once the pan is hot, add vegetable oil and carefully swirl around to coat the side of the pan. Heat until very hot.
- Add the beef steak and fry for 1 – 2 minutes or until the beef is browned and just cooked. Remove beef from the pan and set aside.
- Heat a little more oil in the pan over medium heat. Add the onion, ginger and garlic, then stir fry for 1 – 2 minutes, until fragrant.
- Cut steak into 1 cm strips and add the beef, including the juices from the pan, and combine until heated through and cooked to your liking.
- Add the sauce and toss until well to combine.
- Season to taste, then enjoy!
(TIP: It is important to heat the pan before adding the oil, otherwise the oil can end up overheating and burning).
A Culinary Adventure Worth Savouring
As spring ushers in a sense of renewal and vitality, it’s the perfect time to indulge in the exquisite taste of porterhouse steak. Whether you’re a fan of classic flavours or looking to explore new culinary horizons, these five recipes offer a delectable journey showcasing this remarkable cut’s versatility.
From the rich onion gravy to the fiery embrace of harissa, there’s a porterhouse steak recipe for every palate. So, fire up your grills, sharpen your knives, and let the season of rebirth and growth be a time for culinary exploration and enjoyment.
Don’t miss out on the joy of savouring these mouthwatering dishes as you welcome spring in style.