If you’re looking for some new recipes to try this spring season, look no further than our three ideas based around porterhouse steak.
You’ll find something to suit everyone from our selection, from a French-inspired dish to an easy-to-cook pan-seared recipe to a simple but sumptuous steak fit for a celebration.
What’s more, we’ve chosen delicious porterhouse steak for our recipes.
What is porterhouse steak?
Across the world porterhouse is a generous beef steak that is actually made up of two different cuts. There’s the filet mignon or tenderloin on one side of the bone and the top loin or strip steak on the other.
In Australia, porterhouse refers to the strip steak either with the bone in or traditionally without the bone. This cut is also popular like this across the ditch in New Zealand.
When selecting your steak, look for a thick and chunky cut, just as porterhouse should be, and good marbling to indicate tenderness, moistness and flavour.
As with any cut of steak, porterhouse is a good source of protein, B vitamins and minerals.
And for these recipes, we’ve suggested our succulent grass-fed beef to give you the healthiest and tastiest experience.
Tell me more about grass-fed beef
Grass-fed beef is exactly what the name suggests. It comes from free-range animals that eat a pure grass diet, exactly as they would naturally.
Many people are choosing grass-fed over mass-produced beef, where animals live in confined spaces and are fed on grain instead of natural grass. Grain-fed animals may also be injected with hormones to trigger growth and antibiotics to stop disease from spreading in their restricted living spaces.
Grass-fed beef has been shown to have higher levels of vitamins A and E and some antioxidants and is less fatty too.
What’s the difference between grass-fed and grass-finished beef?
Not all grass-fed beef cows have only been fed grass. In some cases, they may have had their diet supplemented with grain.
But if your meat comes from animals that have been grass-fed and grass-finished, this means that it’s the only feed they have been given.
This results in a more natural and healthy product. You can taste the difference in the beef, and it is also more nutritious.
All Provenir beef is entirely grass-fed and grass-finished, offering you only the best and most nutritious meat to enjoy.
Is grass-fed beef ethically produced beef?
Here at Provenir, we believe that every day of an animal’s life should be lived according to the highest welfare standards.
Simply selecting beef that has been entirely fed on grass is one way we achieve this. Because animals are free to roam, the animals are happier and they live as naturally as possible.
This is just one of the actions we take to ensure the highest animal welfare standards from our suppliers.
What about paddock to plate?
Paddock to plate is also part of our ethical approach.
This means that the distance from where the animal is reared to your plate is kept to a minimum. This helps us ensure that animals are less stressed and their meat is fresher and healthier for you.
To achieve this, we bring a mobile abattoir to the farms where animals are reared, which means animal stress is minimised, resulting in higher animal walfare, better traceability and fewer food miles too.
Porterhouse steak with Lyonnaise potatoes
This recipe is a must for anyone who loves French-style food. The herbs and spices draw out the delicious flavour of the steak while the pan-cooked potatoes and onions add another satisfying dimension to this dish.
Porterhouse Steak with Lyonnaise Potatoes
- 2 tablespoons Olive oil
- 5 Russet potatoes (peeled and thinly sliced)
- 1 Brown onion (peeled and sliced)
- 60 g Unsalted butter
- 3 tablespoons White wine vinegar
- Salt and pepper (to taste)
- Preheat the oven to 200° C.
- Add the oil to a large saute pan over high heat and wait for it to lightly smoke. Add in the potatoes and onions and cook for 8-10 minutes or until you begin to see some dark brown edges on the potatoes and onions.
- Season the potatoes with salt and pepper and add in 1/2 the butter over top. Transfer the pan to the oven and cook for 10-12 minutes or until they are browned and cooked through. Finish by deglazing with the white wine vinegar and remaining butter. Mix before serving.
- Season the steaks generously on both sides with salt and pepper.
- Add the oil to a large cast iron skillet or fry pan and wait for it to lightly smoke. Add in the steaks and turn the heat down to medium-high. Add in the herbs, garlic and butter.
- Cook the steak for 5-6 minutes and then flip it over and immediately begin basting it for 2 to 3 minutes.
- Remove the steaks and let them rest before slicing and serving alongside the potatoes.
Pan-seared New York strip steak with garlic butter sauce and onions
If you love the energy of New York, this recipe is for you! The spicy crust paired with the caramelised garlic and onions makes this an exciting and dynamic dish.
Pan Seared New York Strip Steak with Garlic Butter Sauce, Onions & Mushrooms
- Preparation: 10 min
- Cooking: 5 min
- Ready in: 15 min
- Heat grill or a heavy duty grill pan on medium-high heat; make sure to heat for at least 2 minutes before placing the steak on the pan.
- In a small bowl, combine the dry spices; rub spice mixture on each side of steaks.
- Place steaks on pan, cook for 2 minutes then flip; after flipping add the butter, onions and mushrooms; cook for another 2 minutes.
- Now add the garlic and cook for 30 seconds.
- Remove steak from heat and allow to rest for at least 5 minutes before cutting.
- Serve with warm mashed potatoes or fries.
Porterhouse Steak with Gorgonzola Sauce
Save this recipe for a special occasion or it makes a quick mid-week meal, and you won’t be disappointed. The steak is cooked simply while the Gorgonzola Sauce offer a touch of luxury fitting for a special meal.
Porterhouse Steak with Gorgonzola Sauce
- Preparation: 15 min
- Cooking: 10 min
- Ready in: 25 min
- 3/4 cup Gorgonzola cheese (crumbled or other blue cheese)
- 2 tablespoons White wine vinegar
- 1/3 cup Sour cream
- 2 tablespoons Olive oil
- 2 tablespoons Flat-leaf parsley (Fresh)
- In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy, but with some lumps remaining.
- Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.
- Generously season the steaks on both sides with the salt and pepper.
- In a large, heavy skillet, heat the tallow over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.
- Serve with steam or wilted greens
Source the best grass fed beef online
We make it easy to source the finest ingredients for these recipes by offering a grass fed meat delivery service across eastern Australia.
We deliver grass fed beef to Melbourne, Sydney, Hobart, Brisbane and other areas, as well as to Geelong, where we are based.
Simply check your postcode to know if you can get grass fed beef delivered right to your door and start enjoying our delicious porterhouse steak recipes.