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Porterhouse Steak with Potatoes

Low Carb | Mains | Beef & Veal | American | BBQ


2 Certified Angus Beef porterhouse steaks (500-700g each) 100g organic baby potatoes, cut into chunks 1 fennel bulb, cored and thinly sliced 1 white onion, peeled and mincedt
1 garlic clove, minced 2 tbsps. unsalted butter or cooking oil 100g asparagus, thick bottoms snapped off, stalks cut in half Salt and pepper to taste
Select Ingredients
  • 1X
    Jana Farms Organic Golden Onions
  • 1X
    Green Asparagus
  • 1X
    Maldon Sea Salt Crystals
  • 1X
    Frozen USA Certifed Angus Porterhouse T- Bone Steak
  • 1X
    Lurpak Unsalted Butter
  • 1X
    Chinese Garlic
    ~200 - 250g
  • 1X
  • 1X
    Spice Guru Whole Black Peppercorn Grinder
+ Add Selected Ingredients to Cart  EGP372.00

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  1. Place potatoes, fennel, onion, garlic, butter, salt and pepper in aluminum foil and seal tightly
  2. place on medium-high grill to steam, approximately 20 minutes or bake in the oven for 15 mins on 250°C
  3. In a pan, add asparagus and stir on a medium heat for 5-10 minutes,
  4. Season steaks generously with salt and pepper
  5. Heat a large skillet or grill pan, over medium-high heat and add oil or butter
  6. Add steaks and cook until a deep brown crust form on the underside (do not turn) for about 4 minutes.
  7. Turn steak and cook for another 5-7 minutes. (for medium doneness).
  8. Remove steaks and let rest for 5 minutes. Do not discard pan juices.


Serving suggestion: Serve steak with vegetables and top with the remaining buttery pan juices. 

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