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Porterhouse Steak, Twice Cooked Chips, Broccolini and Bearnaise Sauce

Serves 1
  • Steps
  • Ingredients

Steps

  • Preheat a hibachi grill with hardwood lump charcoal. Fill a deep fryer with canola oil and preheat to 135°C.
  • For the Pickled Onions, place a medium saucepan over high heat. Add white wine vinegar, white wine, caster sugar and water and bring to the boil.
  • Meanwhile, for the Béarnaise, peel and thinly slice the shallot. Place a medium saucepan over high heat. Add white wine vinegar, white wine, shallot, peppercorns and a quarter of a bunch of tarragon. Bring reduction to the boil over high heat and continue to simmer over medium heat for 10-15 minutes or until reduced to just less than half, but not more than two thirds. Taste to balance and add a little extra white wine if needed. You should have approximately 180ml when reduced.
  • For the Pickled Onions, add mustard seeds to the pickling liquid and stir. Simmer for 25-30 minutes or until plump and tender.
  • Meanwhile, for the Beef Fat Potatoes, place beef fat in a medium saucepan over low heat and slowly render down, stirring occasionally.
  • Meanwhile, for the Pickled Onions, half fill a medium saucepan with water and bring to the boil over high heat.
  • Meanwhile for the Beef Fat Potatoes, peel potatoes and cut lengthwise into thirds. Place potato slices flat on the board and cut lengthwise into thirds again, trimming the ends to ensure they are all of equal size.
  • Add rosemary, sage and garlic to the beef fat.
  • Wash the cut potato in a bowl of cold water to remove the starch. Remove the fryer basket from over the oil. Add potatoes and set aside to air dry for 10 minutes.
  • For the Pickled Onions, trim the stalk end of each onion to a 3cm length. Reduce the saucepan of boiling water to medium heat. Add the petite onions to the saucepan of simmering water to blanch for 45 seconds. Drain the onions in a colander and refresh in a bowl of iced water for 1 minute. Drain water from the onions and set aside.
  • For the Porterhouse Steak, generously season each side of the steak with salt.
  • Place the steak, fat edge down onto the hibachi grill and cook for 2-3 minutes or until most of the fat has rendered down. As the fat melts it will cause flare-ups so keep moving your steak out of the flame.
  • Meanwhile, place a wire rack over an oven tray.
  • Turn the steak flat side down and cook for 30-60 seconds each side (depending on the heat of coals). Transfer steak to the rack to rest for 5 minutes.
  • For the Pickled Onions, halve onions lengthways. Remove pickling liquid from the heat, add onions and stir. If pickling liquid has reduced too much, taste and add a little extra wine, vinegar or water. Set aside at room temperature.
  • Meanwhile, for the Béarnaise, strain the béarnaise reduction through a fine sieve.
  • For the Beef Fat Potatoes, shake the fryer basket to remove excess water. Blanch potatoes in the oil at 135°C for 12-15 minutes or until potatoes just start to colour.
  • Meanwhile for the Béarnaise, place 1 cup of water into a medium saucepan and bring to the boil over high heat.
  • Place yolks in a large metal bowl.
  • For the Porterhouse Steak, place steak back onto the grill and cook for 45-60 seconds each side.
  • For the Béarnaise, use a large whisk to break up yolks. Add 50ml of reduction to the yolks and whisk until foamy and thick.
  • For the Porterhouse Steak, transfer steak to the rack to rest for 5 minutes.
  • For the Béarnaise, reduce the saucepan of water to medium heat. Place the clarified butter in a small saucepan and warm to bath water temperature.
  • Place the bowl of yolks over the saucepan of simmering water and whisk continuously until thick and of dollop consistency. Remove saucepan of clarified butter and saucepan of water from the heat and set aside.
  • Place the bowl of yolks on a wet tea towel to stabilise. Gradually add the butter to the yolks whilst continuously whisking. This is now hollandaise.
  • For the Beef Fat Potatoes, check the chips and when just starting to colour, remove the fryer basket from the oil. Shake the basket and transfer chips to an oven tray to cool. Increase the frying oil to 200°C.
  • For the Béarnaise, taste and season with salt and pepper. Use lemon juice to add acidity if needed. If it is still a little too thick, add a small amount of warm water to thin.
  • Double the muslin over and place over a medium bowl. Place hollandaise in the centre. Gather the edges, twist the top and squeeze the hollandaise through into the bowl. Discard the muslin or wash for another use.
  • Strip tarragon leaves from the stem and finely chop the leaves. Add tarragon to the hollandaise, season with salt and stir.
  • The saucepan of water that was previously set aside should now be lukewarm. Add a little cold water if needed. Place the bowl of béarnaise over the saucepan to keep warm until ready to serve. Cover the surface with plastic wrap to avoid a skin forming.
  • For the Porterhouse Steak, place the steak back onto the grill and cook for 60 seconds each side.
  • Meanwhile, for the Charred Broccolini, combine olive oil, chilli, lemon zest and salt in a medium bowl. Add broccolini and toss through the marinade to coat.
  • Add broccolini to the grill and cook for 5 minutes, using tongs to turn and move to avoid burning.
  • For the Porterhouse Steak, remove steak from the grill when ready and transfer steak to the rack to rest for 5 minutes.
  • Meanwhile for the Charred Broccolini, juice half the zested lemon into the marinade bowl. Gradually add the extra oil whilst whisking to emulsify into a light dressing.
  • For the Beef Fat Potatoes, place potato back into the fryer basket and cook for 5-8 minutes or until a deep golden brown.
  • For the Charred Broccolini, remove broccolini from the grill and add to the dressing. Toss through to coat.
  • For the Porterhouse Steak, return steak to the grill and cook for 30 seconds each side or until a golden brown crust forms and internal temperature reaches 55°C.
  • For the Beef Fat Potatoes, remove rendered beef fat from the heat and add 1-2 tablespoons to a medium bowl.
  • Chiffonade or finely shred the parsley leaves and add to the beef fat.
  • For the Béarnaise, spoon béarnaise into a serving bowl. Garnish with a little cracked black pepper.
  • For the Porterhouse Steak, place steak on a chopping board and slice across the grain into 1cm thick pieces. Fan steak down the centre of the serving plate and season generously with salt.
  • For the Beef Fat Potatoes, remove chips from the fryer and drain well. Add chips to the beef fat and toss to coat. Season with salt.
  • For the Charred Broccolini, trim the woody end of the broccolini stem if you’d like.
  • Place the broccolini and chips to the side of the steak. Place 6 petite onions delicately on the plate. Scatter a small amount of mustard seeds on the plate and serve.

Notes

If you don’t think you’ll get a lot of fat trimmings from pre-portioned steaks then you can buy beef fat from most butchers. Substitute small shallots or baby pearl onions for the petite purple onions if liked. If buying a whole Porterhouse piece like Curtis, use the following instructions to trim and portion the steak. Turn the sirloin over, fat cap down. Use a boning knife to remove the fibrous sinew from the underside. Place the trimmings in a bowl. At the head end of the sirloin, remove the pocket of sinew. Remove the chain that runs down one length of the sirloin, by using your hand to gently tease it away from the meat and then making smooth cuts with the knife. Flip the sirloin back over, fat cap up. Remove any remaining fibrous sinew from the top edge of the same side the chain was removed from. At the head end, remove the pocket of meat just underneath the fat. Trim the fat cap down so it covers the meat in approximately a 5-10mm thick layer, removing any sinew you see. Use a large chefs knife to portion the sirloin into 300g steaks, 5cm thick.

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