After four glorious years at the helm of the Esquire kitchen, I’m sending myself off with simple steak.
Cooking meat well starts with top-notch ingredients, so always buy the best: just be sure not to overcook it. A porterhouse steak benefits from being carved at the table, whether you do it yourself or let your guests dig in.
This dish is simple to carve and there are no rules how to tackle it. Bon appetit!
Grilled Porterhouse Steak With Herb Salt (above)
A porterhouse is basically a T-bone cut across the carcass to incorporate both the fillet and the sirloin. It needs to be about 800g–1kg, otherwise it’s too thin to grill properly.
Very little needs to be done to a steak like this, just nicely seasoned with sea salt and coarse-ground black pepper then onto a ribbed griddle on a high heat or, better still, a barbecue for maximum flavour.
The delicious herb, salt and olive oil mix makes an inspiring accompaniment to the beef.
1 x 800g–1kg porterhouse steak
Sea salt and coarse-ground black pepper
Vegetable or corn oil for brushing
Herb salt, to serve
Extra virgin olive oil, to serve (serves 2-3)
For the herb salt
Make a batch of this and keep in a sealed jar in the fridge to stay fresh to use on other meats or fish.
30g celery leaves
30g rosemary leaves
30g oregano or marjoram leaves
30g Cornish sea salt flakes
30g garlic salt
1 | For the herb salt, set your oven to the lowest temperature on the fan setting (about 50–60°C). Place the celery leaves, rosemary and oregano on a baking tray and leave in the oven for 3–5hrs, or longer if necessary. Keep an eye on it and turn the oven down if the leaves are going brown. You can also achieve this in a microwave by just placing the herbs on a plate.
2 | Once the herbs have dried, give them all a quick blend in a food processor with the sea salt and garlic salt, then store in an airtight container for future use on other meats and fish.
3 | Pre-heat a ribbed griddle plate, or light a barbecue. Season and lightly oil the steak. Grill on a fairly high heat ideally for 4–5mins each side — depending on thickness — for medium rare; or a bit less for rare and more for well done.
4 | Leave to rest for a few minutes then slice as shown