Remember to remove your beef Porterhouse steak out of the
packaging, pat dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil.
Season the meat just prior to cooking.
Don't overcrowd the cooking base.
Massage the steak with a little duck or goose fat forming a
thin film over the meat.
Cook over high heat turning the steak only once after a rich,
golden crust has formed, reduce heat to medium when you reach this
Cook 7 to 8 first side then 5 to 6 minutes on the reverse side
for medium rare.
If you wish you can pop the porterhouse into a pre heated oven
at 210°C and finish cooking in there after colouring on the top of
the stove for 12 to 14 minutes.
Finish by adding a large knob of butter when frying or on the
Leave to rest in a warm place at least 7 to 8 minutes before
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expand which means the more well done your meat is, for
a medium rare steak it should have a soft feel with a little spring