Porterhouse
WITH CREAMED SPINACH AND HASH BROWNS.
A bone-in steak for the centre of the table, with golden hash browns, creamy spinach and a rich red wine sauce. Finish with grilled lemons and slice to share.
- Grill temperature
- 260°C+
- Cooking method
- Direct heat
- Rest before searing
- 10 min
- Base recipe
- 2 × 1 kg steaks
BEFORE YOU START
Set up your fire.
Heat
Direct
Cook over direct heat without deflector plates. Leave space to move the steaks away from flare-ups.
Temperature
260°C+
Build a hot charcoal fire and adjust the vents to maintain the heat.
Equipment
Thermometer
Use a meat thermometer, grill tongs, a frying pan and saucepans for the accompaniments.
ONE STEP AT A TIME
Let's make it.
DIRECT HEAT · 260°C+
Prepare the charcoal fire
Set up the kamado for direct grilling without deflector plates. Bring the grill to 260°C or above. Keep your thermometer and tongs ready.
REDUCE BY TWO-THIRDS
Reduce the red wine sauce
Finely chop the shallot and garlic. Soften them in the fat without browning. Add the wine, prepared stock, Tabasco Chipotle Sauce, thyme and bay leaf. Simmer until reduced by two-thirds, then strain. Season and thicken with a little cornflour mixed with water if needed.
GOLDEN ON BOTH SIDES
Fry the hash browns
Peel and coarsely grate the potatoes. Season with salt and pepper. Heat the fat in a frying pan, add the potato and press into a cake. Fry until golden and cooked through, carefully turning at least once.
BLANCH · 1 MIN
Cream the spinach
Blanch the spinach in boiling water for one minute and drain well. Finely chop the shallots and garlic and soften them in the fat. Stir in the flour, then gradually add the cream. Fold in the spinach and season with Tabasco Original Red Sauce, salt, pepper and grated nutmeg.
CHECK THE CENTRE
Grill the steaks and lemons
Season the steaks with salt and pepper. Grill over high heat, checking the centre with a thermometer. The original recipe takes the steaks to 40°C before the resting and final-searing stages. Halve the lemons and grill them cut-side down.
REST · 10 MIN, THEN FINAL SEAR
Rest, sear and serve
Rest the steaks for ten minutes, then return them to the grill for a final sear. The original recipe aims for about 53°C at serving for medium rare; continue cooking to your preferred doneness. Slice, garnish with grilled lemons and drizzle with beef fat or butter. Finish with sea salt and pepper and serve with the sauce, spinach and hash browns.
GOOD COMPANY FOR THIS COOK
Get ready for the fire.
Marabu charcoal for the fire, a Sumo Lighter to get it started and barbecue gloves for handling hot equipment. Choose what suits your setup.
Suggested additions, sold separately. Use the equipment you already have where suitable.