Silver Fern Farms Beef Porterhouse Steaks with Bistro Butter. Silver Fern Farms’ Sarah Hurley shares her recipe for beef porterhouse steaks with a tasty bistro butter.
Prep time 15 mins | Cook time 6-8 mins
1 pack Silver Fern Farms Beef Porterhouse Steak
2 tsp olive oil
Salt and ground black pepper, to taste
80g butter, at room temperature
1 Tbsp chopped capers, well drained
2 Tbsp very finely chopped parsley
1 clove garlic, crushed
Juice of ½ lemon
2 tsp Dijon mustard
1 tsp flaky salt
For the steaks:
Remove steaks from pack 10-15 minutes before cooking to allow the beef to bloom. Heat oil in a heavy frypan. Season steaks with salt and pepper and cook over medium-high heat until done to your liking (3-4 min each side for medium rare). Transfer steaks to a clean plate, cover with tin foil and a clean tea towel and allow to rest for 5 minutes before serving. Top each steak with a 1.5cm thick slice of Bistro Butter. Place steaks and butter under the grill for 30 seconds to start the butter melting.
For the bistro butter:
Whip butter until light and fluffy, then beat in other ingredients until evenly combined. Mound in a log shape about 8cm long on a piece of baking paper and roll up in paper. Chill in the fridge for at least 30 minutes or up to several weeks.