El Paseo Porterhouse Steak

1. 1

   Season the meat before broiling: liberally rub salt over both sides of the steak.

2. 2

   Place the steak directly onto the broiler, no extra fat is needed, at 1200 degrees for 20 minutes.

3. 3

   After 10 minutes turn the steaks over and return to the broiler: they only need turning once.

4. 4

   After 20 minutes, remove the steak from the broiler.

5. 5

   Place the steak in the clarified butter, sage, thyme and garlic mixture, and leave to rest for 10 minutes, basting the top with butter.

6. 6

   Remove the steak from the clarified butter and place on kitchen roll to remove any excess.

7. 7

   To serve, separate the fillet and strip sirloin from the bone and slice.

8. 8

   Place the T-bone in the centre of the plate and reassemble the steak, with the sliced sirloin to the left and sliced fillet to the right.

9. 9

   Sprinkle over freshly ground black pepper to taste.

10. 10

    Place the shallot butter on top of each steak, and garnish with half a garlic bulb taken from the clarified butter, a sprig of thyme and a generous drizzle of garlic butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.