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FRIDAY NIGHT RECIPE: Porterhouse Steak, Chunky Chips & Salad

FRIDAY NIGHT RECIPE: Porterhouse Steak, Chunky Chips & Salad

Friday Night recipe at FashionBite 2

This is the perfect Friday night dinner if you’re planning a night in. The key to this dish is the quality of the meat, so I popped to the butchers during the day to pick up 2 pieces of Porterhouse steak. This is not the cheapest of cuts, but it was absolutely delicious and literally melts in your mouth. It is also a winning dish if you’re trying to impress the boyfriend (unless he’s a vegetarian of course!)

Serves 2

You will need:

2 Porterhouse Steaks (about 400g each)

4 large cooking potatoes

Green salad

Olive Oil

Pinch nutmeg

Pinch Paprika

Salt and pepper

Cooking:

Pre-heat the grill to medium/high. Slice the potoatoes into chunky wedge/chip shape pieces and place on a baking tray. Sprinkle with paprika and nutmeg and season with salt and pepper. Place under the grill for about 20/25 minutes until cooked through and crispy, turn regularly whilst cooking.

Meanwhile, prepare your green salad garnish on the plates and dress with a dash of olive oil.

Cook the steak to taste. I have mine medium, so I cook for about 4/5 minutes turning once, the boyfriend has his very rare – so he has less than a minute each side. It depends on the size of the steak with regards to cooking time as well. Whatever happens though, you must have the pan absolutely searing hot (with a dash of olive oil) before you place the steak in.

TIP: To check whether your pan is hot enough, flick a bit of tap water into it. If the water sizzles and spits when it hits the base of the pan, you’ll know it’s hot enough.

Friday Night recipe at FashionBite 3

Serve with a delicious bottle of red wine, I’m a fan of Malbec, and enjoy!

Emily @FashionBite

Emily Seares is an award-winning magazine editor and journalist and the founding editor of FashionBite. She was featured in VOGUE's Digital Powerlist Top 100 and is a quoted style expert for most national newspapers and magazines.

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