Porterhouse Steak with Watercress Butter

One of the classic zoays to serve steak is with parsley butter and this delicious recipe for Porterhouse Steak with Watercress Butter is a variation of that theme. Serve steaks very hot so that the butter zoill melt instantly.

2×1 lb. porterhouse steaks, on the bone and

1-inch thick

1 tablespoon Tabasco sauce

2 teaspoon salt

1 teaspoon black pepper

Roquefort Cheese. t

1/2

2 oz. butter

2 tablespoons finely chopped fresh watercress

Preheat the grill to high and line the grill pan with aluminium foil.

Using a sharp knife, cut each steak in half, crosswise.

Rub each steak with the Tabasco sauce and season with the salt and pepper. Place the steaks on the rack in the grill pan and place the pan under the heat. Grill for 2 minutes on each side.

Reduce the heat to low and cook for a further 2 minutes on each side. This will produce rare steaks. Double the cooking time for well-done steaks.

Remove the pan from under the heat. Transfer the steaks to a warmed serving dish.

In a small mixing bowl, mash the butter and watercress together with a fork. Place a spoonful of the watercress butter on top of each steak and serve at once.

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