BBQ Porterhouse Steak with Herbed Butter
A perfectly cooked steak is one of the top 10 favourite dishes us Aussies love to eat. We enjoy it year round, whether it's at a summer BBQ or an easy fulfilling week night meal in winter. It really is no wonder we love steak so much. Here in Australia, we produce some of the best beef in the world and at ALDI, you can find some great steak cuts from Highland Park. This steak has been graded by MSA (Meat Standards Australia) for juiciness, tenderness and flavour.
I personally love a herbed butter to go with my steak. It's a great way to use left over herbs and to have an easy and powerful flavour hit to add whenever needed. The key is to use good quality butter, like ALDI Just Organic Butter, which is also part of their award winning range. You can make the herb butter and freeze it into a roll shape. You can use whichever herbs you have or your can spend some time on the weekend making a few different flavours and have a stock pile in your freezer. You can experiment with some sweet butters too, like whipped honey butter, cinnamon and vanilla, or my favourite on pancakes in the morning, maple butter! Yum!
- For herb butter, finely chop parsley and thyme leaves. Then place all herbs, butter, minced garlic, salt and pepper in a bowl and beat with a wooden spoon till combined.
- Get approx. 40cm long piece of cling film and place it vertically on kitchen bench. Place herb butter horizontally on the cling film into a sausage shape leaving about 5cm on each side of extra cling film on either side. Slowly roll the sausage up until all the cling film is around the sausage. Using both your hands, gently close each side of the cling film and keeping a slightly firm hold on the ends. Start to roll the sausage towards you to twist the ends and seal the sausage. Make sure it's tied nice and tight. Place in fridge or freezer to firm up.
- Heat a char grill pan or BBQ to medium-high heat, rub porterhouse steaks with oil and salt, then grill on each side for 2 - 3 mins until sealed. Turn down the heat to medium low heat and cook for a further 3 minutes, turning every 20 seconds. Remove from grill onto a board or plate, cover with foil to rest.
- To serve place a slice on herb butter on a rested piece of porterhouse and allow to slightly melt with the residual heat.
* serve with fresh, steamed broccolini or your favourite salad