BARBECUED PORTERHOUSE STEAKS WITH RED WINE AND CARAMELIZED SHALLOT SAUCE
Cook steaks on a medium to high heat, and to achieve the tastiest results do not cook beyond medium rare. Allow steaks to sit covered with a cloth, such as a tea towel, away from heat for up to 5 minutes to allow the beef to rest. Resting will make the steak juicer.
4 x 130g - 170g porterhouse steaks 1 tbsp olive oil 1/2 tsp freshly ground black pepper
1/2 tsp sea salt Red Wine and Caramelized Shallot Sauce
- Heat barbecue flat plate or grill plate to a medium to hot heat. Just before you are ready to cook, brush steaks with olive oil and season with pepper and salt.
- Place steaks onto barbecue, briefly sear on each side and then cook for 3-4 minutes on each side or till steaks are aromatic and the outside is dark, but the inside is pink. To test if steaks are medium rare: press the steaks with your forefinger and if the meat feels firm but still yielding, the steak is cooked medium rare. If blood begins to come out of the steak, the steak is cooked to medium.
- Transfer to a heated plate and let rest, covered with a clean, dry cloth, for 4-5 minutes. Resting the beef fillet allows the juices to distribute evenly through the meat.
- Serve drizzled with a ladle of Red Wine and Caramelized Shallot Sauce and Barbecued Garlic Potatoes.