Porterhouse Steak with Chipotle Butter

Cook time 30 minutes (+ chilling time)
Servings 2


2 tbsp vegetable oil

4 potatoes, cut into wedges
1 lime, zest and juice
150g unsalted butter, softened
1 chipotle in adobo sauce from the can, finely chopped (to make 1 tbsp of chopped chilli and sauce)
2 x 200g certified organic porterhouse steaks
1 tbsp extra virgin olive oil
Salt and pepper

Porterhouse Steak with Chipotle Butter


Preheat the oven to 200°C. Remove the steaks from the fridge 1 hour before cooking.

Pour the vegetable oil onto a baking tray and heat in the oven for 3-4 minutes. Carefully remove from the oven and add the potatoes into the tray, then coat in oil and season with salt. Spread in one layer and roast for 20 minutes, or until golden and crispy.

For the butter, combine the lime zest and juice, chipotle, butter and a pinch of salt together in a food processor. Spread onto the centre of a piece of baking paper, then fold paper over and form into a cylinder. Twist the ends of the paper to seal and place in fridge for 1 hour. Alternatively, this can be made one month ahead of time and stored in freezer.

Rub olive oil over the steaks and season with salt and pepper. Leave the fat on to impart some flavour and so that the steak holds its shape - you can cut it off once cooked. Heat a grill pan and cook steak for 2-3 minutes on each side (for medium-rare) or to your liking.

Rest steak for 2-3 minutes before slicing and serving with a thin round of chipotle butter and the wedges.