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Food

Perfect Steak with Potato Gratin

Preparation time
30 mins
Cooking time
1 hour
Serves
4

Steak

1kg piece porterhouse steak on the bone or OP rib eye (T-bone with loin attached)

1/3 cup (80ml) extra virgin olive oil, plus extra to brush

1 tbs each chopped thyme & rosemary

2 garlic cloves, thinly sliced

Himalayan rock salt or similar

Potato Gratin

500gm sliced peeled waxy potatoes

1 clove garlic

Chopped chives

1 cup pure cream

½ cup full cream milk

1tbsp butter

Salt

Pepper

Steak

1. Preheat a heavy-based frypan, chargrill pan or barbecue on high heat. Brush steak with extra oil, then season with salt. Reduce heat to medium-high, then cook steak for 15 minutes each side for medium-rare.

2. Place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground black pepper and a couple of pinches of coarse sea salt.

3. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes to rest, turning once. (As a rule, you should rest meat for half as long as you cook it, juices redistribute and meat becomes tender).

Potato Gratin

1. Rub a tray with butter, press the crushed garlic into the butter.

2. Place sliced potatoes and cover in cream and milk, topped with salt, pepper

3. Bake at 160C for about 1 hour or until potatoes are tender and golden. Top with chives.

Food
Preparation time
30 mins
Cooking time
1 hour
Serves
4

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