• last year
Transcript
00:00 There are few meals as satisfying as a big juicy porterhouse steak, but have you ever
00:10 noticed how it always tastes extra delicious in a restaurant?
00:13 Well Silver Fern Farms make it easy to get that same tender, juicy result at home every
00:19 time.
00:20 When you buy these steaks, you know you're getting the best of the best.
00:23 They've been selected by master graders to ensure you get a consistent, tender, flavoursome
00:29 result every time.
00:30 To prepare the steak, I season it with some salt and pepper.
00:34 The salt's really going to bring out the flavour of the meat and help it to form a lovely crust.
00:40 Now I like to cook these steaks with a little bit of butter, but if you prefer to use oil,
00:44 you can do that.
00:45 I put the butter on the steak because that way it contains it and it helps to create
00:50 this lovely caramelised surface.
00:51 So into the pan, butter side down.
00:54 Oh, hear that sizzle.
00:56 If it doesn't sizzle, your pan's not hot enough.
01:00 These porterhouse steaks really puff up when they cook and they have this wonderful, really
01:05 rich, robust flavour.
01:07 Time to turn my steak over and I always use tongs rather than a fork, so to puncture the
01:12 meat and let all the juice out.
01:15 Look at that.
01:17 You can see that beautifully caramelised surface and what I like to do just at the end is just
01:24 to flick it over and press that fat into the pan, just to crisp that up in case you want
01:29 to eat it.
01:30 And just like that, it's ready.
01:35 So let's slice it.
01:36 Wow, doesn't that look divine?
01:39 Now you can serve this with or without the fat cap, but keeping the fat on there while
01:44 you're cooking it helps protect the meat and makes it extra juicy.
01:48 You can see here I've got a beautifully deep pink result all the way through and that's
01:53 a medium rare cook.
01:54 If I wanted it rarer, it would be much deeper red in the middle and the juices would be
01:59 darker.
02:00 There's nothing quite like the taste of porterhouse.
02:02 [music]