Uploaded August 2026 | Updated September 2026, 4 days ago
Pan-Roasted Porterhouse with a Charred Chilli Chimichurri
Ingredients
1 large porterhouse steak
2 tbsp beef tallow
Cooking salt
5 spring onions (white part only)
1 red chilli
2 cloves garlic
1 small bunch flat-leaf parsley
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Method
Preheat your oven to around 450°C.
Place a large cast iron or carbon steel pan in the oven or on the heat to preheat for 90 seconds.
Season the porterhouse well with salt on all sides.
Add the beef tallow to the hot pan, then place the steak in and continue cooking in the oven, flipping every 45–60 seconds to get colour on all sides, until the thickest part of the sirloin reaches an internal temperature of 42°C.
Remove the steak and let it rest for about 15 minutes, or until the internal temperature climbs to around 52°C.
While the steak rests, place the spring onion whites and chilli on a rack close to the flame until blistered and charred. Scrape the skin off the chilli and finely dice, then finely dice the charred spring onions. Add both to a bowl with the crushed and finely diced garlic, the finely chiffonaded parsley, the olive oil, and the red wine vinegar, along with a pinch of salt. Mix well.
Once rested, slice the sirloin off the bone, then the fillet, and carve both pieces. Arrange the sliced meat back onto a plate or bowl with the bones still in the middle.
Spoon the chimichurri generously over the carved steak and serve.
Pan-Roasted Porterhouse with a Charred Chilli Chimichurri
Ingredients
1 large porterhouse steak
2 tbsp beef tallow
Cooking salt
5 spring onions (white part only)
1 red chilli
2 cloves garlic
1 small bunch flat-leaf parsley
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Method
Preheat your oven to around 450°C.
Place a large cast iron or carbon steel pan in the oven or on the heat to preheat for 90 seconds.
Season the porterhouse well with salt on all sides.
Add the beef tallow to the hot pan, then place the steak in and continue cooking in the oven, flipping every 45–60 seconds to get colour on all sides, until the thickest part of the sirloin reaches an internal temperature of 42°C.
Remove the steak and let it rest for about 15 minutes, or until the internal temperature climbs to around 52°C.
While the steak rests, place the spring onion whites and chilli on a rack close to the flame until blistered and charred. Scrape the skin off the chilli and finely dice, then finely dice the charred spring onions. Add both to a bowl with the crushed and finely diced garlic, the finely chiffonaded parsley, the olive oil, and the red wine vinegar, along with a pinch of salt. Mix well.
Once rested, slice the sirloin off the bone, then the fillet, and carve both pieces. Arrange the sliced meat back onto a plate or bowl with the bones still in the middle.
Spoon the chimichurri generously over the carved steak and serve.
