Porterhouse Steak with Lyonnaise Potatoes
Ingredients
For The Potatoes
- 2 tablespoons of olive oil
- 5 peeled and thinly sliced russet potatoes
- 1 peeled and sliced brown onion
- 60 g of unsalted butter
- 3 tablespoons of white wine vinegar
- Sea salt and fresh cracked pepper to taste
For the Steak
- 2 tablespoons of olive oil
- 2 large Porterhouse Steaks or 4 smaller
- 10-15 sprigs of fresh thyme
- 2-3 sprigs of fresh rosemary
- 4-6 garlic cloves
- 90 g of unsalted butter
- Sea salt flakes and fresh cracked pepper to taste
Instructions
- Potatoes: Preheat the oven to 200° C.
- Add the oil to a large saute pan over high heat and wait for it to lightly smoke. Add in the potatoes and onions and cook for 8-10 minutes or until you begin to see some dark brown edges on the potatoes and onions.
- Season the potatoes with salt and pepper and add in 1/2 the butter over top. Transfer the pan to the oven and cook for 10-12 minutes or until they are browned and cooked through. Finish by deglazing with the white wine vinegar and remaining butter. Mix before serving.
- Steak: Season the steaks generously on both sides with salt and pepper.
- Add the oil to a large cast iron skillet or fry pan and wait for it to lightly smoke. Add in the steaks and turn the heat down to medium-high. Add in the herbs, garlic and butter.
- Cook the steak for 5-6 minutes and then flip it over and immediately begin basting it for 2 to 3 minutes.
- Remove the steaks and let them rest before slicing and serving alongside the potatoes.