Step 1

To sauté garlic, in a small frying pan, melt 20g of butter over medium heat until it starts foaming then add the garlic and cook for 30 seconds while stirring until it becomes very, very light golden. 

Step 2

Add the zest and spices to the garlic butter and stir through to temper.

Step 3

Remove butter from the stove and let it cool for 3 minutes (the garlic will keep cooking).

Step 4

Put the rest of the butter and remaining ingredients in a medium size mixing bowl and pour the hot garlic butter over. Mix until combined then use immediately or refrigerate until needed.

Step 5

Remove the Harvey Beef Porterhouse Steaks from the packaging and bring to room temperature (15-30 minutes). Season steaks generously with sea salt and black pepper.

Step 6

Add oil and butter to a frying pan, over high heat.

Step 7

Add the steaks to the hot pan and sear each side for approx. 2.5 minutes.

Step 8

To baste the steaks, tilt the pan and spoon the hot butter and oil over the steak continuously whilst it finishes cooking (a further 2 minutes), turning steak occasionally to ensure even cooking. For medium rare check for 52°C internal using a digital meat thermometer.

Step 9

Rest your steak for about half the cook time, loosely covered in foil.

Step 10

When rested slice the steak and serve on a couple of spoons of Cowboy Butter, alongside crispy potatoes and salad. Finish with another spoonful of Cowboy Butter or serve a dish on the side.

Suggested Sides

Crispy roasted potatoes, salad or steamed greens.

Cooking Notes

Use cowboy butter softened as it brings out the flavours and melts thicker over hot steak. You can also melt gently then dip bites of steak in.

Allowing meat to come to room temperature before cooking helps it cook more evenly and can improve its flavor and tenderness.

It's generally recommended to remove meat from the refrigerator at least 15 minutes, and up to 30 minutes, before cooking. This allows the meat to warm up, preventing the outside from overcooking while the inside remains cold.

Bringing meat to room temperature enhances the tenderness: The meat's muscle fibers relax as it warms, contributing to a more tender texture.

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