Creole Dry Rubbed Porterhouse Steak with Candied Pumpkin


  • 4 x Harvey Beef Premium Porterhouse Steaks
  • ½ Japanese pumpkin, sliced into 12 wedges
  • 4 tbsp honey
  • 2 tbsp fennel seeds

For the Spice Rub

  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • ½ tsp Cayenne pepper
  • ½ tsp ground black pepper
  • ½ tsp dried sage
  • 1tsp minced garlic
  • Extra virgin olive oil, sea salt flakes & cracked black pepper


  1. Combine ingredients for the spice rub, rub generously over the steak and allow to marinate for 1 hour.
  2. Preheat oven to 180c, place pumpkin wedges on a lined baking tray. Warm honey and mix with 2 tbsp of olive oil, brush pumpkin with honey and oil mixture and sprinkle with fennel seeds, salt & pepper. Bake for approx. 20 minutes until soft & golden.
  3. Preheat a frypan or grill until very hot, grill porterhouse for 4 minutes on each side, allow to rest for 5 minutes before serving with pumpkin on the side.


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