Porterhouse is one of the best steaks in town. It sits next to the rib on the carcass and has a line of fat cap on one side. Our cattle produce porterhouse with a good amount of marbling, so they are always juicy and tender. These chips, by the way, are extra tasty, so easy to make, and can be made the day before if necessary.

Grilled porterhouse steak on a cream plate with a onion and lettuce salad and parmesan polenta chips on a wooden table background

Serves 4

4 porterhouse steaks
4 large potatoes, peeled, halved lengthways
1 stock cube
3 tablespoons grated parmesan
3 tablespoons polenta
80ml extra virgin olive oil
Salt and pepper

Pat the steaks dry with a paper towel. Rub with a tablespoon of olive oil and season with salt and pepper. Cover and set aside.

Preheat the oven to 220°C/200°C fan. Place the potatoes in a pot and cover with water. Add the stock cube. Place on high heat and bring to a boil and cook for 10 minutes. Drain, cool. Cut each half into 4 wedges. Place in a bowl with the remaining oil. Coat well. Add the polenta, parmesan, and a teaspoon of salt. Mix well. Spread out on a large roasting tray and bake for 20-25 minutes or until golden.

While the chips are cooking, grill the steaks. Preheat the BBQ on high and cook the steaks for 2-3 minutes, flip, and cook for a further 2 minutes. Flip and turn 90 degrees so you end up with cross-hatched bar marks. Cook for 2 minutes. Flip and turn 90 degrees. Cook for 2 minutes. Remove from the grill. Cover loosely with foil and allow to rest.

Serve the chips and steak with a rocket and onion salad and a glass of Shiraz.

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Chargrilled Porterhouse with Parmesan and Polenta Chips

Servings: 4

Author: Richard Cornish

Porterhouse is one of the best steaks in town. It sits next to the rib on the carcass and has a line of fat cap on one side. Our cattle produce porterhouse with a good amount of marbling, so they are always juicy and tender. These chips, by the way, are extra tasty, so easy to make, and can be made the day before if necessary.

Ingredients

4 porterhouse steaks
4 large potatoes, peeled, halved lengthways
1 stock cube
3 tablespoons grated parmesan
3 tablespoons polenta
80ml extra virgin olive oil
Salt and pepper

Method

Pat the steaks dry with a paper towel. Rub with a tablespoon of olive oil and season with salt and pepper. Cover and set aside.
Preheat the oven to 220°C/200°C fan. Place the potatoes in a pot and cover with water. Add the stock cube. Place on high heat and bring to a boil and cook for 10 minutes. Drain, cool. Cut each half into 4 wedges. Place in a bowl with the remaining oil. Coat well. Add the polenta, parmesan, and a teaspoon of salt. Mix well. Spread out on a large roasting tray and bake for 20-25 minutes or until golden.
While the chips are cooking, grill the steaks. Preheat the BBQ on high and cook the steaks for 2-3 minutes, flip, and cook for a further 2 minutes. Flip and turn 90 degrees so you end up with cross-hatched bar marks. Cook for 2 minutes. Flip and turn 90 degrees. Cook for 2 minutes. Remove from the grill. Cover loosely with foil and allow to rest.
Serve the chips and steak with a rocket and onion salad and a glass of Shiraz.