2Porter House Steakif making more steaks, adjust ingredients accordingly and time frame
1tspsalt
1tspfreshly ground black pepper
2tbspvegetable oil
1tbspunsalted butter
For the Chips:
1PackChrispy Oven Chips
For the Onion Marmalade:
2largeonions
1tbspsalted butter
1tbspbrown sugar
Instructions
For the Steak:
Pat the steaks dry with paper towels, any moisture on the exterior of the steak must first evaporate before the meat begins to brown.
Season the steaks generously on both sides with salt and pepper, the seasoning will stick to the surface and help create a delicious crust.
Heat a heavy-based pan over medium-high heat until it is VERY hot then add the oil to the pan. You will know it is hot enough when it begins to shimmer and move around the pan.
Carefully add the steaks in the pan, away from you so the oil does not splatter in your direction then leave it alone and avoid the temptation to flip repeatedly.
The steaks need a few minutes undisturbed to develop a brown crust, do not worry about them sticking, the steaks will release easily when they are ready to flip.
Flip the steak when they release easily and the bottom is a deep-brown colour, takes about 3 to 4 minutes, depending on how you like your steak, medium to rare or well done.
Continue to cook for another 3 to 4 minutes on the bottom side for rare or medium-rare, or more for well done.
Add 1 tablespoon of butter to the last minute of cooking.
Remove the steaks, add a little water to the saucepan, deglaze with a fork to scrape up all the yumminess from the seared steaks to form a delicious sauce to serve with the steak.
For the Chips
Cook as per the frozen chips pag.
For the Onion Marmalade:
Cut the onion into thin slices and add to a small pot on the stove over medium heat with a tablespoon of butter.
Add in a tablespoon of brown sugar and cook the onions slowly for them to start to caramelise. Slowly add in the sauce from the pan where the steaks were cooked until the onions are a beautiful brown colour and all the steak sauce has been cooked in.