CAPE GRIM PORTERHOUSE
PREPARATION: 5min ~ COOK: 10min ~ READY IN: 18min
- Hold the steak fat or “cap” side down in a very hot, medium-sized pan until the fat starts to render. Do this to caramelise and crisp up the fat on the steak.
- Using the fat that came from the “cap” lay the steak down on one side in the pan, season the exposed uncooked side with salt and cook for approximately 2.5 minutes, pushing down on the steak to ensure even cooking.
- Turn the steak and nappé (using a spoon to ladle the excess fat in the pan and drizzle consistently over the steak while it cooks to keep it moist). Season the cooked side of the steak now with a pinch of salt. Cook the steak for approximately 2.5 minutes more, (or until cooked to your liking).
- To serve rest for approximately 2.5 minutes then season with extra salt and pepper. Carve the steak or serve it whole with your choice of accompaniment.