Porterhouse steak with charred cabbage and green goddess dressing
- 1.4kg beef porterhouse portions
- ½ red cabbage, cut into wedges
Green goddess dressing
- 1 garlic clove, crushed
- 2 anchovy fillets
- ¼ cup (60ml) buttermilk
- 2 tablespoons whole egg mayonnaise
- Small handful of parsley leaves plus extra to serve, finely chopped
- Zest of 1 lemon plus extra to serve
Preheat the oven to 200C. Season porterhouse steak with salt flakes and cracker pepper.
Heat a frypan over medium heat and cook fat side for 5 minutes until the skin has rendered down, turn the steak over and cook for a further 5 minutes.
Place steak on a roasting rack fat side up and roast for 25 minutes for medium rare or cooked to your liking. Remove steak from the oven and allow it to rest for 15 minutes.
For the green goddess dressing, place all ingredients and 1 tsp salt flakes in a blender and blend until smooth. Spoon into a serving bowl and set aside.
In a large frypan heat the oil over medium heat and cook cabbage on both sides for 3-4 minutes or until charred and cooked.
To serve, slice the steak into portions, alongside the cabbage, drizzle with green goddess dressing, cracked black pepper and lemon juice. Enjoy.