Porterhouse Steak with Thai Dressing

This tasty Asian inspired marinade is quick to prepare and works beautifully with any cut of steak and will result in steaks that are savoury, sweet, and loaded with flavour. This is another wonderful option to add to your rotation of Thai food to make at home. Serve it with a fresh seasonal salad of your choice. The bird's eye chillies are significantly hotter than common red chillies, deseed them if you prefer a milder sauce.


1 tbsp Drained green peppercorns 60 ml Lime juice 2 tbsp Fish sauce 1 tbsp Coconut sugar 1 tsp Toasted sesame oil 5 cm-piece Ginger, cut into matchsticks 2-3 Bird-eye chillies, finely chopped (deseeded if desired)	1 Porterhouse steak (about 750-900 g) 2 tbsp Ghee, tallow or avocado oil 2 Lebanese cucumbers, thinly sliced 350 g Cherry tomatoes, halved 1 Red onion, thinly sliced 10 g Coriander leaves (or parsley) 15 g Mint leaves

Combine the drained peppercorns, lime juice, fish sauce, coconut sugar, toasted sesame oil, ginger and chilli in a large glass or ceramic dish. Reserve half the dressing in a small bowl. Add the steak to the remaining dressing in the dish and turn to coat. Set aside for 15-30 minutes to develop the flavours.
Remove steak from refrigerator and bring to room temperature. Preheat oven to 120C/250F.
Drain the steak and place it on a wire rack over a baking sheet. Cook for 30–45 minutes (depending on thickness) until the internal temperature reaches 45C/115F for rare, 52C/125F for medium-rare, and 58C/136F for medium or until cooked to your liking.
Remove the steak and let it rest for 5-10 minutes, lightly covered with foil. Heat a heavy skillet or cast-iron skillet over high heat until it becomes very hot and starts to smoke, which usually takes about 5 minutes. Add in ghee and sear the steak for 1-2 minutes on each side until a crust forms.
Place the steak on a serving platter. Arrange cherry tomatoes, cucumber, red onion and herbs next to the steak and serve with reserved dressing.