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.

20 comments:

Brian's Home Blog 21/5/26 01:22: That looks perfectly cooked and delicious!
Ruby Rose and the Big Little Angels 3 21/5/26 02:36: That is amazing
foodtravelandwine 21/5/26 02:44: Great! ...I love Asian flavors!.......Abrazotes, Marcela
Christine 21/5/26 04:45: Yummy!
Linda's Relaxing Lair 21/5/26 04:48: Beautiful presentations.
Tandy (Lavender and Lime) 21/5/26 05:46: The dressing sounds so good, sand so versatile.
Modrina Neba 21/5/26 05:46: wow, fantastic presentation...big HUG!
Anne in the kitchen 21/5/26 06:08: I do love a Porterhouse. This sounds delicious
DEZMOND 21/5/26 09:41: It's a very rich und colourful plate! I made some garlic zucchini puree and sesame breaded marinated tofu slices for lunch today.
Lola Martínez 21/5/26 10:27: Un plato muy bueno que entra por los ojos enseguida, aunque no soy de comer carne tan poco hecha, sí que la probaría junto a los otros ingredientes, me gustará seguro.
Ananka 21/5/26 11:09: That dressing looks amazing :-D
Margaret D 21/5/26 11:20: Looks great, Angie and I bet it taste good too.
Tom 21/5/26 11:30: ...it has been awhile since I've had a steak!
ellie 21/5/26 13:09: So delightful with the fresh veggies. Lovely foodie photos!
claire 21/5/26 13:49: It looks beautiful and rich! It must be surely very delicious in my case without these bird eye chilli
My name is Erika. 21/5/26 14:44: Oh I love porterhouse steak. Right now its so pricey I haven't had any in a long time. Yum! This looks delicious.
Judee 21/5/26 18:04: We have a restaurant near us in Florida called Porterhouse and it Is a steakhouse. Never put the two together.
Pam 21/5/26 19:29: Gorgeous presentation. That Thai dressing sounds amazing.
Ben | Havocinthekitchen 21/5/26 22:13: Looks absolutely delicious, Angie! I love that bold Thai-style dressing with the rich steak - such a fantastic combination.
roentare 22/5/26 00:25: So yummy looking