This steak is an absolute knockout: it’s seared to perfection with a peppery, caramelised crust, then basted with a savoury, umami-packed garlic-miso butter. Juicy, tender and beefed up to the max.
2 x 200g porterhouse steaks (also called sirloin or strip steaks)
1 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp white peppercorns
sea salt
1 tbsp olive oil
sprigs of thyme and rosemary
cooked green beans, to serve
Garlic-miso butter
250g (9oz) unsalted butter, softened
3 tbsp shiro miso
¼ cup finely sliced garlic
- One hour before cooking, take the steaks out of the fridge and allow to come to room temperature.
- Place all the peppercorns in a pan over medium-high heat and toast until they are fragrant and starting to smoke slightly. Remove from heat and place into a mortar. Grind with a pestle until peppercorns resemble a fine powder. Set aside.
- To make the garlic-miso butter, place butter, shiro miso, garlic and a tablespoon of the peppercorn powder into a bowl and mix with a spoon until well combined. Spoon the miso butter mixture onto a sheet of baking paper and carefully roll up into a cylinder. Cover cylinder with cling film and twist the ends to seal. Chill in the fridge until firm.
- Meanwhile, rub steaks with generous sprinklings of sea salt and the peppercorn powder. Heat the olive oil in a frying pan over very high heat.
- Remove your miso butter from the cling film and baking paper wrapper and slice into medallions.
- Preheat your oven to 120C/250F.
- Cook steaks for 2 minutes each side or until a lovely crust forms. Add the miso butter medallions and baste the steaks with the melted butter. Cook, continuing to turn and baste, for a further 2-3 minutes.
- Add thyme and rosemary sprigs as a trivet under your steaks, then place the pan in the oven for 3-4 minutes (for medium rare). Remove steaks from the pan and place onto a plate to rest for 10 minutes. Slice steak and serve with lashings of pan juices, sprigs of herbs and cooked green beans.
