Porterhouse Steaks With Mustard Whip
Juicy, tender, deliciously seasoned steak served with a creamy, mustard sauce- need I say more?
2 g porterhouse steak (or rump/ scotch fillet), 3cm thick
2 tsp teaspoons extra virgin olive oil
5 ½ tsp teaspoon Weber Steak Seasoning
MUSTARD WHIP
150 g grams crème fraiche
1 tbsp tablespoon Dijon mustard
1 tbsp tablespoon wholegrain mustard
1
Prepare the barbecue for direct cooking over high heat (250°C-290°C).
2
Lightly coat your steaks with olive oil and season with Weber’s Steak Seasoning (approximately ¾ teaspoon per 200g steak).
3
Brush the cooking grills clean with a wire brush. Grill the steaks over direct high heat, with the lid closed, for 3 to 5 minutes per side or until cooked to your liking. Refer to tips for timing guide.
4
Remove the steaks from the barbecue and allow them to rest for about 5 minutes. While the steaks are resting, in a small bowl combine the mustard whip ingredients with a fork or small whisk.
5
Slice the steaks and serve with the mustard whip.
Ingredients
2 g porterhouse steak (or rump/ scotch fillet), 3cm thick
2 tsp teaspoons extra virgin olive oil
5 ½ tsp teaspoon Weber Steak Seasoning
MUSTARD WHIP
150 g grams crème fraiche
1 tbsp tablespoon Dijon mustard
1 tbsp tablespoon wholegrain mustard