recipe image

Porterhouse a la Caracas

  • 1h 30m
    • Preparation 1h 30m


4 People
  • 1.2 kg Porterhouse
  • 4 Garlic
  • 2 sprigs Rosemary
  • 2 tbsp. Butter
  • 2 tbsp. Oil
  • 6 Shallots, peeled and halved
  • 2 tbsp. Crushed black pepper
  • Salt
  • 2 bunch Green asparagus
  • 5 sprigs Thyme
  • 1 Lime, sliced
  • 1 Lime, grated
  • Salt, pepper
  • For the garnish:
  • 3 tbsp. Cacao nibs
  • 3 tbsp. Puffed amaranth
  • 2 tbsp. Chopped pistachios
  • 1 tbsp. Fleur de sel
  • 4 tbsp. Old balsamic vinegar


Step 1
Allow the steak to temper outside of the refrigerator for at least 1 hour. For the garnish, mix together the cacao nibs, amaranth, pistachios and fleur de sel. Preheat the Urban Master Grill oven to 100°C. Preheat the grill to the highest setting, and in the meantime brush the steak with oil and add salt.
kg Porterhouse
tbsp. Oil
Salt, pepper
Step 2
As soon as the grill is hot, place the steak and shallots on top and grill for about 6 minutes, turn, place herbs and garlic on top and add pepper. Grill the steak for another 6 minutes then place everything on the oven tray. Spread the butter on top and put in the oven at 100°C for 20-30 minutes.
sprigs Rosemary
tbsp. Butter
Shallots, peeled and halved
Step 3
While the steak is cooking in the oven, marinate the asparagus with oil, salt and pepper so that they are lightly but evenly greased. Turn the grill down a bit then grill the asparagus for about 5 minutes, turning occasionally. Sprinkle with the lime peel at the end and place the lime slices in between. Now put the asparagus along with the lime and the thyme in the oven together with the steak, and cook for another 15 minutes.
bunch Green asparagus
sprigs Thyme
Lime, sliced
Lime, grated
Salt, pepper
Step 4
The steak should now be about medium (the cooking time may need to be reduced or increased depending on how well done you want it). Turn off the oven and open the door. Leave the steak to rest for another 5 minutes, during which time the plates can be prepared.
Step 5
Arrange the shallots, asparagus and balsamic vinegar on the plate or on a platter. Now cut the steak open and garnish with the cocoa-nut-salt mixture. Be sure to pour the meat juices that have formed on the baking sheet onto the meat as well.
tbsp. Cacao nibs
tbsp. Puffed amaranth
tbsp. Chopped pistachios
tbsp. Fleur de sel
tbsp. Old balsamic vinegar

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