Porterhouse a la Caracas

1h 30m
- Preparation 1h 30m

Recipe for WMF Lono Master Grill

Ingredients

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

Preparation

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.

Garlic

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